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This Slow Cooker Garlic & Brown Sugar Teriyaki Pork is tender and juicy and super flavorful. Enjoy it sliced as a roast or shredded in a rice bowl.
When it comes to needed easy weeknight meals in my arsenal, my Slow Cooker is at the top of my list of favorite kitchen equipment. I use it several times a week all throughout the year from All-Purpose Shredded Chicken to fabulous Mexican Beans. It definitely makes my nights so much easier!
We are getting ready to move to a new home and I have been cleaning out my freezer. Apparently I have stock-piled all kinds of proteins to last us for the next ten years. Since I am not willing to “move” an entire freezer full of food, it became clear that I needed to use it up. That revelation became a challenge and I’m trying to come up with new and different ways to cook all this meat.
This Pork Loin was my first victim. It actually started as a variation of my Brown Sugar and Garlic Barbecue Chicken…until I realized I didn’t have an barbecue sauce. So I had to change my plan, and this Teriyaki Pork is what came about.
It’s got a great combination of sweet and salty, and it delicious as a roast with the teriyaki sauce, or shredded and served over rice with some steamed veggies.
Slow Cooker Garlic & Brown Sugar Teriyaki Pork Loin
Ingredients
- 3 pound pork loin
- 1/2 cup light brown sugar loosely packed
- 2 tablespoons minced garlic 5-6 cloves
- 1/2 cup bottled teriyaki sauce
- 1/2 teaspoon crushed red pepper flakes
Instructions
- In a small bowl, combine brown sugar, garlic, teriyaki sauce and crushed red pepper. Set aside.
- Rinse pork loin and pat dry.
- Heat a tablespoon of olive oil in a large skillet over medium high heat. Place the pork loin fat side down in the heated skillet and brown on all sides; about 6 minutes.
- Transfer pork to the slow cooker. Cut slits across the top of the pork, 1-2 inches apart and about 1-2 inches deep (not all the way through). Pour the marinade over the pork.
- Cook on low for 5-6 hours, or internal temp reaches 140 degrees. Transfer to a cutting board and rest for 10 minutes before slicing.
- Serve with the juices from the slow cooker, if desired.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of "Yellow Bliss Road" is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
For more Slow Cooker meals, try these:
Slow Cooker Creamy Taco Ranch Chicken
For all dinner recipes go HERE and for the Recipe Index go HERE.
