On the menus at my catering company, we have these really cool live-action grill menus with à la carte toppings and sauces. One of my chefs is just a brilliant Sauce Guy, and I was inspired by his fruit-infused barbecue sauces. He made one for a summer barbecue last year that included blackberries, and was memorably delicious.
It must be that time of year where I am sort of “done” with winter, staring longingly at the grill and wishing the produce selection at the store was better.
But, I’m impatient.
I made my barbecue sauce with fresh strawberries, just because there were some great looking berries at the store. My intent was to make the sauce and throw it in the slow cooker with a seared pork loin. But in making the sauce, the smell got to me. I am weak. I decided to just throw the slow cooker pork loin in the oven and let it roast so I could eat this for dinner today instead of tomorrow. I’m glad I did! This barbecue sauce was a wonderful mix of sweet and savory, with an almost jam-like quality that was perfectly suited to the pork. The use of chili sauce went toward my salad dressing allowance for the day, which I rarely use anyway, so it was worth every bite.
Do what I didn’t and try this pork loin in your slow cooker. Make a big batch of this slow cooker pork loin and pull the cooked pork with two forks. It would make a GREAT slider or lettuce wrap.
Barbecue Pork Loin Slow Cooker Recipe Ingredients
- 1 1/2 pound boneless pork loin roast, excess fat trimmed off (don’t remove it all)
- 1 teaspoon Morton® Lite Salt
- 1 teaspoon freshly ground black pepper
- 4 teaspoons olive oil, divided
- 1 1/2 cups onion, chopped
- 2 cups strawberries, chopped
- 1/4 cup organic chili sauce (choose a brand with all-natural ingredients)
- 1/4 cup apple cider vinegar
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flake (optional)
Place a large saucepan over medium-high heat. Add remaining olive oil and onion. Stir and cook until onions begin to turn golden brown.
Add strawberries, chiIi sauce, apple cider vinegar, and garlic. Stir well. Bring mixture to a boil, cover, and reduce heat to low. Simmer for 20-30 minutes, or until strawberries have broken down and mixture is soupy. Add red pepper flake to taste.
If using a slow cooker, add sauce to slow cooker pork loin at this time and cook on low heat for 6-8 hours, or until pork is very tender. When done, remove pork loin and chop or shred meat. Return to slow cooker for 30 minutes.
If finishing sauce on cooktop, remove lid and increase heat to medium. Cook uncovered for an additional 10-15 minutes or until mixture has thickened to desired consistency. Don’t forget to include several vegetables to even out the meat and get lots of fiber for the day; consider our Mediterranean Salad with Lentils.
Makes 4 servings