Kitchen notes · a little help before you start
Slow Cooker Pork Loin Roast OR Pork Shoulder
Slow Cooker Pork Loin Roast OR Pork Shoulder brings together ribeye steak, paprika, and dried thyme. The thickening step has its own little bit of preparation. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 10 min
- Cook
- 600 min
- Total
- 610 min
- Original yield
- Serves 4
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef · Pork
- Cooking method
- Baked & roasted · Pressure cooker · Slow cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Mix the thickener as directed
The thickening step has its own little bit of preparation. Follow the mixing step before adding it, then use the consistency check in the method as you finish.
2. Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
3. Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Get to know the ingredients
Ribeye steak
Look at how this ingredient comes into the method: Spice Rub: Rub pork with about 1 tsp oil.
Paprika
Look at how this ingredient comes into the method: Spice Rub: Rub pork with about 1 tsp oil.
Dried thyme
Look at how this ingredient comes into the method: Spice Rub: Rub pork with about 1 tsp oil.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 10 steps completeMake room for Slow Cooker Pork Loin Roast OR Pork Shoulder
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Serve with PLENTY of Honey Butter Sauce! Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
A few questions you might have
What should I get ready before starting?
Set out the skillet, slow cooker, oven, and pressure cooker. Read the first preparation step before you get going: Spice Rub: Rub pork with about 1 tsp oil.
Which little step is worth remembering?
The thickening step has its own little bit of preparation. Follow the mixing step before adding it, then use the consistency check in the method as you finish.
What check should I look for as it cooks?
Keep this part of the method in view: Add garlic and cook for 1 minute until golden.
Is there another preparation step to plan for?
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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