Hawaiian Pork Loin in a Slow Cooker

Whole pigs are often cooked the old fashioned way in an earthen pit during a Luau. 

I don't have a whole pig and my front garden is too small to dug a pit to roast a pig in. My neighbors would not like it either. But a good piece of pork loin cooked in a slow cooker does the trick for me.

Pork loin tends to get dry when it is braised in liquid for a while. The cut I bought was on the lean side. It would have happened, if I had cooked it in a pot. I still remember the family Sunday lunches with dry meat. Using a slow coooker on low for 5 hours solves that problem. Juicy meat to the table. 

Recipe for 6:

1,35 kg pork loin

2 stalks celery, 1 large carrot, 2 onions, 

2 cloves of garlic, 

450 ml can of pineapple chunks

150 ml dark Soy sauce, 150 ml chicken stock

150 ml water

Rub:

Smoked paprika, pork loin seasoning, salt

Pepper, ground ginger

Oil

Starch slurry

Prepare the rub and coat the meat with it. Heat up the oil and sear the meat on all sides. Chop the veggies, drain the juice of the pineapple into a bowl and mix with the other wet stuff.

Pour half of the chunks of pineapple into the slow cooker and place the meat on top. Add veggies and fruit and pour in the liquid.

Close the lid, set on low and cook for 5 hours.

Drain liquid in a pot, heat up and use the starch slurry to bind the sauce.