Slow Cooker Bacon Onion Pork Loin Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality chicken broth, preferably low-sodium so you can control the saltiness. If you find the gravy too thin at the end, you can transfer the liquid to a saucepan and simmer it for a few minutes to reduce and thicken.

You can also mash some of the onions into the liquid to create a thicker sauce. If you prefer a sweeter note, add a teaspoon of brown sugar along with the garlic powder.

This recipe is incredibly versatile. The shredded pork can be used in tacos, sandwiches, or over rice. To make a quick gravy, after removing the pork, whisk a tablespoon of cornstarch into the liquid and simmer until thickened.

For a crispy finish, spread the shredded pork on a baking sheet and broil for a few minutes until the edges are charred. The leftovers are just as good the next day.

Variations

• Add Mushrooms: Add 8 oz sliced mushrooms along with the onions. They will cook down and add an earthy, savory depth to the gravy.
• Spicy Kick: Add 1/2 teaspoon of smoked paprika and a pinch of cayenne pepper with the garlic powder for a smoky, slightly spicy flavor.
• Herb Infusion: Add 2 sprigs of fresh thyme or rosemary to the slow cooker with the broth. Remove them before shredding the pork.
• Apple and Onion: Replace half the onion with a sliced apple. The fruit adds a subtle sweetness that pairs beautifully with pork.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Keep the pork submerged in its juices to prevent drying out.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a covered pot over low heat, stirring occasionally, until hot. Add a splash of broth or water if the mixture seems dry.

Store leftover pork in an airtight container in the refrigerator for up to 4 days. Keep the pork in its cooking liquid to stay moist. Reheat gently in the microwave or on the stovetop, adding a splash of broth or water if needed.

This dish can be made a day ahead and refrigerated. The flavors meld and deepen overnight. Reheat in a covered pot over low heat, stirring occasionally, until warmed through. The pork can also be frozen for up to 3 months.

Serving ideas

Serve the shredded pork with a generous spoonful of the onions and bacon from the pot. It's delicious over mashed potatoes, egg noodles, or creamy polenta.

A side of steamed green beans or a crisp green salad balances the richness. Crusty bread is perfect for sopping up the gravy.

For a casual meal, pile the pork onto soft rolls with a little coleslaw for a pulled pork sandwich.

Or serve it alongside roasted vegetables and a simple grain like rice or quinoa. The leftovers are also great in quesadillas, over baked potatoes, or stirred into mac and cheese.

Frequently asked questions

Recipe card

Slow Cooker Bacon Onion Pork Loin

Prep 10 minCook 8 hRest 10 minTotal 8 h 20 minServes 6

Ingredients

• 2 lb boneless pork loin roast
• 6 slices bacon, cooked and chopped
• 1 large onion, sliced into half-moons
• 1 tsp garlic powder
• 1 cup chicken broth

Instructions

1. Place the pork loin roast in the slow cooker insert. Scatter the chopped cooked bacon over the top of the roast. Arrange the sliced onion half-moons around and over the pork, tucking some between the meat and the sides of the slow cooker.
2. Sprinkle the garlic powder evenly over the pork, bacon, and onions. Use your fingers or a small spoon to distribute it well, making sure the seasoning reaches the sides of the roast.
3. Pour the chicken broth gently into the slow cooker, being careful not to wash the seasonings off the meat. The broth should come about halfway up the sides of the pork, but not cover it completely.
4. Cover the slow cooker and cook on low for 8 hours, or on high for 4 hours, until the pork is fork-tender and easily pulls apart. The internal temperature of the pork should reach at least 145°F (63°C) for safe eating, but for shredding it will be much higher. Let it rest for 3 minutes before slicing.
5. Once the pork is cooked, remove the slow cooker insert from the base and let the pork rest in the liquid for at least 3 minutes. This allows the juices to redistribute and makes the meat easier to handle.
6. Using two forks, shred the pork into bite-sized pieces directly in the slow cooker or on a cutting board. Stir the shredded pork into the onions, bacon, and cooking liquid to coat everything in the savory gravy. Serve hot.

Contains: milk, gluten

Estimated nutrition per serving

Calories

380

Protein

36 g

Carbohydrates

8 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.