Sear the bacon-wrapped pork loin in a hot skillet for 2-3 minutes per side before transferring to the slow cooker to develop a flavorful crust and lock in juices.

Rub Dijon mustard directly onto the pork before wrapping with bacon—it acts as a flavor enhancer and helps the seasoning adhere better during the long cook.

Create a bed of sliced onions at the bottom of the slow cooker to prevent direct contact with heat, ensure even cooking, and add depth to your braising liquid.

Sprinkle brown sugar on the bacon after searing—the residual heat will begin caramelizing it, creating a sweet glaze that deepens as the pork cooks low and slow.

Begin checking internal temperature at 5-6 hours on low heat with a meat thermometer; pork is perfectly tender at 145°F, and slow cookers vary significantly in heating speed.