Spray crock with cooking spray. Place loin roast in bottom of crock. In a large mixing bowl, mix together rhubarb, onions, vinegar, brown sugar, cinnamon, allspice, cloves, salt and pepper. Pour over pork loin. Cover and cook on high for 4 hours, or on low for about 7-8 hours.
To serve, remove from cooker to serving plate. Let rest about 45 minutes before slicing.
Serve with Rhubarb sauce from pot.
This sauce is easy to freeze or refrigerate any leftovers for adding to your other pork dishes or sandwiches.
Serves 6. |