Type what you have

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
• canola oil
• green salsa

Instructions

1. 1 Heat oil in large Dutch oven over medium-high heat. Add pork loin; brown 2 to 3 minutes per side.
2. 2 Transfer pork to a slow cooker. Pour salsa over pork.
3. 3 Cover slow cooker. Cook on Low for 5 hours.
4. 4 Shred pork using two forks; stir with sauce to coat and combine. Continue cooking on Low for 1 to 3 hours more.

By GANGBrown

Ingredients

• ✓ pork loin roast
• salt
• green chile pepper
• garlic
• water
• chipotle sauce
• long grain white rice
• lime juice
• cilantro

Instructions

1. 1 Season roast with salt and place into a slow cooker. Scatter chile peppers and garlic over roast. Pour in 1/2 cup water and chipotle sauce. Cover and cook on Low for 7 hours.
2. 2 When roast is almost finished, bring remaining 2 3/4 cups water and rice to a boil in a saucepan. Mix in lime juice and cilantro. Reduce the heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes. Keep warm.
3. 3 Remove roast from the slow cooker and use two forks to shred meat. Return meat to the slow cooker and allow to sit until some liquid has been absorbed, about 15 minutes. Serve over cooked rice.

By TORAV

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
• 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
• 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
• butter
• white vinegar
• maple syrup
• cornstarch
• brown sugar

Instructions

1. 1 Place the roast into a large resealable bag. In a small bowl, stir together the melted butter, vinegar, pancake syrup, cornstarch and brown sugar. Pour into the bag with the roast. Seal, and turn to coat. Refrigerate for 2 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Place the roast into a roasting pan or large Dutch oven, and pour the marinade over it.
3. 3 Cover, and roast for 1 hour in the preheated oven. Remove the lid, and continue roasting until the top is browned and the internal temperature is at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Remove from the oven, and let rest for about 10 minutes before carving. The internal temperature should increase by 10 degrees.

By missdixie

Ingredients

• ✓ pork loin roast
• chipotle pepper
• adobo sauce
• water
• chicken breast
• white hominy
• green chili
• onion
• garlic
• chicken broth
• oregano
• cumin
• black pepper
• bay leaf

Instructions

1. 1 Place the chipotle chile and water into a blender, and puree until smooth. Pour into a slow cooker, and add the pork, chicken, hominy, green chilies, onion, garlic, and chicken broth. Season with oregano, cumin, pepper, and the bay leaf.
2. 2 Cover, and cook on Low 6 to 7 hours until the meats are tender. Remove the bay leaf before serving.

By kreativekuisine

Ingredients

• ✓ pork loin roast
• muscadine red wine
• cranberry
• garlic
• salt
• black pepper

Instructions

1. 1 Put the pork roast into the crock of your slow cooker. Pour wine over the roast; add the cranberries and garlic. Season everything with salt and pepper.
2. 2 Cook on Low 6 to 8 hours.

By JLYNNNAMDG

Ingredients

• ✓ pork loin roast
• garlic
• salt
• mustard
• sugar
• black pepper
• balsamic vinegar
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Cut pork loin into even, 1/2-inch medallions.
3. 3 Sear pork medallions in a skillet over medium-high heat until golden brown, about 2 minutes per side. Place medallions onto the prepared baking sheet.
4. 4 Mix garlic, salt, Dijon mustard, sugar, and pepper together in a bowl. Whisk in balsamic vinegar and olive oil slowly. Drizzle mixture over each medallion.
5. 5 Bake medallions in the preheated oven until slightly pink in the centers, about 20 minutes.

By sumchef

Ingredients

• ✓ pork loin roast
• chili powder
• adobo seasoning
• cumin
• brown sugar
• cinnamon
• extra virgin olive oil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a roasting pan with aluminum foil.
2. 2 Mix chili powder, adobo seasoning, cumin, brown sugar, and cinnamon together in a small bowl until well combined. Add olive oil and stir until completely saturated.
3. 3 Pat pork dry with paper towels. Rub pork all over with spice mixture, then place into the prepared roasting pan.
4. 4 Cook in the preheated oven until pork is dark golden brown, about 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
5. 5 Transfer pork to a platter and tent with foil to keep warm. Let rest for 10 to 15 minutes before slicing.
6. 6 Serve with accumulated juices.

By Goya

Ingredients

• ✓ pork loin roast
• brown sugar
• garlic powder
• seasoned salt
• russet potato
• carrot
• onion
• olive oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly oil an open roasting pan and place a roasting rack inside the pan.
2. 2 Pat the pork loin dry with paper towels.
3. 3 Stir together brown sugar, garlic powder, and 1 1/2 teaspoons seasoned salt together in a small bowl. Rub brown sugar mixture on all sides of the pork loin. Place seasoned pork onto the rack, and center the rack inside the roasting pan.
4. 4 Combine potatoes, carrots, and onion in a bowl. Add olive oil and remaining seasoned salt, and stir to coat vegetables evenly. Place seasoned vegetables in the roasting pan, around the rack with the pork.
5. 5 Roast uncovered in the preheated oven until no longer pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
6. 6 Remove pork roast from oven, cover in foil, and allow to rest for about 10 minutes. To serve, slice across the grain in 1/2-inch slices. Serve warm with roasted vegetables.

By Bibi

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
• balsamic vinegar
• steak seasoning rub
• olive oil

Instructions

1. 1 Combine vinegar and steak seasoning in a medium bowl; stir until seasoning is dissolved. Stir in olive oil until combined.
2. 2 Place pork into a resealable plastic bag, then pour marinade over pork. Squeeze out air and seal the bag; marinate in the refrigerator for 2 hours to overnight.
3. 3 When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
4. 4 Place pork into a glass baking dish along with marinade.
5. 5 Bake in the preheated oven, basting occasionally, until an instant-read thermometer inserted into the center of the tenderloin reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour.
6. 6 Let rest for 10 minutes before slicing and serving.

By Melissa S

Ingredients

• ✓ pork loin roast
• clove
• apple
• cranberry sauce
• chicken broth
• cinnamon
• nutmeg
• ginger
• orange

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place pork roast into a roasting pan. Push whole cloves into meat; lay apple slices over top.
3. 3 Mash cranberry sauce in a bowl with a potato masher. Stir in chicken broth, cinnamon, nutmeg, and ginger until well combined. Pour about 1/2 of the cranberry mixture over roast. Cover with a lid or a sheet of aluminum foil.
4. 4 Bake in the preheated oven for 30 minutes. Uncover, pour remaining cranberry mixture over roast, and sprinkle orange zest over top.
5. 5 Return to the oven and roast until cranberry mixture forms a glaze and an instant-read meat thermometer inserted into the center of the meat reads at least 145 degrees F (65 degrees C), about 30 more minutes.

By Steffamie

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
• sauerkraut
• apple
• onion
• brown sugar
• beer

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Place pork roast into a large baking dish and scatter sauerkraut around roast. Arrange apple and onion quarters around roast. Sprinkle sauerkraut, apples, and onions with brown sugar. Pour beer over roast and sauerkraut mixture. Cover the dish with aluminum foil and seal the foil to the edges of the dish.
3. 3 Bake in the preheated oven until roast is tender and pan juices are reduced, 3 to 4 hours. If it seems dry, pour in 1 more can beer.
4. 4 To serve, gently toss sauerkraut with apple and onion quarters and serve with sliced roast.

By MattyHam

Ingredients

• ✓ pork loin roast
• vegetable oil
• onion
• carrot
• beer
• salt
• black pepper
• bay leaf
• clove

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Heat vegetable oil a heavy pot or dutch oven over medium-high heat. Sear pork in hot oil until brown on all sides, about 10 minutes. Remove roast from pot.
3. 3 Drain all but about 3 tablespoons grease from pot. Cook and stir onion and carrots until softened, about 5 minutes.
4. 4 Stir beer, salt, pepper, bay leaf, and cloves into the onion mixture.
5. 5 Return pork roast to the pot and cover.
6. 6 Bake in the preheated oven until pork is tender and no longer pink in the center, about 2 hours.
7. 7 Transfer roast to a platter and cover loosely with aluminum foil. Remove bay leaf from vegetables.
8. 8 Pour the beer and vegetable mixture from the Dutch oven into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree until smooth.
9. 9 Bring pureed sauce to a boil in a saucepan over medium-high heat until thickened, stirring often, about 5 minutes. Spoon sauce over pork roast to serve.

By Mark D Wilder

Ingredients

• ✓ pork loin roast
• olive oil
• bacon
• chicken stock
• rosemary
• thyme
• basil
• sage
• garlic
• pearl onion

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Rub pork loin with olive oil and place in a roasting pan. Drape slices of bacon over the top. Combine chicken stock, rosemary, thyme, basil, sage, and garlic; pour over roast. Place onions around the sides; cover with a lid or aluminum foil.
3. 3 Bake in the preheated oven for 1 hour and 30 minutes. Remove the lid or foil, and continue to bake for 30 minutes, or until bacon is browned. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Wanda A Skinner

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
• beef rump roast
• salt
• black pepper
• green enchilada sauce
• green chile

Instructions

1. 1 Season beef roast and pork loin all over with salt and pepper. Place into a slow cooker. Cover and cook on Low for 8 to 10 hours.
2. 2 Drain juices and shred meat into strands. Return meat to the slow cooker. Stir in enchilada sauce and green chiles; cook on Low for 4 to 8 hours more.

By TucsonMom

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
• paprika
• brown sugar
• garlic powder
• salt
• black pepper
• olive oil
• barbecue sauce
• water
• hawaiian bread roll

Instructions

1. 1 Whisk paprika, brown sugar, garlic powder, salt, and pepper together in a large glass or ceramic bowl. Add pork and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 30 minutes.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot), add oil, and select the Sauté function. Cook pork in batches until browned, 5 to 7 minutes.
3. 3 Return all pork to the pot; pour in barbecue sauce and water. Close and lock the lid; select the Manual function and set the timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid; transfer pork to a separate plate.
5. 5 Select the Sauté function again; simmer sauce until thickened, about 10 minutes.
6. 6 While the sauce is simmering, shred pork with 2 two forks.
7. 7 Add pork back to the pot and mix to combine. Serve pork and sauce on rolls.

By Fioa

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