Slow Cooker Mojo Pork Loin
Pork loin in bright citrus, garlic, and cumin, cooked low and slow for tender, juicy slices.
The Cook
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Whisk together the garlic, orange juice, lime juice, olive oil, oregano, cumin, salt, and pepper. Set aside.
Pat the pork loin dry. Heat a large skillet over medium-high and sear the pork on all sides, about 2 minutes per side, until deeply browned. Optional, but it adds flavor.
Spread the sliced onion across the bottom of the slow cooker. Place the pork on top, pour the mojo marinade over, and tuck in the bay leaves.
Cover and cook on LOW about 4.5 hours, until a thermometer in the thickest part reads 145°F (63°C). Don't go past 6 hours. Pork loin is lean and gets stringy if you overcook it.
Transfer the pork to a cutting board and tent loosely with foil. Rest about 10 minutes.
Strain the cooking liquid into a saucepan and discard the bay leaves. Boil and reduce by about half until lightly thickened. Slice the pork against the grain and spoon the sauce over the top.
Serg's Notes
These amounts are already at my 1.5x bold profile. Mojo that whispers isn't mojo.
Pork loin is lean compared to pork shoulder, so the citrus and garlic are doing the heavy lifting to keep it from drying out.
The internal temp matters more than the clock on this one. 145°F, then rest. Cook by temp, not time.
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