Crunched for time, and ideas, for lots of pork loin.

Hi! My SO's birthday is Saturday, and we always have "meat day." I'm going to be gone Friday night until around 11, then Saturday morning from 9-2ish. People are coming over at 4:30/5. I'm already making ribs in the oven, which I'll have my SO put in around 1/1:30.

The problem: he bought 8lbs of pork loin on sale, so I'm planning on using 1/3-1/2 of it for meat day. The oven is already occupied. Can I slow cook a loin? Or, should I just make one ahead of time and reheat it? Any ideas? Thanks!