Slow cooker barbecued pork loin

Recipe developed by Emily Richards, PH Ec

© Heart and Stroke Foundation 2011

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Heart and Stroke Foundation


1 small onion, finely chopped

125 mL (1/2 cup) chopped pitted medjool dates

375 mL (1 1/2 cups) strained tomato puree (passata)

45 mL (3 tbsp) cider vinegar

10 mL (2 tsp) Worcestershire sauce

2 mL (1/2 tsp) hot pepper sauce

5 mL (1 tsp) each dried thyme leaves and chili powder

5 mL (1 tsp) canola oil

1 boneless pork loin roast, about 750 g/1.5 lb

Broccoli slaw:

1 bag (340 g) broccoli slaw25 mL (2 tbsp) light mayonnaise25 mL (2 tbsp) plain 0% Greek yogurt45 mL (3 tbsp) cider vinegar2 mL (1/2 tsp) celery seedsPinch freshly ground pepper

Slow cooker barbecued pork loin

Cook this loin for dinner and enjoy some leftovers for lunch or cook the whole thing and have it ready for lunch to pack for the family. Using dates helps sweeten the sauce but the vinegar helps keep the tang of a tasty barbecue sauce.

Preparation time: 20 minutes

Cooking time: 6-10 hours in crockpot

Serves: 6

Nutritional Information

Calories: 279

Protein: 27 g

Total fat: 11g

Saturated fat: 3 g

Cholesterol: 69 mg

Carbohydrate: 20 g

Fibre: 4 g

Sugar: 14 g

Sodium: 206 mg

Potassium: 813 mg


In blender, combine onion, dates, puree, vinegar, Worcestershire and hot pepper sauces. Blend until smooth. Pour into slow cooker.

Rub pork loin with thyme and chili powder. In large nonstick skillet, heat oil over medium high heat and brown pork loin on all sides. Add to slow cooker; turn to coat. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours.

Broccoli slaw: In large bowl, whisk together mayonnaise, yogurt, vinegar and celery seeds. Add broccoli slaw and stir to coat. Cover and refrigerate until ready to use.

Remove pork loin and set on cutting board. Slice into 1 cm (1/2 inch) thick slices and serve with broccoli slaw and spoon sauce over top.

Pork loin sandwiches: Place pork loin into whole grain buns, spoon with sauce and top with broccoli slaw if desired to enjoy.

Pulled Pork Sandwiches: Pull pork loin apart with 2 forks and return meat to sauce and stir to coat. Place on whole grain buns and top with broccoli slaw if desired.

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.
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