Slow Cooker Peach Pork
Slow-cooker peach pork loin is the type of recipe that I can make a dozen times without getting tired of it. It’s just perfect, and it screams summer to me. Everyone in my family loves it, and my kids can’t get enough. Made with simple ingredients and requiring minimal effort, this sweet and savory meal can be prepared in just five minutes. After that, the slow cooker takes care of the rest of the work.
This recipe is the perfect example of how to create a luxurious, restaurant-quality meal at home with minimal effort and budget-friendly ingredients. This is my go-to summer meal when I don’t want to heat the house and I’m craving something special. Add the ingredients to the slow cooker in the morning and enjoy a melt-in-your-mouth dinner in the evening. The rich, sweet, and tangy sauce naturally thickens into a glossy glaze that is irresistible when spooned over coconut rice or creamy mashed potatoes for the ultimate comfort combination.
Table of contents
I intentionally do not sear the meat for this recipe, to keep it at a minimum effort and with only one bowl and slow cooker to clean. Once you try this recipe, you will be impressed that all you have to do is mix the rub, rub the meat, add it to the crockpot, and walk away. No stirring, no monitoring, and when you return hours later, a fancy and incredibly flavorful dinner is waiting for you. Bonus points for your kitchen smelling like a peach orchard.
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 require a lot of ingredients are fine, but on busy weekdays, it’s much nicer to be able to put them all together in the morning before leaving for the day. That is when only having a few steps makes it essential. It takes just five minutes to put everything into the slow cooker and get it started. Then, it takes care of itself.
- The pork rub 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 imparts an intensely flavorful taste to this pork loin while also tenderizing it. 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 that will feed the family or a dinner party for under $20. There is no need to spend over $50 on a prime piece of meat when it can be cooked in a slow cooker, as it cooks low and slow for juicy results, even with tough and fatty cuts. This recipe is perfect for that.
What you will need
- Pork loin – I chose a four-pound pork loin for this recipe. Avoid tenderloin because it is too lean and will end up dry.
- Canned peaches – I recommend Dole canned peaches in syrup. Drain them, but reserve the syrup; you will need some for this recipe.
- Tomato sauce – I always use San Marzano tomato sauce and recommend Cento; they are less acidic and have a beautiful, rich tomato flavor.
- Sweet and savory rub: I created this pork rub mixture to enhance the flavors of the pork and peaches, incorporating oil, freshly minced garlic, and a variety of spices like warm cinnamon, paprika, thyme, and salt. I also add a bit of brown sugar for a light, decadent caramel flavor that perfectly works in this sweet and savory dinner.
How to make
Rub the loin: First, I mix all the rub ingredients in a bowl and coat the pork loin with the mixture.
Mix and cook: Next, I pour the peach syrup and tomato sauce into the slow cooker and stir them thoroughly before adding the pork loin. Then, the peaches are placed on top, and the dish cooks for five hours on low. I also like to add a few fresh-sliced peaches on top.
Rest: Let the pork loin rest for 15 minutes before slicing and serving.
Expert tip
The correct way to cook pork in the slow cooker
One thing to note about cooking in a slow cooker is that if the meat is cooked for too long, it can become dry and mushy. That is why timing is the most important aspect of cooking. 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 the temperature reaches 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 become mushy because the lid traps the moisture, and there is no escape route for it. And if there is not enough, it may turn out dry. Either way, it is not pleasant. The best approach is to follow the recipe as closely as possible and closely monitor the temperature.
More tips to consider
- For shredded pulled pork sandwiches, cook the pork on low for six to seven hours.
- To prevent overcooking the pork, ensure you select the proper cut of meat. I used a four-pound pork loin, and it was perfectly delicious.
- Also, be sure to let the pork loin rest for at least 15 minutes, allowing the juices to redistribute throughout the meat.
- It is safe to eat if the pork is still pink, but the internal temperature is 145 degrees F.
Recipe variations and add-ins:
- Other cuts of pork: I have tried this recipe with various cuts of pork, such as pork chops, pork steaks, or even a pork tenderloin, but the cooking time will need to be adjusted accordingly. 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 approximately four hours on low heat, 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.
- Spicy: 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 prepare them in just 15 minutes with a few simple ingredients.
- No peaches: If peaches are unavailable, some substitutions I have tried and love include apricots, nectarines, and even plums.
Serving suggestions:
This juicy dish needs some bread to soak up the sauce. I usually have a basket of French bread on the table for everyone to share. These creamy scalloped potatoes are the perfect accompaniment to this easy dish. 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 a peach smoothie.
A simple garden salad will also go great with this meal. Just toss together some greens, veggies, and dressing. I also like to make this strawberry arugula salad to go with the sweet and savory dinner. For dessert, I enjoy serving this light and creamy peach cheesecake salad made with fresh peaches or my favorite peaches and cream ice cream.
How to store:
- Refrigerate: This pork dinner can be stored in the refrigerator for up to 4 days in an airtight container.
- Freezing: To freeze, wrap the item in plastic or foil and place it in a freezer bag or a 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°F for 15 minutes. Place it in a microwave-safe dish with some of the sauce, then cover it loosely with a paper towel. You can also reheat it in the microwave for up to 90 seconds.
Frequently asked questions
Overcooking is the most common reason for tough pork loin because it causes the muscle fibers to tighten and squeeze out the juices, resulting in tough and dry meat. I check the internal temperature with an instant-read thermometer an hour before it is due to be finished.
Then, remove it when it reaches 135°F, as it will continue to cook as it rests. Cooking it to 145 degrees F, as suggested, will result in a temperature of 155 degrees F or higher by the time it is ready to be eaten. By then, it will be like leather.
First, ensure the cut of meat used has a generous amount of fat, such as the loin or shoulder. Additionally, it should be cooked at a low heat, making it perfect for a slow cooker. Cooking it on low is even better. Additionally, be sure to use a meat thermometer to check for doneness while it is cooking. As previously mentioned, remove the meat when it gets to 135 degrees F, so it does not overcook.
Letting the meat rest after it is done cooking allows the muscle fibers to relax. While the meat cooks, the muscles contract, causing the juices to move toward the edges. As they relax, the juice redistributes back into the deeper areas of the meat, where it belongs, making it moist and tender. Otherwise, when it is sliced, the juice will leak out. It also helps even out the temperature distribution, allowing the meat to reach the desired temperature.
Even after it reaches the fully cooked temperature of 145 degrees F, pork can still be pink due to a type of myoglobin called deoxymyoglobin. It contains reduced iron with a purplish-red color that retains a pink hue even after cooking. 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.
More delicious pork recipes:
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Slow Cooker Peach Pork
Ingredients
- 4 pound pork loin not tenderloin*
- 1 can 15 ounces peaches drained (reserve the syrup)
- 1 cup tomato sauce
- 4 fresh rosemary sprigs optional
Pork Rub Mixture:
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon paprika
- 1/2 teaspoon ground thyme
- 1/3 cup brown sugar
- 1/3 cup canola oil
Instructions
- Combine all the pork rub ingredients in a bowl and mix until well combined.
- Using your hands, coat the pork loin with the rub mixture.
- Add the tomato sauce and reserved syrup to the slow cooker, stirring to combine.
- Add the pork loin to the slow cooker. Add the peaches, and top the pork with a few slices of peach and rosemary sprigs.
- Cook on low for 5 to 6 hours.
- You can also cook the pork on low for 8 hours if you want to shred it and make peach-pulled pork. Shred it and mix it with the sauce.
- Carve the pork into slices (or shred it and mix it with the sauce), and serve with the slow-cooked peaches.
Video
Notes
The correct way to cook pork in the slow cooker
One thing to note about cooking in a slow cooker is that if the meat is cooked for too long, it can become dry and mushy. That is why timing is the most important aspect of cooking. 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 the temperature reaches 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 become mushy because the lid traps the moisture, and there is no escape route for it. And if there is not enough, it may turn out dry. Either way, it is not pleasant. The best approach is to follow the recipe as closely as possible and closely monitor the temperature.More tips to consider
- For shredded pulled pork sandwiches, cook the pork on low for six to seven hours.
- To prevent overcooking the pork, ensure you select the proper cut of meat. I used a four-pound pork loin, and it was perfectly delicious.
- Also, be sure to let the pork loin rest for at least 15 minutes, allowing the juices to redistribute throughout the meat.
- It is safe to eat if the pork is still pink, but the internal temperature is 145 degrees F.