Honey Mustard Slow Cooker Pork Loin and Rice

In the bottom of a 7-quart crock pot, stir broth, rice, garlic salt and pepper.

Place pork loin on a cutting board and cut off any really large chunks of fat (don’t cut too much off though, or your pork will be dry!). Stir mustard, basil, salt and pepper in a small bowl, creating a wet rub. Rub half of the mixture on the exposed side of the pork. Place pork inside the slow cooker, mustard-covered side down. Rub the remaining mustard mixture on the top, exposed side of the pork.

Cover and cook on low until the rice has absorbed all the water and the pork is tender, about 8–10 hours.
Once cooked, remove the pork from the slow cooker and transfer to a plate (see note below), covering with tinfoil to keep warm.

In a small bowl, whisk all the sauce ingredients and pour into the slow cooker, mixing around until evenly combined. Add spinach and stir. Cover and cook and additional 5 minutes, or until spinach wilts. Once spinach cooks, shred pork and stir it into the slow cooker.

Garnish with sliced fresh basil and devour.

Notes:
1. If you are a smaller family (like us), I’ve had great success cutting the pork loin in half and then only making half the rice.
2. You can do this all on the cutting board, some of the mustard will just come off onto it.