Pork loin in Crockpot with vermouth, cinnamon, plums and dried figs: a different pulled pork and very Moorish
This is one of my favorite dishes in the slow cooker and I got it by mixing some recipes here and there. It sets up in two minutes, and then you need your cooking hours, of course. It is a recipe that mixes the style of American pulled pork with Moorish cuisine for its nuts and spices. It's kind of sweet of course. You can always improve with your personal touch if you have a Moroccan specialty that you like and one of your favorite species.
- Pork loin 800 g
- Red vermouth
- Medium Onion
- Prunes 7
- Dried figs 6
- Sultanas raisins 30
- Allspice 5 or 6 grains
- Tablespoon ground cinnamon 1
How to make pork loin in crockpot with vermouth and nutsDifficulty: medium
- Total time 10 h 4 m
- Elaboration 4 m
- Cooking 10 h
Put a half julienned onion in the bottom of the Crockpot. On top you put the loin cut into large cubes (about 8 or 10 cubes) and cover up to just over half with the red vermouth.
Instead of loin you can use other pieces that you like in the pulled pork version: loin leg or head, which are even juicier. As they have a lot of liquor, the loin comes out great in this version. You can also change the red vermouth for Pedro Ximénez and it is delicious.
Add a tablespoon of cinnamon powder, prunes (6 or 7), dried figs (5 or 6) and raisins to taste. Also about 5 or 6 grains of allspice or 2 or 3 cloves if you don't have allspice. Everything is stirred well and left for 10 hours at low temperature. When it is ready it is opened and it is crumbled so that it takes well the juices that have come out of the cooking and the liquor. So we managed to make that pulled pork style we are looking for.