I have a cut called a “Center Cut Pork Loin Roast”, which weighs 2.6 pounds. I want to slow cook it, but I’m finding wildly different cooking times in recipes. (All of the recipes below are for a 3-pound (or 2-4 pound) roast, and all times are for cooking on low.)
[This recipe](https://diethood.com/crock-pot-pork-loin-recipe/) says it will take 4-5 hours, and makes a big point that it will dry out if you overcook it. Several people in the comments said that even four hours was too long, and three hours was about right.
Meanwhile, [this recipe](https://www.tastingtable.com/724103/slow-cooker-pork-loin-roast-recipe/) says to cook for 5 hours, “but if you need to leave for a few more hours, it will be fine”. (The site doesn’t have comments.)
Finally, [this recipe](https://butterwithasideofbread.com/slow-cooker-pork-roast-recipe/) says to cook for 10-12 hours! Based on the first recipe’s instructions and comments, this one should end up as a hockey puck, but people in the comments said it turned out great.
What am I missing? The first one with the shorter cook time calls for a “pork loin” and the longest uses a “pork roast”, so are these actually different cuts? And if so, which is a “pork loin roast”? Also, I noticed that the 10-12 hour recipe uses notably more liquid than the others, so maybe that’s a factor?
I’ll use a thermometer so I’m not so much worried about overcooking, but I can’t figure out when to start the thing to be ready at the right time. Any advice would be appreciated!
by sthomp42