1. Begin by seasoning the pork loin with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the pork loin on all sides until golden brown, about 3-4 minutes per side. This step is crucial for locking in the flavors.
2. Transfer the seared pork loin to your Crockpot. Add the minced garlic, chicken broth, thyme, and oregano, ensuring the pork is well coated in the aromatic mixture.
3. Cover and cook on low for 6-8 hours, or until the pork is tender and easily shredded with a fork. This is when the magic happens, as the slow cooking process infuses the meat with all the wonderful flavors.
4. Once cooked, remove the pork from the Crockpot and set aside. To make the creamy sauce, whisk together the heavy cream and cornstarch (if using) in a small bowl.
5. Pour the cream mixture into the Crockpot, stirring well to incorporate the garlic and herbs. Cook on high for an additional 10-15 minutes, or until the sauce has thickened to your liking.
6. Return the pork to the Crockpot, spooning the sauce over the top. Garnish with freshly chopped parsley before serving.

From my experience, allowing the pork to rest for a few minutes after cooking enhances its tenderness and juiciness. As my abuela taught me, patience is key in the kitchen!