I love slow cooker recipes that have amazing flavors and serve up a memorable meal! This recipe fits that to a tee! The combination of spices in this pork recipe is unique, but oh so delicious. It's a great Sunday go-to recipe that takes just minutes of prep in the morning, then shred the meat and serve with coconut rice. You feel as though you are eating at a luau on a tropical island of paradise! I guarantee that if you serve this to company, they will want the recipe. I hope you'll try this soon!
Island Pork Roast
2 pork tenderloins (about 2 1/2 lbs. pork)
1 cup packed brown sugar
2 tablespoons minced garlic
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon Tabasco sauce
1 teaspoon cinnamon
1/2 teaspoon pepper
Put pork tenderloins into slow cooker. In a mixing bowl add the brown sugar, garlic, salt, cumin, chili powder, Tabasco sauce, cinnamon, and pepper. Add a tablespoon or so of olive oil to moisten it and make a thick paste. Pour 1/2 cup chicken broth or water in the bottom of the slow cooker to keep it moist while cooking. Completely cover the top of the pork with the spice paste. Cover and cook on low for 8-10 hours or high for 5-7 hours. Shred the pork, moisten with juices, and sprinkle with kosher salt. Serve with coconut rice.
Gather your ingredients. You'll need 2 pork tenderloins (the Costco packs contain two in them), brown sugar, minced garlic, salt, cumin, chili powder, Tabasco sauce, cinnamon, ground pepper and olive oil.
Put your tenderloins into the slow cooker.
Add 1/2 cup or so of chicken broth or water just to start it out with some moisture.
In a mixing bowl, combine the 1 cup brown sugar, 2 tablespoons minced garlic, 2 teaspoons salt, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 tablespoon Tabasco sauce, and 1 teaspoon cinnamon.
Grind about 1/2 teaspoon fresh pepper.
Pour on about a tablespoon of olive oil, just enough to moisten the mixture into a thick paste.
The paste will look like this. Yes, it will smell amazing, and you will especially notice the sweetness of the brown sugar and cinnamon together. DO NOT LICK SPOON. Haha.
Spread the spice paste carefully on top of the tenderloins....
until it is evenly distributed and fully covered.
Cook on low for 8-10 hours or high for 5-7 hours.
When finished cooking, remove from slow cooker to a large bowl.
Using two forks. shred the meat.
Strain the juices left in the slow cooker to get out the solids.
Moisten the pork with desired amount of juices to add moisture and flavor.
Sprinkle with kosher salt, and serve!
We love to eat this with coconut rice. To make this, simply replace half the water you use to cook your rice in with coconut milk. Easy, but so perfect with this pork!
Recipe Source: Shanna's recipe box