Start by cleaning your pork loin. Use running water or create a vinegar or lemon water bath to rinse out the meat. Pat dry your pork loin with paper towels. In a small bowl, combine olive oil, balsamic vinegar, dijon mustard, garlic, paprika, Noubess BBQ Seasoning, and Noubess Hot and Spicy Mango Sauce.
Using a pastry brush, brush the prepared balsamic mixture all over the pork loin.
Add the chicken broth to the insert of your slow cooker then place the pork loin, fat side up, in the slow cooker and set aside. Cover and cook on LOW for 4 to 5 hours, or on HIGH for 3 hours.
Carefully remove the pork loin from the slow cooker and transfer to a serving platter or cutting board. Cover the pork loin with foil and let it rest for 10 to 15 minutes before slicing or serving.
If the pork loin is too large or too long for your crockpot, cut it in half.
You may find a lot of fat on the meat. Do not remove it all as the meat needs it for moisture and flavor.
Pork is done when it reaches an internal temperature of 145F. Insert an Instant Read Thermometer into the thickest part of your loin and wait for the result. Another indication that your pork loin is done is when sliced, the meat falls apart. Or when you poke a hole with a knife or fork and the juices run clear.
Do not overcook the Pork loin as it will become dry and tough.
Rest the meat for at least 10 minutes before slicing.
No need to pan-sear the meat before adding it to your crockpot.
This recipe is perfect for leftovers.
Store it in an airtight container and refrigerate for not more than 4 days.
Freezing is ideal for more leftovers. This dish will stay good for up to 3 months in an airtight container. Defrosting is easy! Let it defrost in the fridge and reheat slowly on the stovetop or the oven. (not the microwave because it will start drying out the meat.)