I’ve got a simple one today. About 10 minutes of time and a handful of ingredients is all we need to get us to this tender and juicy Easy Slow Cooker Pork Roast With Hoisin-Blackberry Sauce. We are going to let our slow cookers do ALL the heavy lifting while we sit back and have a drink. Dinner is basically going to make itself tonight!
The sauce for this pork roast has only has three measly ingredients: blackberry preserves, hoisin sauce and balsamic vinegar. But the flavor is incredibly complex due to the fact that the hoisin sauce is actually a wonderful mix of salty, sweet and spicy tastes. The pork roast gets bathed in the sauce and cooked low and slow until the meat is basically falling apart. Someone wipe the drool off my face…
I like to serve this over rice with a side of broccoli or snow peas. But it’s also great for making pulled pork sandwiches or Asian style tacos. Kind of a choose your own adventure thing. However you serve it, just make sure you have some napkins nearby. I think you might need a few!
Cheers,
Liz
Ingredients
- 2 lbs boneless pork loin roast
- 1 tablespoon extra-virgin olive oil
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup blackberry preserves
- 1/2 cup hoisin sauce
- 2 tablespoons balsamic vinegar
- 3 scallions, white and light green parts thinly sliced
Instructions
- Rub the pork roast with olive oil and place it in the insert of your slow cooker. Season the top of the roast with salt and pepper.
- In a small bowl combine the blackberry preserves, hoisin sauce and balsamic vinegar. Pour about two-thirds of the sauce over the pork roast, reserving the remaining one-third (cover and refrigerator it until later). Place the lid on your slow cooker. Cook the pork roast on high for about 4-5 hours or low for about 7-8 hours. The pork roast is done when the meat is extremely tender and falls apart easily.
- When the pork roast is done, shred the meat into pieces (I do this right in the insert of my slow cooker) and then allow the meat to rest in the accumulated juices from the slow cooker for about 10 minutes. This gives it time to soak up some of the juices. Transfer to a serving plate and top with the sliced scallions. Pass with the reserved sauce.
- Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
In. the. crockpot. I can’t believe we had everything in the fridge waiting for us! We are getting walloped with a snowstorm- I will be looking forward to this all day long. Yay!
That’s awesome that you all ready had all the ingredients. This meal is perfect for a snow day! Enjoy!
Love this! I don’t have all the ingredients on hand … but I will surely plan to 🙂
That sounds like a good plan, Jennifer!
Just served this for dinner and am having a tough time keeping kids away from finishing since hubby isn’t home yet. Delicious is an understatement. Served over egg noodles and kids wolfed it down. Next time…more pork!!!! Thanks
That’s so awesome to hear, Mary! Thanks for sharing that with me. You just made my night!
This inspired me to do prune stuffed pork filet with a blackberry hoisin coulis. Thanks, it went down really well. The hoisin sauce is a great way to get star anise flavouring into a dish.
That’s awesome. And sounds insanely good! 🙂
What would you serve this with?
I like it over rice or mashed potatoes. Or in tacos. Or just as is!
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I have all the stuff in the fridge to make this tomorrow!
Yay yay! I love how easy this recipe is!
Loved it. Pulled the pork and broiled it for just a minute to get some crispy bits. Hit it with some sesame seeds and a little frizzle of dark sesame oil. served it with bok choy and sticky rice. Will make again and again. Thanks!
That’s so great to hear, Robert! And the sesame oil is a great addition!
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Hi! I am planning to make this fabulous recipe tonight, but I have a little box of blackberries I’m looking to use up. Do you think I could just plop them whole in the slow cooker right off the bat? Or halfway through the cooking process? What’s your thought?
Hi Charlotte! If you want them to maintain some structure, I would add them in closer to the end of the cooking time. But if you don’t care if they get completely softened and broken down, then you could put them in at the beginning.
Thanks so much for the tip! I’ll add them 2/3 the way through. Very excited to see how recipe pans out.
In other news, the page malfunctioned and I submitted a similar question again – thought it didn’t go through the first time, sorry to clutter up the page!
No problem (I just deleted the duplicate comment!). I hope it turns out!
Do you have any guidance on how to do this in an Instant Pot? I made this a year or two ago when I borrowed a slow cooker but I just got an IP and have no idea how to convert recipes… I remember this being DELICIOUS and would love to be able to make it again!
Hi there! Unfortunately I don’t own an Instant Pot (I know, right?!?!) so I can’t give you any advice. Sorry!
This is such a simple to cook meal and the best Pork Tenderloin we have ever had. I added some fresh blackberries as garnish.
Wonderful, Linda!