Try this Slow Cooked Pork Loin recipe.
- 1 tablespoon salt
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 pork loin (about 2-1/2 lbs.)
- 2 tablespoons lemon peel
- 1 tablespoon garlic powder (not salt)
- 1 tablespoon onion powder (not salt)
- 1 (or 2) tablespoon chili powder (i like a lot of chili fla
- 1/2 tablespoon black pepper
- 1/2 tablespon cayenne pepper
- 1/2 tablespoon white pepper
- Carbohydrate 61.9411150393495 g
- Cholesterol 0 mg
- Fat 0.980620001989522 g
- Fiber 4.67495015139147 g
- Protein 1.6084050031576 g
- Saturated Fat 0.175690000356447 g
- Serving Size 1 1 Recipe (77g)
- Sodium 20.0000000159368 mg
- Sugar 57.266164887958 g
- Trans Fat 0.106750000216579 g
- Calories 243 calories
Step-by-step
- Preheat oven to 250 degrees.
- In bowl, stir together all rub ingredients.
- Rub the pork loin all over generously with olive oil then rub the roast all over with the rub.
- Cover the roast with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours.
- Place roast in a foil-lined shallow roasting pan. Roast uncovered until the internal temperature is 150 degrees.
- ** The cooking time will vary depending on the size of your roast. I let my roast cook at 250 for about 3 hours and then another hour at 275.
Paprika carries the heaviest burden in this spice rub, providing both earthy depth and the visual foundation for the exterior bark during long roasting. When cooking lean cuts like a two-and-a-half-pound pork loin at a low temperature, managing moisture requires specific preparation and storage techniques.
- Coat the meat lightly with olive oil before applying the spice blend so the sugar and chili powders adhere evenly without clumping.
- Allow the seasoned roast to rest covered in the refrigerator for at least six hours to let the salt draw moisture inward and season the interior muscle fibers.
- Set the oven to 250 degrees Fahrenheit and cook the meat uncovered until an instant-read thermometer registers an internal temperature of 150 degrees.
- Shred any leftover chilled pork and toss it with fresh citrus juice or pan drippings before reheating it gently in a covered skillet at 300 degrees to prevent the lean protein from drying out.
- Store remaining cooked meat in an airtight container in the refrigerator for up to four days, or freeze portions for up to two months.
Transforming chilled remnants into new meals works best when the meat is sliced thin for sandwiches or folded into broth-based grain bowls. Preserving the moisture balance relies entirely on gentle reheating methods rather than high microwave wattage.
