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.
Cumin-Lime Pork Loin
- 1 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 1/8 tsp ground cayenne pepper
- 2 to 3 lb pork half loin roast
- 1 tbsp olive oil
- 1 onion chopped
- 2 clove garlic chopped
- 1 lime thinly sliced
- In a small bowl, combine the salt, cumin, paprika, oregano, pepper, and cayenne. Spread this generously over the pork loin.
- Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides in the hot oil. Remove the roast to the crock of a slow cooker..
- Add the onion and garlic to the pan and saute until clear and starting to brown around the edges. Stir in the spices. Remove from heat.
- Layer the lime slices over the pork roast and cover with the onion mixture.
- 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.
- Remove the roast from the pot and slice or shred the meat to serve.
Got a great slow cooker recipe? Share it with us!