Slow-Cooker Sweet Island Pork

Okay, this is the most ridiculous amazing recipe of all time. I’ve had SO many requests for this one so here it is. First and foremost I would like to give credit to Meaningful Eats, which is a gluten free recipe blog, this woman deserves some sort of Nobel Peace Prize or something because this will just blow your mind. It is so sweet, so flavorful, SO juicy… oh my god… this is my husbands favorite meal of all time and its still equally as awesome as a sandwich the next day. I use Hawaiian bread for him. 😉 I also STRONGLY suggest fresh mango as a side in addition to coconut rice. You will die immediately from not being able to handle how delicious this is. Scouts honor.
2 pounds of pork tenderloin
2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 tablespoons olive oil
1/2 cup water
1 cup brown sugar, not packed – just a loose 1 cup (or coconut palm sugar)
2 tablespoons chopped garlic
Variation:  add 1 tablespoon Tabasco sauce if that’s you’re thing
1. Mix the salt, pepper, cumin, chili powder, and cinnamon together in a small bowl. Coat the pork tenderloin in the rub. Meanwhile heat the olive oil in a skillet over medium-high heat. Add the pork tenderloin and sear on all sides until golden, about 4-5 minutes per side.
2. Combine the water, brown sugar, garlic, and Tabasco sauce in the slow-cooker. Add the seared pork tenderloins and cook on low for 4-6 hours.
3. Pull the pork apart and mix with the sauce. Serve with chopped mangos, pineapple, lime wedges, and rice if desired.