Arrange onion slices in the bottom of a slow cooker; top with pork tenderloin. Sprinkle garlic evenly over onion and pork. Pour orange juice, vinegar, and lemon juice over pork. Sprinkle cumin, grill seasoning, salt, red pepper, bay leaves, and lemon zest over pork.
Cover and cook on Low until pork is very tender, 6 to 7 hours. To serve, slice tenderloin into 1 1/2-inch slices, arrange on a platter, and drizzle juices over top.
Combine the pork tenderloin, beer, vinegar, potatoes, carrots, mushrooms, garlic, onion, salt, peppercorns, and sage in a slow cooker. Cover and cook on low for 4 hours.
esealable plastic bag. Add the pork tenderloin to the bag and manipulate
cup water in slow cooker; place tenderloin in slow cooker and cook on low
Place whole pork tenderloin into a slow cooker. Arrange potatoes around the pork; pour the sauerkraut and juice over the pork and potatoes. Add butter cubes, salt, and black pepper. Cook on Low until pork is tender, 8 to 10 hours. Add more water after 8 hours if mixture seems dry.
Put pork tenderloin into slow cooker. Pour picante sauce over the pork; add green chiles, chipotle peppers in adobo sauce, and lime juice.
Cover and cook on High until the pork is tender enough to be shredded easily with 2 forks, about 5 hours. Remove pork to a cutting board, shred, and return to sauce. Continue cooking on Low another 3 to 4 hours.
Place meat in the slow cooker.
Combine all remaining ingredients and pour over the pork.
Cook on high 4-5 hours, or all day on low.
In large skillet, heat oil over medium-high heat.
Add onion and cook until softened, about 6 minutes.
Stir in chili powder, cumin, and garlic; cook 1 minute more.
Transfer to slow cooker and add pork, tomatoes, chilies, broth, and tortilla chips.
Cover and cook 4 hours on high.
Stir in corn.
Ladle into serving bowls and garnish with cilantro.
Place tenderloin in crock pot.
Combine remaining ingredients and pour over tenderloin.
Cook on low for 6 hours.
Line your slow cooker with a Reynolds(R) Slow Cooker Liner. Place the pork, soda, garlic
he roast.
Cook the pork roast for 6 hours on
Place the pork tenderloin in a slow cooker; pour the root beer over
Place pork in medium bowl. Sprinkle with 2 tablespoons of the Seasoning Mix; toss to coat. Set aside.
Mix brown sugar, vinegar, pickles and remaining Seasoning Mix in slow cooker. Add seasoned pork into slow cooker.
Cook 3 1/2 to 4 hours on HIGH or until pork is tender. Remove pork from slow cooker.
Shred pork, using two forks. Return pork to slow cooker. Add cheese; cover and let stand 10 minutes or until cheese is melted. Stir well. Sprinkle with green onions. Top with coleslaw, if desired.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Grill pork tenderloin until seared on each side, 2 to 3 minutes per side. Transfer tenderloin to a slow cooker; add potatoes, green beans, and water.
Cook tenderloin in slow cooker set to Low until pork is slightly pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Season with salt and ground black pepper to taste.
Combine the brown sugar, herbes de Provence, coriander, salt and pepper in a small bowl.
Rub this mixture evenly onto the tenderloins and place into a slow cooker.
Set on low and cook for 4-6 hours or until internal temperature of 145 degrees F is reached.
Removed from slow cooker and let rest 10 minutes before slicing.
Also removed juices from slow cooker and let cool slightly, they will thicken up like a syrup.
Slice tenderloin and drizzle with thicken juices.
Place pork tenderloin in a slow cooker with sliced onions. Pour water, wine, and soy sauce over top, turning pork to coat. Spread garlic over the pork, leaving as much on top of roast as possible. Sprinkle with pepper. Cover and cook on Low setting, until pork is slightly pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Serve with cooking liquid on the side as au jus.
Trim fat from tenderloin; cut pork into chunks. Place onions then pork in a
Heat oil and sear pork tenderloin on all sides.
Place in slow Cooker.
Stir together, Maple syrup, soya sauce, mustard, Harissa, chicken broth, salt and pepper. Set aside.
Saute shallots, garlic and mushrooms a few minutes.
Deglaze pan with maple syrup mixture.
Pour in Slow Cooker and cook for 7 hours on Low.
Add potatoes last hour.
1. Place potatoes in slow cooker.
2. In a small bowl combine fennel seeds, oregano, paprika, garlic powder, salt and pepper. Mix well.
3. Rub mixture onto pork tenderloin. Tenderloin might have to be cut in half in order to fit into the slow cooker. (The rub can be applied to the tenderloin the night before and refrigerated to save time and add extra flavor.).
4. Place tenderloin on potatoes.
5. Pour broth over pork and potatoes.
6. Cover; cook on low setting for 8-9 hours.
Season the pork tenderloin on all sides with salt,