This is one of our favorite crockpot meals and a great way to use pork loin bought in bulk. Not only does it make enough to keep you in leftovers all week, the broth is used in tortilla soup. Lots of flavors blend together and the pork, potatoes and carrots absorb them. The pork cooks until it is fork tender and moist, and the potatoes are fluffy. Sometimes they lean against the base of the crockpot and then you get a nice caramelization on the outside.
- Boneless pork loin roast (about 2 to 3 pounds)
- 4 peeled russet potatoes, quartered
- 1 onion, sliced into quarters and separated
- 2 ribs celery, chopped
- 3 carrots, peeled and chopped (or about 1 cup baby carrots)
- 1 cup orange juice
- ½ cup dry white wine
- ¼ cup ketchup
- Juice of 1 lime (I use bottled, and I substitute lemon juice when I don’t have lime juice)
- 2 tbsp. Worcestershire sauce
- 3 cloves garlic, minced or 1 tbsp. jarred minced garlic
- Place the meat in the crockpot. Add remaining vegetables, tucking around the meat.
- In a small bowl, combine the remaining ingredients and whisk to blend. Pour over the meat and vegetables.
- Cover and cook on low for 8 – 10 hours. If we are short on time, we will start on high for about 4 hours and then switch it back to low.