Type what you have

Ingredients

• ✓ pork loin roast
• barbecue sauce
• chicken broth
• shallot
• soy sauce
• vegetable oil
• sugar
• steamed bun

Instructions

1. 1 Mix pork, barbecue sauce, broth, shallots, soy sauce, oil, and sugar together in a glass or ceramic bowl. Cover and marinate in the refrigerator for at least 6 hours.
2. 2 About three hours before the meat has finished marinating, follow Steps 1 through 4 in the Chinese Steamed Buns recipe to make dough. (This should take about 4 hours, so the dough will be ready when the pork has been cooked and shredded.)
3. 3 When pork has finished marinating, preheat an outdoor grill for medium heat and lightly oil the grate. Cut 24 small squares of waxed paper.
4. 4 Remove pork from marinade and shake off excess. Discard remaining marinade.
5. 5 Cook pork on the preheated grill until an instant-read meat thermometer reaches 145 degrees F (63 degrees C), 10 to 15 minutes. Allow to cool, then shred or finely chop meat.
6. 6 Shape dough into 24 balls. Roll each ball into a circle and place 1 tablespoon pork in the center. Wrap dough up and over filling, then pinch to seal the edges. Place each bun, seam-side down, onto a waxed paper square; let stand until doubled in volume, about 30 minutes.
7. 7 Bring water to a boil in a wok over high heat. Reduce the heat to medium and maintain a boil. Insert a steamer basket or place a steamer plate onto a small wire rack in the middle of the wok. Working in batches and leaving the outer 2 inches of the steam basket uncovered, place buns (on waxed paper) into the steamer basket, spacing them 1 to 2 inches apart. Cover the wok and steam for 15 to 20 minutes.
8. 8 Remove the lid, then turn off the heat. (If you remove the lid after turning off the heat, condensation from the lid will drip onto the surface of the buns, causing yellowish blisters.) Remove buns from the wok.
9. 9 Repeat Steps 6 and 7 to steam remaining buns, adding more water to the wok as needed.

By Carol Chung Chi Wa

Ingredients

• ✓ pork loin roast
• barbecue spice rub
• barbecue sauce

Instructions

1. 1 Preheat the oven to 225 degrees F (104 degrees C). Place a small rack inside a Dutch oven.
2. 2 Rub pork roast with barbecue spice rub and place on the rack in the Dutch oven.
3. 3 Cover and cook in the preheated oven until roast is fork-tender, about 8 hours.
4. 4 Shred the roast with 2 forks and return meat to the Dutch oven with some of the roasting juices and a generous amount of barbeque sauce.
5. 5 Place on the stovetop and let simmer over medium heat for at least 30 minutes.

By Willard Joe Weaver

Ingredients

• ✓ pork loin roast
• sea salt
• liquid smoke

Instructions

1. 1 Set roast in a multi-functional pressure cooker (such as Instant Pot®). Rub liberally with Hawaiian sea salt and pierce the meat all over with a large fork or narrow knife. Drizzle with liquid smoke. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 15 to 30 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Transfer roast to a plate.
3. 3 Separate the fat off the meat (if you like) and shred the meat lightly into a serving bowl with 2 forks.
4. 4 Remove the fat from the cooking liquid with a fat separator and drizzle the strained liquid over the meat.

By Joseph M De Vries

Ingredients

• ✓ pork loin roast
• water
• barbecue sauce
• sandwich bun

Instructions

1. 1 Place pork in a slow cooker and add enough water to cover the bottom of the slow cooker.
2. 2 Cook on Low for 7 hours. Transfer pork to a bowl and shred with two forks. Return pork to slow cooker and stir in barbeque sauce. Continue to cook on Low for 45 minutes to 1 hour.
3. 3 Spoon a generous amount of pork into each roll to serve.

By Jeannie

Ingredients

• ✓ pork loin roast
• cranberry sauce
• onion
• salad dressing

Instructions

1. 1 Place pork roast in a slow cooker.
2. 2 Stir together cranberry sauce, onion, and salad dressing in a medium bowl; pour over pork roast.
3. 3 Cook on Low for 8 hours or High for 4 hours. An instant-read thermometer inserted into the center of roast should read at least 145 degrees F (63 degrees C).

By DAWN MINER

Ingredients

• ✓ pork loin roast
• barbecue sauce
• onion soup mix
• pork rib

Instructions

1. 1 Combine 1 bottle barbecue sauce and dry onion soup mix in a large slow cooker; add pork loin and ribs to the slow cooker. Cover the slow cooker.
2. 2 Cook on High until meat falls apart, 6 to 8 hours. Transfer meat to a platter; set aside. Set slow cooker aside until cool enough to handle. Transfer the cooking liquid to a bowl. Skim and discard excess fat, reserving ½ to 1 cup of the liquid. Wipe out the slow cooker.
3. 3 Remove ribs from bones; discard bones and fat. Shred pork loin and ribs with two forks; transfer shredded meat to the slow cooker. Add reserved ½ to 1 cup cooking liquid and remaining bottle of barbecue sauce. Pour a small amount of water into empty barbecue sauce bottle, shake, and add to the slow cooker. Stir to coat evenly.
4. 4 Cook on Low for 1 hour more.

By Susan

Ingredients

• ✓ pork loin roast
• brown sugar
• cinnamon applesauce
• ginger

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly flour an oven bag.
2. 2 Combine brown sugar, applesauce, and ginger in a small bowl.
3. 3 Add pork roast to the prepared bag; pour brown sugar mixture over roast. Seal bag; place in a roasting pan. Cut several small slits in top of bag.
4. 4 Cook in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 1 hour.

By Denise Jo Garner

Ingredients

• ✓ pork loin roast
• caraway seed
• salt
• pepper
• sauerkraut

Instructions

1. 1 Cut pork loin, if necessary, to fit in the slow cooker. Season with caraway seeds, and salt and pepper to taste. Pour sauerkraut over the roast.
2. 2 Cook on High for 1 hour, then cook on Low for 5 to 6 hours. Internal temperature of the roast should be at least 145 degrees F (63 degrees C).

By Kathie Boettger

Ingredients

• ✓ pork loin roast
• cooking spray
• sauerkraut
• apple
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spray a large roasting pan with cooking spray. Place pork roast in the pan and arrange sauerkraut around it. Place apple wedges on top of the sauerkraut. Sprinkle brown sugar over roast and apples. Cover roasting pan with aluminum foil.
3. 3 Bake roast in the preheated oven until roast is slightly pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
4. 4 Remove roast from oven and allow to rest in a warm area before slicing, about 10 minutes.

By DOREENBUCH

Ingredients

• ✓ pork loin roast
• olive oil
• black pepper
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while the oven preheats. Preheat the oven to 475 degrees F (245 degrees C).
3. 3 Place pork on a roasting rack set in a large roasting pan. Roast in the preheated oven for 30 minutes.
4. 4 Remove pork from the oven and reduce the heat to 325 degrees F (165 degrees C). Insert an instant-read thermometer into the thickest part of the center. The temperature will range from 80 to 110 degrees F (27 to 43 degrees C).
5. 5 Allow pork to rest uncovered at room temperature until the internal temperature reaches between 115 and 140 degrees F (46 and 60 degrees C), about 30 minutes.
6. 6 Return to oven and continue to cook until internal temperature reaches 145 degrees F (63 degrees C), 15 to 30 minutes more.
7. 7 Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.

By CHEFSINGLEDAD

Ingredients

• ✓ pork loin roast
• rosemary
• garlic salt
• thyme
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine rosemary, garlic salt, thyme, and pepper in a large resealable plastic bag. Place pork loin in the bag, seal, and toss until thoroughly coated with spice mixture. Transfer to a medium baking dish.
3. 3 Bake in the preheated oven until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Marianne Campbell

Ingredients

• ✓ pork loin roast
• breakfast sausage
• pork rub
• cream cheese
• jalapeno pepper
• pimiento
• cooking twine

Instructions

1. 1 Heat a large skillet over medium-high heat. Add sausage; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Meanwhile, preheat a smoker, according to manufacturer's instructions, until temperature is a steady 220 degrees F (104 degrees F).
3. 3 Remove silver skin and fat from pork loin. Cut pork loin, lengthwise, in center, not cutting all the way through to the other side. Open the 2 sides and spread them out like an open book; season both sides with pork rub.
4. 4 Spread one side pork with cream cheese, then layer jalapeños, pimentos, and browned sausage evenly over top. Carefully roll up pork loin into a fairly tight log; secure with cooking twine.
5. 5 Smoke in the preheated smoker until an instant-read thermometer inserted into center reads 140 to 145 degrees F (60 to 63 degrees C), about 2 hours. Transfer pork loin to a platter; wrap tightly in aluminum foil. Rest before serving, for at least 20 minutes.

By Kevinlost

Ingredients

• ✓ pork loin roast
• olive oil
• thyme
• salt
• pepper
• sauerkraut
• kielbasa

Instructions

1. 1 Preheat the oven broiler. Place the roast in a roasting pan, brush with olive oil, sprinkle with thyme leaves, and season with salt and pepper. Place under the broiler for 10 minutes, until lightly browned in several places.
2. 2 Place 2 pounds sauerkraut in a slow cooker. Arrange kielbasa pieces around the edges of the slow cooker pot, and place the roast in the center. Cover with remaining sauerkraut.
3. 3 Cover slow cooker, and cook roast 6 hours on High.

By Heather Urry

Ingredients

• ✓ pork loin roast
• maple syrup
• mustard
• cider vinegar
• soy sauce
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place pork roast into a shallow roasting pan.
2. 2 Stir maple syrup, mustard, vinegar, soy sauce, salt, and pepper together in a small bowl; spread evenly over pork roast.
3. 3 Cook, uncovered, in the preheated oven until pork is slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from oven and let rest for about 10 minutes before slicing.

By Christine L

Ingredients

• ✓ pork loin roast
• seasoning salt
• apple juice
• apple butter
• brown sugar
• water
• cinnamon
• clove

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season the pork loins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
3. 3 Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork roasts from the oven, and spread with apple butter mixture.
4. 4 Cover, and return to the oven for 2 hours, or until fork-tender.

By UMich97

Ingredients

• ✓ pork loin roast
• onion
• garlic
• black pepper
• salt
• bbq sauce
• honey

Instructions

1. 1 Place onions into the bottom of a slow cooker and scatter garlic over top. Set pot roast in the cooker and season with pepper and salt. Pour BBQ sauce over pot roast, making sure roast, onions, and garlic are completely covered. Drizzle honey over roast only.
2. 2 Cover and cook until meat is easily shredded with 2 forks, on Low for about 12 hours or High for about 6 hours.

By Cynthia94

Ingredients

• ✓ pork loin roast
• horseradish mustard
• onion
• apple
• sauerkraut
• salt
• pepper
• chicken broth

Instructions

1. 1 Rub horseradish mustard all over pork loin. Layer onion and apple in a slow cooker and set pork loin on top. Pour in sauerkraut and its juices. Season with salt and pepper, then add chicken broth.
2. 2 Cover and cook on Low until pork is very tender, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Jamie Justice Yost

Ingredients

• ✓ pork loin roast
• garlic
• rosemary
• salt
• pepper
• olive oil
• white wine

Instructions

1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).
2. 2 Crush garlic with rosemary, salt, and pepper in a mortar and pestle to make a paste. If you don’t have a mortar and pestle, mince ingredients finely and mash with the flat side of a knife.
3. 3 Pierce meat with a sharp knife in several places and press garlic paste into the openings. Rub pork loin with the remaining garlic mixture and olive oil. Set into a small roasting pan or oven-safe skillet.
4. 4 Place pork loin into the preheated oven, turning and basting with pan liquids every 30 minutes. Cook until the pork is no longer pink in the center, 90 minutes to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter and keep warm.
5. 5 Place pan onto the stove over medium-high heat and pour wine into it. Heat wine and stir to loosen browned bits from the bottom of the pan. Simmer for 3 to 5 minutes.
6. 6 Slice pork loin and serve with pan juices.

By Kathleen Burton

Ingredients

• ✓ pork loin roast
• onion
• salt
• black pepper
• cider vinegar
• water
• hickory brown sugar barbeque sauce
• brown sugar

Instructions

1. 1 Arrange onion slices in the bottom of a slow cooker. Season pork with salt and pepper and place over onion. Add vinegar and water.
2. 2 Cook pork on Low for 8 hours. Transfer pork to a platter and shred with two forks. Remove and discard about half the pork juices from slow cooker and stir in shredded pork, barbeque sauce, and brown sugar.

By NancyE10

Ingredients

• ✓ pork loin roast
• dijon mustard
• brown sugar
• apple juice
• prune
• apricot
• red wine
• brown sugar
• clove
• cornstarch

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place roast in a shallow roasting pan. Combine Dijon mustard and 2 tablespoons brown sugar; spread over roast.
3. 3 Cook in the preheated oven for 3 hours, basting with 1/4 cup apple juice every 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
4. 4 During last hour roast is cooking, combine prunes, apricots, red wine, 1/4 cup brown sugar, 3/4 cup liquid from roasting pan, and cloves in a saucepan over medium heat. Bring to a boil; cover and simmer for 15 minutes. Spoon fruit around pork roast during the last 30 minutes of cooking.
5. 5 Transfer roast to a serving platter; spoon fruit around it. Whisk 1/4 cup drippings from roasting pan and cornstarch together in a bowl; stir back into drippings in roasting pan. Cook over medium-high heat, stirring gently, until thickened and no longer cloudy, about 5 minutes. Transfer to a gravy boat or serving bowl.
6. 6 Slice roast; serve with sauce.

By JESHENBA

Ingredients

• ✓ pork loin roast
• pork rub seasoning
• five-spice powder
• sweet potato
• brown sugar
• butter
• salt
• black pepper

Instructions

1. 1 Mix pork rub seasoning and Chinese five-spice powder together in a small bowl. Rub all over pork roast.
2. 2 Place sweet potatoes into the bottom of a slow cooker; add brown sugar and butter. Place roast on top and season with salt and pepper.
3. 3 Cook on Low until roast is fork-tender, 6 to 7 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By galet09

Ingredients

• ✓ pork loin roast
• salt
• pepper
• all-purpose flour
• canola oil
• maple syrup
• ketchup
• water
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Season pork roast with salt and pepper, then dredge in flour; shake off excess.
2. 2 Heat oil in a large skillet over medium-high heat until smoking. Add roast and sear in hot oil until browned on all sides, about 1 minute per side. Transfer roast to a large sheet of aluminum foil set on top of a baking sheet.
3. 3 Stir together maple syrup, ketchup, water, and garlic. Pour 3/4 of the maple syrup sauce over pork. Fold the foil around pork and seal to form a packet.
4. 4 Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), about 2 hours.
5. 5 Remove from the oven and carefully open the foil packet. Turn on the broiler and broil roast for a few minutes until the sauce glazes the meat. Serve roast with remaining sauce.

By Janet P

Ingredients

• ✓ pork loin roast
• bacon grease
• onion
• sauerkraut
• apple
• chicken broth
• brown sugar
• mustard powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat bacon grease in a large skillet over medium heat. Add onions; cook and stir until onions are translucent, about 5 minutes.
3. 3 Arrange sauerkraut and apples in a large roasting pan. Top with cooked onions and bacon grease from the skillet.
4. 4 Mix together chicken broth, brown sugar, and mustard powder in a microwave-safe bowl. Microwave on high until sugar dissolves and broth is heated through, about 2 minutes. Stir and pour over sauerkraut mixture, mixing to combine.
5. 5 Cut several deep slits into the top of pork loin and place in the center of sauerkraut mixture. Cover the roasting pan with aluminum foil.
6. 6 Roast in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 250 degrees F (121 degrees C). Continue roasting until pork is tender and pulls apart easily, 2 to 3 hours. Remove from the oven and cool until easily handled, about 15 minutes.
7. 7 Discard pork bones, shred meat using 2 forks, and return to the pan with sauerkraut mixture. Stir well to combine.

By BONO1

Ingredients

• ✓ pork loin roast
• salt
• pepper
• butter
• cranberry sauce
• yellow onion
• dijon mustard
• tarragon
• onion soup mix
• cornstarch

Instructions

1. 1 Pat pork loin dry and season on all sides with salt and pepper.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter and let melt. Add pork loin and cook on all sides until just a little bit of color shows, about 1 minute per side. Turn off Saute function and add cranberry sauce, sliced onion, Dijon mustard, tarragon, and dry onion mix. Gently combine and spoon some of the sauce over the pork loin.
3. 3 Close and lock the lid. Select high pressure according to manufacturers' instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Check internal temperature of the pork loin; an instant-read thermometer inserted into the center should read at least 180 degrees F (82 degrees C). Temperature will continue to rise slightly after the pork loin is removed from pot.
5. 5 Place on a cutting board to allow to rest for 8 to 10 minutes before cutting into thin slices.
6. 6 While pork loin is resting, select Saute function again and stir cornstarch into sauce. Whisk until sauce thickens, 2 to 5 minutes. Serve pork loin with cranberry-Dijon sauce.

By lindsay pruitt

Ingredients

• ✓ pork loin roast
• vegetable oil
• salt
• black pepper
• sauerkraut
• cream of mushroom soup
• onion
• apple
• cranberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat vegetable oil in a skillet over medium heat. Season pork roast with salt and black pepper. Brown the pork in the hot oil, about 5 minutes per side.
3. 3 Mix sauerkraut, cream of mushroom soup, onion, apple, cranberries, salt, and black pepper in a bowl. Spoon the mixture into a baking dish and place the pork roast on top of the sauerkraut mixture.
4. 4 Roast in the preheated oven until the meat juices run clear and an instant-read thermometer inserted into the center of the roast reads 160 degrees F (70 degrees C), about 1 hour. Remove roast and let rest for 10 minutes before slicing and serving with sauerkraut.

By Veronica Standeven

Ingredients

• ✓ pork loin roast
• chicken flavored dry stuffing mix
• water
• apple
• cranberry
• pecan
• onion
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat a roasting pan with cooking spray.
2. 2 Combine stuffing mix and water in a bowl; stir in apple, cranberries, pecans, and onion. Set aside.
3. 3 Place pork loin on a flat work surface; trim fat and silverskin. Slice pork loin horizontally through the middle to within ½-inch of the other side, being careful not to cut all the way through. Open the 2 sides; spread them out like an open book. Place pork loin between two sheets of heavy plastic (resealable plastic freezer bags work well). Firmly pound pork loin with the smooth side of a meat mallet to a thickness of ½-inch.
4. 4 Season pork loin with salt and black pepper; spread reserved stuffing mixture onto cut side of pork loin. Roll pork loin into a firm cylinder; secure with cooking twine. Place in the prepared roasting pan.
5. 5 Bake in the preheated oven until pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover pork loin with two layers of aluminum foil; rest in a warm area for 10 minutes. Remove kitchen twine before slicing and serving.

By tahoegirl

Ingredients

• ✓ pork loin roast
• potato
• olive oil
• chive
• thyme
• garlic powder
• salt
• pepper
• onion powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes in a pot and cover with water; boil potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, chives, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, salt, and pepper.
3. 3 Rub pork roast with remaining 1 teaspoon thyme, remaining 1 teaspoon garlic powder, and onion powder; sprinkle with salt and pepper.
4. 4 Place roast on a rack in a shallow roasting pan; cook in the preheated oven for 50 minutes. Arrange potatoes around roast; continue cooking until an instant-read thermometer inserted into center of roast reads 145 degrees F (63 degrees C), about 50 minutes more. Remove from oven, cover with foil, and let sit 15 minutes before slicing.

By mom2wildchild

Ingredients

• ✓ pork loin roast
• cranberry sauce
• cranberry juice
• white sugar
• mustard
• clove
• salt
• water
• water
• cornstarch

Instructions

1. 1 Mash cranberry sauce in a bowl; stir in cranberry juice, sugar, mustard, cloves, and salt.
2. 2 Place pork roast into a slow cooker and pour cranberry mixture over top. Cook on Low for 6 to 8 hours. Transfer roast to a plate; cover and keep warm.
3. 3 Skim fat from cranberry sauce in the slow cooker. Transfer sauce to a 2-cup liquid measure; add water if needed to reach the 2-cup mark. Pour into a saucepan and bring to a boil.
4. 4 Whisk 2 tablespoons cold water and cornstarch into a paste; add to cranberry sauce. Cook and stir over medium-low heat until thickened, 5 to 10 minutes.
5. 5 Slice pork and serve with cranberry sauce.

By gtmecheng

Ingredients

• ✓ pork loin roast
• cranberry sauce
• apple jelly
• mustard
• chicken bouillon
• horseradish
• garlic powder
• thyme
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C).
2. 2 Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
3. 3 Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
4. 4 Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.

By goodfood4ursoul

Ingredients

• ✓ pork loin roast
• olive oil
• salt
• black pepper
• garlic
• onion
• all-purpose flour
• chicken broth
• lemon juice
• italian seasoning
• honey

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Season pork with salt and pepper, then sear in hot oil until brown all over, 3 to 4 minutes per side. Transfer pork to a 6-quart slow cooker.
2. 2 Add garlic cloves to the skillet. Cook, stirring often, over medium-high heat until brown, about 5 minutes. Add onion; cook, stirring occasionally, until softened, about 3 minutes. Sprinkle flour over garlic and onion; cook and stir for 2 minutes.
3. 3 Pour chicken broth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in lemon juice and Italian seasoning; bring to a boil. Season with salt and pepper. Pour broth mixture and honey over pork in the slow cooker.
4. 4 Cover and cook on Low for 6 hours or on High for 3 hours until pork is fork-tender.
5. 5 Transfer pork to a platter and let rest for 5 minutes. Pour cooking liquid into a saucepan and bring to a boil. Reduce heat to medium-low and simmer until thick, 2 to 3 minutes. Lightly mash garlic cloves.
6. 6 Slice pork; serve with mashed garlic cloves and sauce.

By Cmahla