This is part three of my Coconut Lime Rice mini series. I first shared the recipe for the Coconut Lime Rice and decided to give you a couple ideas of how to serve it as a meal. The second part was a post for Pan Seared Indian Chicken Breast and sauteed kale to serve as a ‘meal in a bowl’. You MUST check out that post!!
So, now I’m into the third idea that we love to combine with the Coconut Lime Rice. It’s Slow Cooker Mojo Pork. The marriage of the two dishes are truly awesome. Not only that, it’s truly one of those slow cooker dishes that you grab the ingredients and throw into the slow cooker, put on the lid, set to Low and forget it for 8 hours! No browning the meat, no sauteing the onions, no mixing ingredients together first. Now that’s what I call stress free cooking! And did I mention that it’s full of fabulous flavors and everyone will think you worked on it all day? Well, it is!
Here’s how I make it.
Slow Cooker Mojo Pork
This is a 4 pound pork loin. It’s a leaner cut of pork than a Boston Butt or a typical pork roast, which is why I like to use this particular cut. There’s still some marbled fat running through for plenty of flavor. If you’re like me and shop at one of those large warehouse stores, you can buy a whole pork loin for a fraction of the cost of your local grocery. I like to get one that is around 8-9 pounds. You’ll find that one end of it usually darker than the other end. That’s because there really is dark meat and light meat. Like a chicken! The dark meat will tend to be more marbled in fat than the light meat which I feel makes it a little more flavorful. Anyway, I cut that big hunk of meat in half and use one, freeze the other for another dinner.
I know 4 pounds of meat sounds like a lot, especially for just the two of us. But, here’s the thing. I do love to cook, and I do love having a variety of dishes at any given time… but I don’t want to HAVE to cook every night! This Mojo Pork is fantastic for putting in the freezer for an easy and quick weeknight meal, and that’s why I use a 4 pound pork loin. Just freeze the leftovers in the right size freezer containers or zip top baggies that you feel is enough for a meal, label and date it. Easy as that!
OK, now on with the dinner! Cut that 4 pound (more or less) pork loin into large 3-4 inch chunks and place it in the bottom of your standard size slow cooker.
Zest a lemon and lime. AFTER you zest them, cut the lemon and lime in half for juicing.
Cut a large yellow sweet onion in half, peel off the outer layer and cut into 1/4 inch slices.
To the pork loin in the slow cooker, add the lemon and lime zest plus their juices, sliced onion, orange juice, chicken broth, garlic, oregano, cumin, paprika, bay leaves, salt and pepper. We love things with a little punch and I added a sliced jalapeno pepper. That’s optional, of course. Honestly, one jalapeno doesn’t add much heat to this much meat, but it does add flavor. Just saying…
Cover this bad boy with the lid, set it on Low for 8 hours or High for 5. If you happen to be home while it’s cooking, give it a stir about half way through. At the end of the cooking time, use a couple of forks and pull apart the meat and let it sit in that luscious juice until ready to serve. My mouth just waters typing that!
Tip: If you like smokey flavors, use smoked paprika. Delicious too!
It’s a great side to any dish!
This pork loin will fall to pieces over the rice! Very tender. Don’t forget the luscious broth-y juices in the slow cooker, that’s what makes it sooooo good over rice.
Throw some chopped fresh cilantro or parsley on top and squeeze a wedge of lime on top of all that and it’s lip smacking good!
Looking for other pork dishes? Check these out!
Here’s the printer friendly recipe.