Cumin-Lime Pork Loin

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Without a doubt the slow cooker can be the busy mom’s best friend in the kitchen. Who else will cook for you while you’re gone all day and have a piping hot meal ready upon your return from soccer practice, a business meeting, or an afternoon matinee? As long as you plan ahead, you can make the “crock pot” work for you.

I love using my slow cooker for casseroles, stews, chilis, and for simple meat prep. Roasts and chickens do well with the long cooking time and are tender and ready for you to slice and add them to side dishes or shred and mix them into tacos or burritos.

This past week I made Cumin-Lime Pork Loin. This dish would be fine as a “meat and starch” meal if you served the roast with rice and beans on the side. However, the pork loin turned out so tender, I shredded the meat easily and served it with homemade corn tortillas to make tacos.

This is a quick and easy recipe that you will love.

 

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Cumin-Lime Pork Loin
Prep Time
15 mins
Cook Time
6 hrs 30 mins
Total Time
6 hrs 45 mins
 
This cumin-scented pork loin cooks up easily in the slow cooker, allowing time for the meat to tenderize and the flavors to build. It's a great addition to tacos and burrito bowls.
Course: Main Course
Cuisine: Mexican
Keyword: pork, pork loin, pork loin roast, pork roast, slowcooker pork roast
Servings: 6
Calories: 279 kcal
Author: Jessica Fisher
Ingredients
  • 1 tablespoon olive oil
  • 2 1/2 pound pork loin roast
  • salt and pepper
  • 1/2 onion chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1 lime thinly sliced
Instructions
  1. Heat the olive oil in a large skillet over medium-high heat. Sprinkle the pork loin generously with salt and pepper. Sear the roast on all sides in the hot oil. Remove the roast to the crock of a slow cooker..
  2. Add the onion to the pan and saute until clear and starting to brown around the edges. Stir in the spices. Remove from heat.
  3. Layer the lime slices over the pork roast and cover with the onion mixture.
  4. Place the lid securely and turn the heat to HIGH for the first 30 minutes. Reduce the heat to LOW and cook 6 to 8 hours or until the pork is fall apart tender.
  5. Remove the roast from the pot and slice or shred the meat to serve.
Recipe Notes

Leftovers are good in the refrigerator for up to 4 days stored in an airtight container.

Nutrition Facts
Cumin-Lime Pork Loin
Amount Per Serving
Calories 279 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 119mg40%
Sodium 94mg4%
Potassium 732mg21%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 43g86%
Vitamin C 4mg5%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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Comments

  1. Jessika says

    Shredded Chicken Tacos
    1 bag frozen boneless/skinless chicken thighs
    (do not defrost)
    1 package taco seasoning
    1/4 cup water
    Place all in crockpot and
    cook on high 4-6 hours.
    Serve in tortillas with all your favorite taco toppings.

  2. Margery says

    Hi,
    Sometime could you post your recipe for homemade corn tortillas? I have a VillaWare tortilla/flatbread maker and make flour tortillas all the time, but I have not yet made corn tortillas.

    Thanks, and I love your blogs.

  3. FishMama says

    Yes, Margery, it's coming. I have the photos all ready, just need to load them and the directions. I think they're way easier than flour tortillas.

  4. Heidi says

    If you were to make this for a freezer meal (without cooking the entire thing)….would you sear pork, set aside, cook onions & spices, then place all in bag & freeze. Day of…thaw, place in crock, w/ fresh lime sliced on top? I’m part of a dinner swap club and am thinking of doing this for the group.

    • I would avoid searing it and then freezing. I don’t like messing with heating the potential bacteria without fully cooking the item. I’d probably just cook it and then freeze, to warm up later at serving time.

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