A Slow Cooker Pork Loin roast or Pork Shoulder roast that’s cooked in an amazing honey butter garlic sauce! It’s a slow cooker pork roast recipe that works fabulously with pork loin, shoulder and scotch fillet, for your slow cooker, pressure cooker or oven.
Easy enough for midweek yet impressive enough for company, this crock pot pork loin is going to rock your world!
I will do anything I can to try to convince you to try this, so let me say again:
THIS CROCK POT PORK LOIN WILL ROCK YOUR WORLD!!!
OK, I confess. I just like that it (kind of) rhymes and wanted to say it. Again. ?
I’m done with the fun – now down to business!
This is a recipe I created especially for pork loin, but I’ve found that it works just as well with pork shoulder so you’ll see photos of both throughout this post.
The beauty of this recipe is that it looks and tastes like a traditional oven roasted pork – but it’s made in the slow cooker. Entirely hands off cooking time, slow cooked to tender perfection and when you pull it out at the end, the sauce just needs a quick simmer to thicken while the pork rests.
ABOUT THIS SLOW COOKER PORK LOIN ROAST
I know there are quite a few types of slow cooker pork loins “out there” so let me tell you what you’re getting with this one.
It’s a spice rubbed pork loin that’s cooked until it’s tender but still sliceable like classic roasts.
It’s cooked partially submerged in a miracle 4 ingredient Honey Butter Garlic Sauce which infuses the pork with flavour, adds juiciness and transforms into an amazing syrupy sauce to serve the pork with. Pork loin is a lean cut of meat so it’s ideal to have a buttery strong flavoured sauce to serve it with!
You get bonus points for basting while it cooks, but even if you don’t, this is how the pork looks straight out of the slow cooker: golden and bronzed, glistening with that honey butter sauce!
TIPS FOR MAKING SLOW COOKER PORK ROAST
Slow cooker pork roast is actually very simple to make as long as you use the right cut of pork and follow a few key steps:
Best pork for pork roast in a slow cooker – Though I originally created this recipe for pork loin, this recipe works brilliantly with pork loin, pork shoulder and scotch fillet roast (pork neck, a roasting cut of pork that’s popular in Australia and some parts of Europe, brilliant for fast and slow cooking). The first photo at the top is pork loin, the 2nd photo is shoulder;
Slow cooking pork loin – Being a lean cut of pork, there’s only two ways to cook it: Hard and fast until the inside is at an exact temperature, like with traditional pork roasts, OR slowly at a lower temperature. Slow cooking is more forgiving because it’s done at a lower temperature so an hour or so too long isn’t going to ruin your pork;
Pork Shoulder and Scotch Fillet – These cuts have more fat marbled through them so they are natural choices to use for slow cooker pork roasts. As they cook, the fat melts, making the meat beautifully juicy;
Tenderloin – Not a natural choice for this recipe because it’s much thinner than the other cuts listed above so it cooks much faster than the cuts listed above. However, I have included directions in the recipe notes for how to make this with tenderloin;
Season the pork for extra flavour with at least salt and pepper. I use a simple spice mix for this crock pot pork recipe;
SEAR! Browning = flavour. Whether you brown the pork before or after slow cooking, don’t skip this step, it’s imperative for great flavour!
How long to cook a pork roast in the slow cooker – for pork loin, 4 to 5 hours on low for tender, juicy perfection. Pork shoulder needs to be cooked for 10 hours on low for a 1.5 – 2.5kg / 3 – 5 lb pork roast. Shoulder is a tougher cut of pork so it requires a longer cook time to break down the fibres and fat.
SLOW COOKER PORK LOIN SPICE RUB & SAUCE
Here are the ingredients in this Slow Cooker Pork Loin sauce and spice rub. There’s not many!!!
THE SAUCE!
The Honey Butter Sauce for this Slow Cooker Pork Loin is made using the juices remaining in the slow cooker when the pork is cooked.
Straight out of the slow cooker, the flavour of the sauce is a bit thin so it needs to be reduced and I also like to thicken it a touch using cornflour to make it a syrupy thickness.
The Honey Butter Sauce truly is a miracle – it’s made with just cider vinegar, garlic and (hold onto your seats here…) BUTTER and HONEY!!
It’s ideal for serving with a Slow Cooker Pork Loin because it adds richness to an otherwise lean meat. Bonus: this recipe makes tons of sauce to smother your veggies and potatoes with it too!
What to do with leftovers?
Use it to make epic Bread Bowl Sandwich or Cubanos – Cuban Pork Sandwiches!
HOW I PREPARE AHEAD
This is one of those recipes that’s terrific for a midweek meal yet impressive enough for company. What I’ve been doing is preparing it the night before (searing the pork, making the sauce) then pouring it over the pork and leaving it in the removable insert of my slow cooker until the next morning.
Then I pop the insert into my slow cooker in the morning, leave the house for the day and come back to THIS ↓↓↓ Happy days!! – Nagi x
PS Pictured in post with a side of Garlic Sautéed Spinach and these Greek Lemon Roasted Potatoes.
More slow cooker roast recipes
Slow Cooker Pot Roast (with gravy!)
Slow Cooker Pork Loin Roast
WATCH HOW TO MAKE IT
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Slow Cooker Pork Loin Roast OR Pork Shoulder
Ingredients
- 1.75 – 2.5 kg / 3.5 – 5lb pork loin OR shoulder/boston butt ,or scotch fillet, skinless (Note 1)
- 1.5 tbsp olive oil , separated
Spice Rub:
- 2 tsp EACH paprika, thyme
- 1 tsp EACH garlic powder, onion powder
- 1/2 tsp cayenne pepper , optional
- 1/2 tsp pepper
- 2 tsp salt
Honey Butter Sauce:
- 3/4 cup honey
- 125g / 1/2 cup butter , unsalted
- 5 cloves garlic , minced
- 1/4 cup cider vinegar
- 1/2 tsp salt and pepper , each
Thickener:
- 3 tsp cornflour/cornstarch mixed with splash of water
Instructions
- Spice Rub: Rub pork with about 1 tsp oil. Mix Rub together then sprinkle over pork. Pat to adhere all over.
- Brown: Heat 1 tbsp oil in a large skillet over medium heat. Add pork and sear all around until deep golden brown (don’t let spices burn). Place pork in slow cooker.
- Honey Butter Sauce: Wipe pan. Add butter and melt. Add garlic and cook for 1 minute until golden. Add remaining Sauce ingredients, mix, simmer rapidly for 30 seconds.
Slow Cook:
- Pour Sauce over pork. Cover slow cooker.
- Pork loin – Cook on LOW for 4 to 5 hours (see Note 2 for cook times for different sizes)
- Pork Shoulder – Cook on LOW for 10 hours (see Note 2 for cook times for different sizes, and Note 4 for oven, InstantPot and pressure cooker methods).
- Remove pork onto serving platter, cover loosely with foil (10 – 20 minutes rest). (See Note 6 on Doneness)
- Pour all juices in slow cooker into large saucepan. Add cornflour water mixture, mix.
- Thicken Sauce: Simmer on medium high for 5 minutes or until it reduces down to a syrupy consistency (Note 3).
- Slice pork into thick slices (1.5 – 2 cm / 3/5 – 4/5″ thick). Serve with PLENTY of Honey Butter Sauce!
Recipe Notes:
1 kg / 2lb – Pork Loin 3.5 hours on low, Shoulder 8 hours on low
1.5 – 2.5kg / 3 – 5lb: Per recipe
3kg / 6lb: Pork Loin 6 hours on low, Shoulder 11 – 12 hours on low
Use times closest to your pork size. 3. Sauce reduction: Reduction time to thicken dependent on how much juice comes out of the pork. Go by eye – when sauce is thin maple syrup consistency, it’s ready (will thicken bit more when it cools a bit) 4. Other cook methods: * Pressure Cooker – Pork shoulder 1 hour 20 minutes on HIGH. To save time, this is how I did the pork in the 2nd photo in post. Have not tried pork loin so am unsure of required time.
* Instant Pot – Brown pork in IP, remove, melt butter and make Sauce in IP, then add pork back in, spoon over sauce. Then either cook using Pressure Cooker time for shoulder, or Slow Cooker time for pork loin or shoulder. If you get the burn notice, add 1/2 cup water. Remove pork and make Sauce using sauté function.
* OVEN – See here for directions 5. MAKE AHEAD – Brown pork and make sauce up to 1 day ahead, pour into slow cooker then remove insert and refrigerate until ready to cook. If preparing ahead more than 12 hours or so, keep the sauce separate (because it will make the pork sweat). Leftovers – Keep in the fridge for 3 days, or freezer for 3 months. I pour the sauce over it, it soaks through the pork and I love it. 6. Pork Doneness – Loin is a lean cut of pork so it’s cooked for a short period of time than shoulder. Pork shoulder needs to be cooked for longer to let the tough fibres break down. Shoulder is more prone to falling apart (ie semi shredding) when slicing so be sure to rest it per recipe directions to minimise this. 7. Nutrition – per serving, assuming a 2 kg/4lb pork loin and 8 servings with all sauce consumed (which is unlikely).
Nutrition Information:
LIFE OF DOZER
Dozer looking rather concerned as I pack for a trip to Vietnam…. he really hates the sight of a suitcase! Though the minute I drop him off at the golden retriever boarders’ place, he forgets all about me… (I like to think he’s being strong but crying on the inside…..)
Since I found this recipe, I have made it NUMEROUS times…it has become a favorite with my 4 teenagers! My husband LOVES the sauce. We have been making pork sliders with this recipe…it is SO perfect! Thank you!
This recipe was delicious! I had to substitute with red wine vinegar and when I started to cook the sauce the smell was so strong I could hardly breath! I was a little worried but the vinegar reduced and the sauce came out great! However, I foolishly and accidentally set my slow cooker on high instead of low, so 4 hours gave me pork loin shoe. I’m sure if I had paid attention and followed the recipe my family would have thanked me for it. I will definitely try this again!
I am not regular cook (my wife normally cooks) but I enjoy cooking. So I followed this recipe and it was really easy and the result was wonderful soft loin of pork in a sweet but not sickly sauce. My wife and I really enjoyed our dinner which I had paired with greek lemon roast potatoes and garlic spinach plus some simple boiled carrots. It was a wonderful mix of flavours and a fairly idiot proof recipe – thank you Nag. We finished off with Cinnamon apple tea cake which was also yummy – thank you so much Matthew x
Omg!! This is the BEST pork loin recipe I’ve ever tried. Follow the recipe and you will be rewarded. Tender, juicy and a to die for sauce. Good for weeknight dinner or company. Can’t wait to make this again.
If I wanted to add baby potatoes and carrot chunks with the 3lb pork loin, should I put the pork on top of the veggies, and add some broth? (That’s how I do pot roast.) How much cooking time do you think I should I add? (Can’t wait to try this!)
This recipe is AMAZING!!! I made it on Halloween (looking for a crock pot recipe). I made half the amount of pork cause it’s 3 of us here & my partner LOVED it, he said next time make the whole pork tenderloin so I can have seconds! My picky child loved it too!
Incredible! I cooked pork loin in the oven and got great results. My husband loved it … and he is nit usually that crazy about pork. Will cook this again and again. Thanks!
The pork and sauce were delicious! I’ll definitely make this again and again! I followed recipe but I added a little white wine before cooking in slow cooker! My family really enjoyed it! Thanks for sharing! I’m so glad I found this recipe!
Hi, I’m wondering if I could substitute maple syrup instead of the honey in this recipe? Thanks!
Yes 100% Taralynn!! Enjoy! N x
This looks delicious Nagi and am considering using it for the Christmas meat dish as it frees you up to do other things both in and out of the oven. Thank you Nagi
Is it ok to use a different mixture of spices? I have a jar of spices specifically for pork that I got from my butcher.
Hi Kathy, I don’t know what’s in your spices sorry so I can’t answer this! N x
Made this tonight at Firehouse. Thanks for recipe
Hi Nagi-I made a mistake. I bought a packet of 10 individual pork loin at 10 oz each. Can I still use this receipe in a crock pot on Low for 4 hours?
This was delicious. The flavor/sauce/gravy was my favorite. A note to anyone who’s slow-cooker tends to cook things faster than normal… my 4lb. pork loin was done in about 3 hours on low.
Agreed, Lisa! I did almost 4.5 hrs and it almost fell apart when I lifted it out of the crockpot.
For cooking in the oven, what temperature do you recommend me?
Thanks
Hi Claudio, if you click the link in the notes you’ll be directed to the oven directions here: https://discountspot.info/tachyon/2019/01/Oven-Roasted-Honey-Butter-Pork-Loin-RecipeTin-Eats.pdf%3C/a%3E%3C/p%3E
Hi, i am a bit confuse, your recipe for slow cooker Asian pork loin says to cook 4 to 5 hours for pork loin and 10 hours for pork shoulder. Your video looks like pork loin not pork shoulder and says to cook 10 hours!
Pork loin, low, 4 hours
Hi Nagi, do you think this recipe would work with potatoes and carrots cooked under the pork?
Hi Kyra, they would overcook in this recipe unfortunately if you’re putting the in the slow cooked from the very start! N x
Hi Nagi, I have not received my free cookbooks even though I have signed up twice for your regular emails. Have I done something wrong?
Thanks, Rhonda
Ok so I have in front of me, smoked paprika, sweet paprika and ground paprika. I’m a little lost to what’s what and which one I should use – please help!!! Cheers
Hi Karen, I used sweet but any would be fine! N x
Thank you for your reply. Made it and great success with family. I appreciate your recipes – the only ones I can truly follow and feel like I didn’t just hold my breath for nothing! Lol thanks x
If I made this in a French oven casserole dish in the oven, what temp and how long should I cook for?
I inadvertently bought a pork loin rib roast and I didn’t realize it until I unwrapped it to make the recipe. Do you think I need to adjust the cooking time in the crockpot? Thank you