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…..)
Am making this with a smaller roast can I cut the sauce in half?
Yes you could Donna! Just be sure there is enough liquid in the slow cooker – it will depend on how large your cooker is. N x
SO SO GOOD! first day ate with roasted potatoes & broccoli. second day was THE BEST! sauteed red peppers & yellow onions. pushed to the edges then added shredded pork in the middle to sear and cook out the excess liquid. made pork carnitas with avocado, lettuce & tomato. DEVINE and DEVOURED!
I’m afraid I left the sauce to simmer too long & it turn t a hard taffy consistency…can this be thinned??
Add some boiling water back into it and warm it up Sheila and see if you can resurrect it! N x
Have you ever put carrots and potatoes in the crockpot with the pork? If so, and changes or tips?
I haven’t in this recipe but I am sure it would be tasty! They won’t take the whole cooking time so maybe just add them for the last two hours or so. N x
Thanks so much! This recipe has become a regular in my home. My family really enjoys it . Thanks for sharing.
Made this for dinner tonight and everyone ate it, so it’s definitely a keeper. Perfect sweet and spicy combination.
Thanks Patricia!! I appreciate your feedback!! N x
I do not have cider vinegar but have everything else. Can I substitute fresh lemon juice for the cider vinegar?
That might be a bit too lemony Nancy – do you have any other vinegars on hand? N x
Hi, first time making this. Had a frozen pork loin boneless joint (2.075 kg) which I have left out to defrost for 8 hours. Have rubbed the herbs on, seared, made the sauce and poured over the joint inside the insert. I assume I have to wait for it to cool before I put it in fridge overnight? Other question is – is this safe knowing pork can be dangerous if left out for too long and because of the defrosting, searing and then putting it in the fridge again?
As long as you cook it the next day Tiffany it should be fine. The general food safety rule is that as long as it has not been out of the fridge (over 5 degrees C) for a total of 2 hours, it’s generally safe to put it back in the fridge. Obviously it was well below 5 degrees when it was frozen. You should always thaw meat in the fridge though, not at room temp. N x
Thank you for your response which is very useful👍 It is now in the slow cooker and I am looking forward to later to tasting this.
I don’t have cider vinegar. I was wondering if white or another vinegar could work or if I can omit it?
I’m confused! If a 3.5-5 lb. pork loin needs 10 hrs. cook time on low, why does a larger pork loin (as you indicated might be 6 lbs.) take less time (your note says 6 hours). Please explain! As one who has absolutely enjoyed your other slow cooker recipes, I thank you so very much!
In the recipe it says 10 hrs for pork shoulder, 4-5 hrs for the pork loin.
Oh la la! I surely did misread the recipe! Thanks for letting me know, Dani!
Hi Nagi! As with every recipe of yours that I’ve tried, this was absolutely amazing! Thanks for sharing n all that you do! Also- just scrolling on Facebook n came across a pic of you in a Santa hat with Dozer in a pool. Not sure where they got it but i screenshot the pic but not sure how to send it to you. It was some article about funny conversations overheard in NYC. I was just so surprised to see your pic i actually said aloud ” Thats my Nagi!” Lol! Reach out if you would like the screenshot. Have a blessed day n thnx again for making me look like a rockstar in the kitchen. 😊
Hi Nagi,
I have a pork leg roast boneless, 2kg. Can I use this and how long to cook please?
Cheers
Yes you can Lou, and it will cook in the same amount of time as a 2kg shoulder when slow cooking as per the recipe. N x
Making this today. Would vegan butter work as well for the honey butter sauce?
Sorry Marie but I don’t know – I’ve never tried that! N x
Thank you, Nagi, for your absolutely excellent recipe. I cooked a pork fillet for 5 hrs and reduced & thickened the sauce as you said to and it was divine. I honestly could eat that sauce on my cereal for breakfast, it’s that good!
Hi, when you say paprika, what type do you mean? I’m in the UK 🙂
Hi Laura – if it says paprika you just use paprika or sweet paprika from the grocery store. I will always specify if it needs smoked paprika instead. N x
Mine turned out a little dry,you definitely want to check it with thermometer and not go by times listed here,that said it was still good,the rub,and the sauce were excellent,I will definitely be cooking this again soon,I used a loin for this one but will probably go with shoulder next,thank you for sharing!!!
This was absolutely incredible! The sauce is sooo good and the meat tender.
I am happy you enjoyed it Carol!! N x
I’ve made this several times, since discovering this recipe (2017). It is amazing!
Also, I’ve made this substituting chicken breasts for the pork loin. This is a family favorite of ours! It is phenomenal with: roasted garlic mashed potatoes, sweet potatoes (baked, spicy, or hasselback), roasted butternut squash (butter, brown sugar & nutmeg)! Love, love, love this dish.
Did a 4 pound pork roast in the crockpot.Did sear after rubbing.
Added potatoes to mix too. Sauce was very good and meat very tender. Cooked for five hours on low,.
I never thought pork loin could be this great. Loved loved loved the sweet (honey)/hot (cayenne pepper) flavor together… the sauce is amazing. Near the end of the cooking cycle, I broke up the pork into rough slivers, so the pork could get saturated with the sauce on all sides then turned off the crockpot, and let it sit. I’m not much of a cook, but I can impress with this recipe!
I love how you write you recipes – yours are by the the best instructions on the web! So, I’m coming to you for advice. Could this recipe be made a day ahead, sliced and stored in sauce, then reheated the next day? I am looking for good ideas for meat entree for a family reunion this summer, and do not want to make pulled pork again – I think everyone is tired of that! Any suggestions for a make ahead main course would be so appreciated! I need to feed 40 adults = help!!!!
I tried the pork loin roast in the crock pot. I guess I need your help. Followed your recipe to the letter for the rub and the sauce. There was no glaze on the roast as shown. Tasted like it had been boiled and it looked even worse. What did I do wrong?
Hi, i wonder if i made the same mistake you might’ve, which is that i added the cornstarch to the sauce mixture, and poured that INTO the crockpot! I misread the recipe and didn’t realize the error until it was too late. It’s been in the slow cooker for one hour now and i just added 1/4 cup of water, hoping that it will come out moist and saucey.. fingers crossed!
Did you first heat the oil, get a skillet hot, and sear the meat on both sides? With the loin and crockpot I used, there was a good 2 inches deep of the sauce in the crockpot that the meat was sitting in, plus I turned the loin probably ever 30 minutes, resulting in a slightly longer cooking time, but keeping the loin moist and having the glazed look to it