Pork loin on the bone with peppers in a slow cooker

Ingredients:

• 2 cups vegetable broth
• 1/2 cup plus 2 tsp coarse salt
• 1/2 cup brown sugar
• 2 tbsp black peppercorns, lightly crushed
• 450 g ice (about 4 cups)
• 4 pork loins on the bone, 2.5-4 cm thick
• 85 g dried apples
• 2 tbsp. l. olive oil
• 1 large onion, cut into strips
• 1.5 cups chicken broth
• 1 tbsp coarsely ground black pepper
• 1 teaspoon dried thyme

Preparation:

1. In a medium saucepan, combine the vegetable broth with 1/2 cup coarse salt, brown sugar, and black peppercorns. Place over medium-high heat. Cook until the salt and sugar dissolve, then remove from heat and add ice. Place the pork steaks with the marinade in a 2-gallon zip-top bag and seal. Place in a plastic container and marinate overnight in the refrigerator.
2. Remove the loin from the marinade, rinse, and pat dry. Sprinkle both sides with the remaining 2 teaspoons of coarse salt.
3. Place dried apples in a 5.2-5.7 quart slow cooker.
4. Heat 1.5 tablespoons olive oil in a 12-inch stainless steel skillet over medium-high heat. Sear the steaks on both sides until golden brown, about 5-6 minutes per side. Then place the pork in the slow cooker on top of the apples. Add the remaining 1/2 tablespoon olive oil to the skillet, then add the onion and sauté until browned, about 3-4 minutes. Pour in the chicken broth and deglaze. Stir in black pepper and thyme. Pour the mixture into the slow cooker, reduce the heat to high, cover, and cook for 1.5 hours. Reduce the heat to low and continue cooking until the pork is tender and falling off the bone, about 4.5 hours more.