Slow Cooker Peach Pork

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In my opinion, Slow-Cooker Peach Pork is one of the best ways to enjoy a sweet and savory summer meal that is budget-friendly and easy to make. The pork melts in your mouth and is bursting with flavor; this is my go-to recipe for an easy yet sophisticated summer meal.

This is one of the easiest recipes I have ever written, and I am so proud of it. The sweet and smooth peaches mixed with the tangy tomato sauce give this juicy pork an incredible flavor on top of the zesty rub mixture. It is so succulent, with a rich taste that has a Southern style. It makes a wonderful summer dish but can also be made easily in the winter since I use canned peaches.

Why you will love this recipe
What you’ll need to make slow cooker peach pork
How to make slow cooker peach pork
Expert tip
Recipe variations and add-ins:
Serving suggestions:
Frequently asked questions
How to store:
More delicious pork recipes
Recipe tips:

Slow Cooker Peach Pork is a great and delicious meal I like preparing for family, especially on busy weeknights. I love a good slow cooker meal, and I am a huge fan of developing recipes that combine sweet and savory flavors.

This recipe is the perfect summer meal for me, as I would rather add all the ingredients to the slow cooker and let it work its magic, than stay next to the stove on a beautiful day. With just a few simple ingredients I have a meal that is full of flavor, the pork is so tender, it melts in your mouth.

I usually serve it on sliders, just like pulled pork, with a fresh salad on the side or with coleslaw. Also, sometimes I shred it and serve it over mashed potatoes. No matter how you choose to serve it, you will love this amazing recipe!

I like making this recipe using pork loin, its very budget-friendly and it gets so tender and juicy. I also like using canned peaches, again, they are very budget-friendly and also so pretty, sliced into perfect pieces.

This is the type of recipe that I can make a dozen times and not get bored. It’s just perfect and it screams summer to me. Everyone in my family loves it and my kids just can’t have enough of it.

Why you will love this recipe

It only has a few ingredients: To make this outstanding recipe, I made it easy with just three ingredients and some seasonings. Recipes that have a lot of ingredients are fine but on busy weekdays, it is so much nicer to be able to put it all together in the morning before leaving for the day. That is when only having a few steps makes it important. In fact, it is so simple to do, it takes just five minutes to put it all into the slow cooker and get it started. Then, it takes care of itself.
The pork rub really makes the difference: Rather than having to marinate the meat overnight or soaking it before putting it into the slow cooker, I suggest rubbing it with my simple pork rub , it gives this pork loin an intensely flavorful taste and tenderizes it at the same time. Then, it goes into the slow cooker and soaks all day in the luscious peachy sauce. By the time it comes out, it is melt-in-your-mouth tender.
An affordable meal to feed the family: This is a decadent dish to feed the family or a dinner party that will not cost more than $20. There is no need to go out and spend over $50 on a prime piece of meat that is going into a slow cooker because it cooks low and slow for juicy results on tough fatty cuts. This recipe is perfect for that.

pork loin the the slow cooker topped with peach slices

What you’ll need to make slow cooker peach pork

Special items

Slow cooker – I use a six-quart slow cooker.
Bowls
Cooking utensils

Ingredients:

Pork loin – I chose a four-pound pork loin for this recipe. Do not get a tenderloin because they are too lean and will end up dried out.
Canned peaches – I recommend Dole canned peaches in syrup. Drain them but keep the syrup.
Tomato sauce – I always use San Marzano tomato sauce and recommend Cento.

For the pork rub:

I made this pork rub mixture to enhance the pork flavors and peaches with freshly minced garlic and a variety of spices. Mixed with the tomato sauce and marinated all day in the pot, the meat falls apart.

Garlic – This is the most important flavor in my spice rub as it brings a boldness as well as a sweetness to the meat that cannot be found in any other spice.
Cinnamon – For a sweet and citrusy hint with a bit of a kick.
Paprika – Sometimes I use smoked paprika but most of the time sweet paprika is what works best with this dish.
Thyme – For an earthy and slightly minty kick to add some depth.
Brown sugar – Gives the meat extra sweet and rich flavors.
Canola oil – Helps everything stick to the meat.
Salt
Pepper

How to make slow cooker peach pork

Rub the loin: First, I mix all of the rub ingredients in a bowl and coat the pork loin with it.
Mix and cook: Next, I pour the peach syrup and tomato sauce into the slow cooker and stir it thoroughly before adding the pork loin.
Cook: Then the peaches go on top of that, and it cooks for five hours on low.

Expert tip

How to cook pork in the slow cooker

One thing about cooking in a slow cooker is that if the meat is cooked too long, it can turn dry and mushy. That is why the most important thing about cooking is the timing.

My most essential kitchen tools are my thermometers. For the slow cooker, I use the instant-read thermometer. About an hour before it is supposed to be done, I check the internal temperature. I like to remove it when it is 135 degrees F because the temperature will continue to rise as it rests.

However, another thing to watch is how much liquid is used. If there is too much liquid, it may end up mushy because the lid traps the moisture, and there is nowhere for it to go. And if there is not enough, it may turn out dry. Either way, it is not pleasant. The best thing to do is to follow the recipe as closely as possible and monitor the temperature.

shredded slow cooker peach pork with mashed potatoes

Recipe variations and add-ins:

Other cuts of pork: I have tired this recipe with other cuts of pork like pork chops, pork steaks, or even a pork tenderloin but the time will have to be adjusted. I would cook pork chops or steaks for about two to three hours on low depending on their thickness. A tenderloin should be cooked for about four hours on low depending on its size. Use a meat thermometer for the best results for all of these.
Different meat: Try this recipe with beef, turkey, or chicken. They all taste incredible with peaches.
Heat it up: Add some cayenne pepper and chopped jalapenos to make this a spicy peach pork dinner.
Mediterranean peach pork: Toss in some chickpeas, kalamata olives, grape tomatoes, spinach, and feta cheese for a Mediterranean flavor.
Grilled peaches: To make this dish even more flavorful, grill the peaches before using them. Use my easy grilled peaches recipe to make them in 15 minutes with just a few ingredients.
No peaches: If peaches are unavailable, some substitutions I have tried and love include apricots, nectarines, and even plums.

Serving suggestions:

Can’t decide what to serve as a beverage? I usually go with my peach sangria with cherries and strawberries or a peaches and cream martini made with Godiva white chocolate liqueur. The kids and non-drinkers will love some peach lemonade.
This juicy dish needs some kind of bread to soak up the sauce. I usually have a basket of French bread in the middle of the table for everyone to share.
For dessert, I like to serve ice cream. Any flavor will do but my favorite is peaches and cream ice cream made with fresh peaches and lime zest.
These creamy scalloped potatoes are the perfect side dish for this easy dish.
A simple garden salad will also go great with this meal. Just toss together some greens, veggies, and dressing.

Frequently asked questions

Why is my pork loin tough?

Overcooking is the most common reason for tough pork loin because it causes the muscle fibers to tighten and squeezes out the juices, which makes the meat tough and dry. I check the internal temperature with an instant-read thermometer an hour before it is due to be finished.
Then, remove it when it is 135 degrees F since it will continue to cook as it rests. Cooking it to 145 degrees F as suggested, will make it 155 degrees F or higher by the time it is ready to be eaten. By then, it will be like leather.

How do I keep pork from overcooking in the slow cooker?

First, make sure the cut of meat used has a nice amount of fat, such as the loin or shoulder. Also, it should be cooked at a low heat so making it in the slow cooker is perfect but cooking it on low is even better. In addition, be sure to use a meat thermometer to check for doneness while it is in there. As previously mentioned, remove the meat when it gets to 135 degrees F, so it does not overcook.

Why do I need to let the meat rest?

Letting the meat rest after it is done cooking allows the muscle fibers to relax. While the meat cooks, the muscles contract and move the juices toward the edges. As they relax, the juice moves back into the deeper areas of the meat where it belongs, so it is moist and tender. Otherwise, when it is sliced, the juice will leak out. It also helps even out the temperature distribution so the meat reaches the temperature it should be.

Why is my pork still pink?

Even after it reaches the fully cooked temperature of 145 degrees F, pork can still be pink due to a type of myoglobin called deoxmyoglobin. It has reduced iron with a purplish-red color that still retains a pink color even after it is cooked. It still needs to be fully cooked though. It is just a result of the color of the blood. As long as the temperature is 145 degrees F when it is ready to be eaten, the meat is fully cooked.

How to store:

Refrigerate: This pork dinner can be refrigerated for up to four days in an airtight container.
Freezing: To freeze, wrap it in plastic or foil and put it in a freezer bag or freezer-safe container. It will stay fresh for up to four months.
Defrost: Thaw overnight in the refrigerator for the best flavor.
Reheating: Reheat in a covered container in the oven at 375 degrees F for 15 minutes. Put it in a microwave-safe dish with some of the sauce and cover it loosely with a paper towel. You can also reheat it in the microwave for up to 90 seconds.

More delicious pork recipes

Recipe tips:

For shredded pulled pork sandwiches, cook the pork on low for six to seven hours.
Overcooking is the most common cause of tough, dry pork loin. Use an instant-read thermometer to keep an eye on the temperature.
To keep from overcooking the pork, be sure to get the right cut of meat. I used a four-pound pork loin, and it was perfectly delicious.
In addition, it should be cooked on low heat and checked about an hour before it is supposed to be done.
Also, be sure to let the pork loin rest for at least 15 minutes to allow the juices to return to the meat.
It is safe to eat if the pork is still pink but the internal temperature is 145 degrees F.