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
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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…..)
Easy to put together and delicious. A clear winner!
This is so good. I’ve made it several times and it always turns out perfect. But I never wipe out the pan after browning the meat, I want all the flavor from browning.
Wow! This was simple and delicious! A true crowd pleaser that I will certainly make again. Thank you for sharing!!!!
You’re so welcome Maura! ❤️
I have everything on hand but the corn flour. Would regular flour work?
Hi Jennifer! Yes just substitute regular flour – you may need slightly more to thicken the sauce 🙂
Can I use this recipe for pulled pork? I have a 4.3 lb. boneless pork shoulder roast. this looks soooo good!
You sure can Susan – you’ll need to cook longer as this recipe yields a sliceable (yet tender) pork. Just continue to cook until your meat is shreddable 🙂
Have you ever used ginger ale for pulled pork??? I have made pulled pork & chicken for 250 people using only ginger ale as the liquid. Everyone loves it! they use their own choice for sauce. A win win!
thanks for getting back to me so quickly. will try this for SuperBowl and will let you know how it turns out.
I added onions to crockpot, was delicious.
Yum! Sounds great Joanne – N x
Could I add vegetables to the slow cooker with the pork? Like carrots, potatoes and onion?
Hi Kelli, you sure can! Depending on their size – I’d add them towards the end of the cook so they don’t get too soft ❤️
One word…DELISH! First time trying one of your recipes and from this meal forward I will be back! Beyond pleased, and as I rate my attempts…company worthy!!!! My tummy and family thank you!
What’s LOW in Celcius?
I did the OVEN option and it was easy to make and DELICIOUS. The sauce (once thickened) is perfect and cooking time (even for me, having no meat thermometer) was precise and my pork loin turned out FANTASTIC.
No doubts, it’s already in my favourites list. Thank you Nagi.
That’s great Malena!!!!
Can you send me a link for the oven directions; I cannot open it. Or just email directions.
https://discountspot.info/tachyon/2019/01/Oven-Roasted-Honey-Butter-Pork-Loin-RecipeTin-Eats.pdf%3C/a%3E%3C/p%3E
Tried this tonight and it was an instant and universal success! Used a 3.5lb center cut pork loin roast and it was ready after 4.5 hours. The only change I made was to add about 1/4 cup brown sugar because I only had 1/2 cup honey on hand. I am new to your site and this was the first of your recipes I tried. I’m excited to try more after this. Thanks so much!
Tried this tonight for the first time- followed directions exactly & it turned out amazing!! I used a 3 lb pork loin & it was very tender & juicy. Combined with the amazing sauce- soooo good! I served it with mashed potatoes & broccoli & the whole family loved it. Definitely adding to my recipe collection!
Woot! That’s great to hear Melissa!
Hi. I cooked 700g of pork loin for 3.5hours on low and it turned out chewy. Was this overcooked? My slow cooked was also less than half full, not sure if this was the issue?
Hi!
Just wanted to make sure you’d recommend a “pork loin rib end roast”? That’s the exact cut of my pork and just started working with pork as a protein so wanted to make sure.
Love your website!
Hi, I just put a pork rib roast in the slow cooker but I’m not sure how long to cook it for. What did you use?
This recipe is definitely a keeper! My grandson shared the recipe with his employer! This will become part of my monthly meal rotation!
I Love hearing this Tami!
This recipe is off-the-charts good. Made it last weekend as a test run for Christmas and the family was blown away.
Thanks for all the delicious recipes, Nagi. Since I discovered Recipe Tin Eats, we have “Nagi night” at our place once a week. At least!
That’s the BEST Mark!!
I am planning to make this for the Christmas Eve lunch we host. Do you recommend marinating it beforehand? I’ve never cooked a pork loin before. I am planning to find a 6-7 lb…as we will have 11-12 people.
Hi, thanks for your recipe! I have a 2kg boneless leg roast…is the cooking time same as lion or shoulder?
I made this for dinner today and everyone loved it! Thank you for your wonderful recipes!
You’re so welcome Laura!
This looks fantastic! I really love your recipes! I am thinking of making this for Christmas either with boneless pork loin or pork tenderloins. I clicked where it says directions for tenderloin, but no info opens up. Could you please provide directions (cooking time, etc.). Thanks so much! Gloria
Hi Gloria, not sure why the link isn’t opening for you, but here it is: https://discountspot.info/tachyon/2018/09/Slow-Cooker-Honey-Butter-Pork-Tenderloin-RecipeTin-Eats.pdf%3C/a%3E – N x
Hello Nagi – I’m trying out This recipe tonight but don’t have cider vinegar, can I substitute it with regular vinegar instead? Thanks