Crock Pot Boneless Pork and Rice
This hearty Crock Pot Boneless Pork and Rice meal is one of my family’s favorite dishes. The pork is super tender, juicy, seasoned perfectly and goes great over rice (or cauliflower rice if you’re eating low-carb), and it’s delicious served over mashed potatoes as well.
The cold weather makes me want to cook soups, stews and crock pot meals. It also makes me want to put my feet up, grab a good book, and literally do nothing but that never happens. Have I mentioned that during the winter months my crock pot is my best friend? It’s one small kitchen appliance I’ve never regretted buying and I’ve probably used it hundreds of different times. Actually, I have about 5 different sized crock pots to choose from because my family love crock pot meals.
Lately, I’ve been on a pork kick so this recipe is perfect. What I really like about cooking up this crock pot recipe is that it’s boneless. It’s super simple to prep, plop in the crock pot, and reap the rewards of getting to just serve it to my family and enjoy. And, if you do not have a pork loin, and have pork chops in your freezer, you can also use those and have pork chops and rice instead. Just prepare the pork chops the same way as the instructions state for the loin and leave them whole or cube them as well.
Why Do I Need To Fry Up The Pork Cubes Before Adding It To The Crock Pot?
If you are wondering why this recipe sears the pork first, the reason for doing this is because it seals in the delicious flavor. While it’s going to marinate for several hours in the crock pot, that sear is going to add a nice taste and it’s going to help keep its cubed shape.
What Else Can I Serve Pork With Besides Rice?
If you’re eating low carb, you can easily cook up some cauliflower rice or even some steamed veggies. The meat is the true star of the show. So whatever you compliment the pork with is going to taste great. Mashed potatoes are also recommended and here is my mashed potato recipe I know you are going to love.
How Do You Store This Leftover Boneless Pork Recipe?
If you’re lucky enough to have any leftovers, you just need to store it in a container with a lid and put it in the fridge. This will keep it tasting amazing and fresh for up to 3 days after it’s cooked. To reheat, just pop it in the microwave or put it back into the slow cooker on low.
What Is The Best Way To Freeze This Crock Pot Recipe?
If you have leftovers and know that you’re not going to be able to eat it anytime soon, just put it into the freezer for later. Simply add the pork cubes to a freezer-safe bag or container and write the date on the outside. That way you know when you added it to your freezer so you’ll know when it’s been in there too long before consumption (typically about 3-4 months).
Then to thaw, just remove from the freezer, let thaw and reheat. It’s also important to note that you don’t want to freeze anything but the meat. Don’t try to freeze any of the rice or veggies as those aren’t going to do well in the freezer. You can easily whip up those side dishes in no time at all if you’re wanting to serve it with the pork again once you defrost it.
Don’t miss out on this Crock Pot Boneless Pork and Rice recipe this winter. It makes a large portion and is hearty enough to keep everyone full and happy. This recipe is even great to use as an option for a large family gathering as well. Enjoy whipping up this simple recipe. It really is one of the tastiest crock pot recipes, ever!
Try This Delicious Boneless Pork and Rice Meal Today
Here are a few more delicious crock pot meals that can be found on the blog:
- Crock Pot Cheesy Chicken
- Slow Cooker Beef Shoulder Roast
- Crock Pot Country Style Pork Ribs
- And these delicious Crock Pot Spicy Beans, plus many more.
Crock Pot Boneless Pork and Rice
- 6-8 quart crock pot
- 3 lbs boneless pork loin, cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp garlic salt
- 2 tsp ground cumin
- 1 tsp oregano
- 1 tsp pepper
- 1 tsp Slap Ya Mama seasoning
- 1 packet onion soup mix, dry (I used Lipton's®)
- 15 oz can green enchilada sauce
- 10 oz can Rotel®
- 2 tbsp vegetable oil
- 2 cups cooked rice, I used white rice but you can use brown rice
- Spray crock pot with non stick spray.
- Add all spices to large resealable baggie, shake to mix then add cubed pork. Shake to coat.
- In a large frying pan, heat oil over medium heat, brown the pork and cook until all sides are brown.
- Add chopped onions and garlic to crock pot.
- Next add pork, onion soup packet, Rotel and enchilada sauce. Stir.
- Cover and cook on high for 6 hours or until pork is tender.
- Cook rice according to package directions and either add the rice to individual bowls or put the rice in the crock pot and mix everything together.
- Spoon pork onto rice and enjoy.
Here are a few pics that are the perfect size for pinning to Pinterest.
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