Prep 30 mins
Cook 4 hrs
America's Test Kitchen
- 1 (4 1/2-5 lb) boneless pork loin roast, trimmed and tied at 1-inch intervals
- 2 tablespoons vegetable oil
- 1 onion, minced
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄8 teaspoon cayenne pepper
- 1 cup maple syrup
- 1⁄2 cup low sodium chicken broth
- Dry pork with paper towels and season with salt and pepper.
- Heat 1 tablespoon oil in 12-inch skillet over med-high heat until just smoking.
- Brown pork well on all sides, 7-10 minutes; transfer to slow cooker.
- Heat the remaining tablespoon oil over med-high heat until shimmering.
- Add onion, cinnamon, cloves, and cayenne and cook until the onion is softened and lightly browned, 8-10 minutes.
- Stir in maple syrup and broth, scraping up any browned bits; transfer to slow cooker.
- Cover and cook until pork is tender and registers 140° to 145° on instant read thermometer, about 4 hours on LOW.
- Transfer pork to cutting board, tent loosely with foil, and let rest for 10 minutes.
- Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
- Transfer braising liquid to saucepan and simmer until reduced to 1 1/4 cups, about 15 minutes.
- Season with salt and pepper to taste.
- Remove twine from pork, slice into 1/2-inch slices, and arrange on serving platter.
- Spoon 1 cup sauce over meat and serve with remaining sauce.