What temperature should a pork loin be when cooked in a slow cooker or how long should it cook?
Best Answer
Loin or tenderloin is a very lean cut of meat and should not be cooked in a slow cooker.
Slow cookers are better suited to cuts of meat with high amounts of connective tissue, like pork shoulder or chuck roast, that turns into gelatin as it cooks for a long time.
IMHO, tenderloin should be grilled or broiled just until the center is 145° or so. Then rested and sliced.
I brine for 12-24 hours. It really does make a difference.
Don't bother browning the meat... you don't want a crust, you want the meat to break down.
Make your own barbecue sauce! There's a zillion recipes, and it always tastes better. When I make pulled pork, I take the cooking liquid (you are cooking in liquid, yeah?) and reduce it right down to almost a demiglace, and use that as the base for my bbq sauce.
I've generally had success cooking dried beans in a slow cooker for about 5 hours on high with plenty of water (about 4 c. per 1 lb of beans). While you COULD add everything at once, I wouldn't recommend it, as the rest of your vegetables will become mushy and grainy.
For that exact recipe, I'd cook the beans in the slow cooker, than combine everything on the stovetop for about 45 minutes to get the flavors to combine.
Best Answer
Loin or tenderloin is a very lean cut of meat and should not be cooked in a slow cooker.
Slow cookers are better suited to cuts of meat with high amounts of connective tissue, like pork shoulder or chuck roast, that turns into gelatin as it cooks for a long time.
IMHO, tenderloin should be grilled or broiled just until the center is 145° or so. Then rested and sliced.
Good luck!