Rachel eats

Garlic and Herb Slow Cooker Pork

Who knew cooking in a Crock-pot was so simple??!

I should have bought one for college!

Growing up at home, my mom often used a Crock-pot to make our dinner. I remember her watching her adding all the vegetables, seasonings, liquid, and meat all into one pot in the morning while I got ready for school, and then when it came time for dinner all she had to do was cook some rice or pasta.

Now that I’m home, I have been helping my mom prepare food for dinner. As these days we are either out and about, or around the house doing things, using a Crock-pot is great! Because the Crock-pot has a keep warm setting, even if we eat dinner at different times, the food will stay hot.

Garlic and Herb Pork Loin (Crock-pot) adapted from Mel’s Kitchen

3 lbs. boneless pork loin
1 teaspoon poultry seasoning
1/2 teaspoon herbs (any that you have on hand, fresh or dried)
1/2 teaspoon salt
1/2 teaspoon black pepper
5 cloves garlic, minced
1/2 cup water

  • combine poultry seasoning, salt, pepper, and garlic into a bowl, then rub all over the pork loin
  • place in Crock-pot and add the 1/2 cup water
  • cover and cook on low for 6 hours
  • after 6 hours, shred meat and eat







When the pork was almost done, I started cooking a pot of rice and spinach. An easy dinner to prepare especially since the winter Olympics are on and everyone would rather watch the games instead of being stuck in the kitchen cooking dinner. Once the pork was done, I got two forks and shredded the meat, because it’s been cooking for so long, the pork just falls apart and is super tender! The original recipe has a sweet balsamic glaze to put on top, but my Dad isn’t too fond of the flavor of balsamic vinegar, which is why I increased the garlic and added the herbs. After everyone ate, there was only a little leftover, which my little sister happily used the next day to make nachos!

I didn’t have a Crock-pot when I was in college, but it would have definitely made life a little easier. I could have prepared the food in the morning and let it sit and cook while I was away in class, then when I come home from school all I would have to do is cook rice and some vegetables. What usually happened is that I would come home at 6 pm from classes and then be cooking something until 7 or 8 pm depending on if I remembered to defrost my meat in the morning and would quickly eat so that I could shower and do homework.

If you are in college now or don’t own a type of slow cooker, I highly recommend it! There are so many things that can be cooked inside it, which frees up time to do other things!

Every day, Lai day! Happy eating! ♥


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