The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Smokin’ slow-cooker barbecue pork with rice
Cooking pork loin low and slow already makes it gorgeously tender and tasty. Simmer it in a garlicky, spicy sun-dried tomato and barbecue sauce, top with coriander sprigs and dish up with basmati and… well, it’s not just smokin’. It’s full-on flavour fireworks!
SWK: Source of fibre
SWK: High protein
Plants 5
slow cooker
Serving size
Ingredients
- 140g basmati rice
- 1 chilli
- 1 handful of fresh coriander
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 2 tbsp smoked paprika
- 200g passata (tomatoes, salt, citric acid)
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 1 onion
- 1 pepper
- 1 carrot
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 300g pork medallions
Nutritional Information
Calories: 577
Protein: 47g
Carbs: 87g
Fat: 6.7g
Ingredients
- 2 carrot
- 2 onion
- 2 pepper
- 1 chilli
- 1 handful of fresh coriander
- 600g pork medallions
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 3 tbsp smoked paprika
- 400g passata (tomatoes, salt, citric acid)
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 280g basmati rice
Nutritional Information
Calories: 565
Protein: 46g
Carbs: 86g
Fat: 6.4g
Smokin’ slow-cooker barbecue pork with rice
Cooking pork loin low and slow already makes it gorgeously tender and tasty. Simmer it in a garlicky, spicy sun-dried tomato and barbecue sauce, top with coriander sprigs and dish up with basmati and… well, it’s not just smokin’. It’s full-on flavour fireworks!
Cook time:
490 mins
Cuisine:
American
Food group:
Pork
Allergens: Soya
Cooking Instructions
Before you start
- 1 slow cooker
Chop, chop...
- Dice the carrot into 2cm cubes, then peel the onions and cut into 8 wedges. Deseed the peppers and dice into 3cm squares. Finely dice the chilli (deseed for less heat), and finely chop half the coriander.
Prep the pork
- On a separate board, trim any visible fat from the pork then chop into bite-size chunks.
Ingredients, assemble!
- Put the carrot, onion, pepper and chilli (to taste) into the slow cooker. Add the chopped coriander, pork, garlic paste, paprika, passata, tomato paste and tamari.
- Add the stock powder, pour in 100ml water (200ml for 4 portions) and lightly season to taste. Stir well and cook on low for 6-8 hours.
Sort the rice & serve
- When the barbecue pork is nearly ready, cook the rice in boiling water for 10-12 mins, then drain.
- Serve the pork with the rice, then scatter over the remaining coriander.