Margarita Spicy slow cooked Pork Loin with Avocado cream sauce 4

This was an experiment gone WAY right!

As you know, our family of 5 eats a lot, so one of the reasons I like pork is that I can get decent sized cuts a little cheaper than beef, and pork goes great in the slow cooker. Crock Pot, one dish meals are vitally important in a busy household, which we definitely are. Tonight we got home from basketball, swimming & gymnastics after 7 and luckily this baby was waiting for us. All I had to do was finish the sauce and make some broccoli as a side dish. ┬áThis version is spicy but the jalapeno can be eliminated or replaced with green peppers for flavor without heat, another way to reduce some of the heat is to add the jalapenos at the end versus the beginning. If you’d like more heat, keep the seed in while it cooks.


Pork Loin

garlic cloves

organic lime juice

1-2 small limes

sea salt


2 whole jalapenos

1 can of coconut milk



Start with a great pastured (defrosted) pork loin and a clean slow cooker.

put several slits in the pork loin and stuff whole garlic cloves in each slit (I used four in each half of the pork loin)

toss a couple extra garlic cloves in the slow cooker to infuse in the cooking liquid

slice the limes thinly and cover the tops of the pork loin with lime slices

season pork loin with sea salt, pepper and cilantro (I would have preferred to use fresh, but I didn’t have any on hand, so I used dried cilantro (roughly 1 1/2 TBS to coat the pork loin)

core and dice the jalapeno and cover the pork

lastly pour in the can of coconut milk and 2 TBS of lime juice

Cook on high for 6 hours

Later take the pork out and shred it, the garlic cloves inside the pork will be soft and can be mixed with the meat.


Avocado cream sauce:

I had these avocados that a friend had grown in her backyard that I had frozen and I was driving home today, thinking that I needed to incorporate those avocados into this dinner… so here is what I came up with.


the drippings from the pork loin

2 small avocados

3 garlic cloves

sea salt


beef bone gelatin (2 TBS)

Combine the drippings from the pork (including the jalapeno pieces, remnants of pork and garlic), as well as the avocados (fresh or defrosted) in a tall glass, and blend using and immersion blender (Stick blender), then to taste add S&P and garlic.

Once the flavor is right for you, whisk 2 TBS of gelatin into just enough cold water for it to dissolve. Add the mixture to the sauce and incorporate once again with your immersion blender to thicken your sauce.


About Leanna Cappucci

I am a woman, a mother, a wife, an entrepreneur and I have worn a hundred different hats in my lifetime. I've recreated myself when I've needed to, I've gleaned from the experiences I've been lucky enough to have - both positive and negative, and they have impacted the person that I am today. Like you, I've succeeded and failed and I will continue to do so, because failure is simply the precursor to success! As a coach, as a blogger and as a friend; I am just who I am. I will ramble, I will be honest, I will be emotionally invested and I will say it like it is. I am not a sugar coater, I value honesty. I am not afraid to disagree or have conflict, as those are both healthy and vital to individual growth. I enjoy teaching, learning, discussing and collaborating. As a mother, there is nothing more important to me that the responsibility I have been given to shape the lives of my children, to empower them, to protect them and to help them learn to be strong and independent adults some day.

4 thoughts on “Margarita Spicy slow cooked Pork Loin with Avocado cream sauce

  • Leanna Cappucci Post author

    Matthea, I hope you enjoy it. We actually make a lot of pork, there is a local farm with pastured pork it’s easy to come by and it’s less expensive than beef so it makes a great addition to the family table. Also, it’s so easy to make a delectable and perfect pork roast in the slow cooker over and over again with so little prep or fuss! Let me know how it goes!

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