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…..)
This was a no-fuss, tasty recipe. Thank you! I am usually too lazy to do a step like browning the roast, but I am so glad I did. It looked fantastic. My clan drinks sauce, so next time I will double it. I would recommend using a meat thermometer to determine doneness, minimum of 145F – 165F depending on preference. I cooked the loin per instructions but wished I’d used my meat thermometer because the roast was somewhat dry. Of course, with that amazing sauce, it was still delicious. 🙂
You are right Julie! A meat thermometer makes all the difference as pieces of meat vary so much in thickness and size. I ALWAYS recommend using one! N x
Ni Nagi,
Could I omit the honey in the recipe. If so, would I need to replace it with anything else? I would like to make this for Thanksgiving..I appreciate your reply.
Made this for my husband yesterday…he is the PICKIEST person I’ve ever cooked for. He went nuts over this recipe and wants it again. THANK YOU!
The Best Pork Ever! My entire family loved this, including my 2 year old grandson! The next day I used the leftovers to make sandwiches. I made a dijonaise dressing and thinly cut up tart Granny Smith apples. Out of this world!
We had to make a few adjustments as my wife is allergic to any time of Onion…
— Instead of Onion Powder, we used Celery Seed, and ground it down to a powder.
— Our Cider Vinegar had spoiled, so we used Balsamic Vinegar instead.
— We also lined the pot with some Celery to ensure the Pork Loin wouldn’t stick.
We ate about half of the Pork Loin, and it was FANTASTIC!
The “leftovers” were placed in a bowl, and we poured the rest of the Sauce over it. Then we pulled it apart, and thawed some Brioche buns. It was supposed to be lunch later today, but I let the Hobbit in my have a 2nd Supper before going to bed…and I’m glad I did! It was VERY yummy.
Thank you! 🙂
Hi would like to try recipe but i have Pork boneless sirloin will that work?
How long to i cook it for the weight is 1.672kg
Hi Joanne – yes that should work. See the recipe notes for cooking times. N x
OMG this was absolutely fantastic!! I was in heaven! Even my very picky teenage son loved it. The sauce is AMAZING!! The pork so tender, the flavor made me close my eyes and say “oh my”! I was moaning in my head. Ha ha! I made this with a 2 pound pork loin not changing a single thing in the recipe. Delicious Delicious!!! Nagi THANK YOU!!
So good I wish I’d bought a larger loin for the leftovers. Thankfully there’s also a next time.
Hi Nagi, I am hosting a dinner for 14 people and looking for an easy to cook while entertaining dish. This sounds perfect. What size pork loin would you recommend for that many people and does the cooking time change? Thank you!
I prefer bone-in roasts .
Is this recipe doable with a bone-in pork roast ?
.. Just add a little more cooking time ?
It is a very forgiving recipe so yes bone-in should work as long as the skin is removed and the fat trimmed. Enjoy! N x
I will be cooking this for the first time this week “trying to show my daughter how to use her Slower cooker”
While watching your video on cooking the pork loin it is cooked for 10 hrs can you tell me what size this joint is please
Hi…I used a 1.75 – 2.5 kg / 3.5 – 5lb pork loin. N x
Made today and it was amazing. Only change was 2 more garlic cloves and used white vinegar (didn’t have cider). Served over garlic parmesan mashed potatoes. Thank you!
So glad you enjoyed it Jane! N x
Don’t have enough honey, what else could I use for this recipe? Maple syrup? Agave?
this dish was amazing definitely a keeper can’t wait to try more recipes
Hi Nagi, is it possible to prepare this in a dutch oven? if so, how long to cook the meat?
Thanks
Hi Nagi, this looks so delicious! Can I make this recipe with veal roast? Wondering if it’ll get as tender as porc (and not dry)… Thanks!
I made this tonight and while I loved the meat, I found the sauce a tad too sweet (I wonder what would happen if I replaced part of the honey with beer…).
Also, I cooked it in a pressure cooker and thought I’d report back on the method, since I used pork loin and you had only tried pork shoulder this way.
After browning, I cooked my 2 kg pork loin roast at high pressure for 15 minutes with a 10-minute natural release of pressure (until there was no steam left and I was able to just open the pot). At this point the internal temperature was about 45 degrees Celsius, I put it on a plate, put a foil tent and gave it a good rest. It was really tender without falling apart, a great roast in my book!
Thank you for posting this. Was wanting to know how to PC a pork loin roast, the adding of beer and less honey sounds perfect. Did you every try it?
Hi Diane,
I haven’t tried with beer, but I’ve used chicken stock (1/3 to 1/2 cup) and reduced the honey to 1/3 cup and I thought it was better. I’m sure beer would make the flavour even better.
I made it again yesterday, with a 1.5 kg pork loin roast and 12 minutes + full natural pressure release was perfect, cooked through and juicy.
A while ago I tried with a 2.5 kg roast and 18 minutes seemed a little too much. The roast was fine, but it may have been a bit tight in my pot.
Hope this helps!
Hi! I’m a huge fan of your slow cooker recipes and can’t wait to try this one. Can a 2lb pork sirloin roast be used for this recipe? If so, should I remove the netting/string before cooking?
Thanks!
Hi SW…yes a sirloin roast would work well..use the 1kg cook times in my notes. If you cook with the net on it will hold its shape better but will have marks on the surface. You can remove the net after resting and glaze it which should cover up any marks in the surface…enjoy!
Absolutely Delicious!
I had a 2# pork loin roast, so halved the rub/sauce ingredients. Put potatoes, carrots, onion wedges around roast.
This was excellent! I was a little skeptical about using the slow cooker but it turned out exactly as you said it would. The only thing I did wrong was to smash the garlic instead of mincing it but it was great with chunks of slow roasted garlic in that delicious sauce. Thank you for such a great recipe.