A Slow Cooker Pork Loin roast that’s cooked in an amazing honey butter garlic sauce until fork tender yet sliceable! 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. They even practically look the same.
Slow cooker pork roast recipes usually tend to be the shredding type. Perhaps because it’s the natural reaction when pork is cooked slowly until it’s fork tender.
But sometimes it’s nice to make a pork roast in the slow cooker that’s actually sliceable, like a traditional oven roasted pork yet still so tender, you don’t even need a knife to eat it!
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 so tender, you don’t need a knife to eat it – but you can still slice it 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: Until it’s just cooked on the inside so it’s at its juiciest OR long and slow until it’s fork tender. Because it’s so lean, we inject juiciness into the pork by slow cooking it in a butter based braising liquid that’s also used as the sauce for serving;
- 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 – 10 hours on low for a 1.5 – 2.5kg / 3 – 5 lb pork roast. This will make it fork tender yet still sliceable!
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 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!
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
WATCH HOW TO MAKE IT
- 1.75 - 2.5 kg / / 3.5 - 5lb pork loin, shoulder/boston butt or scotch fillet, skinless (Note 1)
- 1.5 tbsp olive oil , separated
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp thyme
- 1/2 tsp cayenne pepper , optional
- 2 tsp salt
- 1/2 tsp pepper
- 3/4 cup / 225 g honey
- 125 g / 1/2 cup butter , unsalted
- 5 cloves garlic , minced
- 1/4 cup / 65 ml cider vinegar
- 1/2 tsp salt and pepper , each
- 3 tsp cornflour/cornstarch mixed with splash of water
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 ingredients, mix, simmer rapidly for 30 seconds.
Slow Cook: Pour Sauce over pork. Cover slow cooker. Cook on LOW for 10 hours (Note 6 for oven, IP and pressure cooker). Check: Pork should be fork tender (Note 8)
Remove pork onto serving platter, cover loosely with foil (10 - 20 minutes rest).
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 2).
Slice pork into thick slices (1.5 - 2 cm / 3/5 - 4/5" thick). Serve with PLENTY of Honey Butter Sauce!
1. Pork cuts: This recipe is ideal made with pork loin, shoulder / Boston butt (boneless) or scotch fillet/neck, these are the 3 cuts I've make this recipe with. This is a highly flexible recipe that is ideal for any roast-size cut of pork, lean or well marbled.
Pictured in post with pork loin and shoulder. Even pork loin comes in all sorts of different cuts - sometimes just the eye (so it's super lean, looks like a fatter tenderloin), sometimes it's cut wider so you get some marbling the side which you can see in the first photo .
Needs to be made with skinless pork, trimmed of excess fat (don't want loads of surface fat melting into braising liquid which becomes the sauce).
Pork Tenderloin - Because it's thinner, make the following recipe adjustments: Use 2 tenderloins (about 1 kg / 2 lb total) and use the sauce as written (ie don't scale recipe down). Simmer the sauce for 5 minutes to reduce slightly then pour over tenderloin in crockpot. If tenderloin is too long for the slow cooker, cut in half to make 2 shorter piece. Cook on low for 4 hours or until the centre registers 63C/145F with a meat thermometer (this will be juicy sliceable, not fork tender) OR for 5 hours until the tenderloin is tender enough to pry apart with 2 forks (sliceable after resting but fork tender). Rest while you make sauce per recipe then slice.
Other pork - Am confident this can also be made with pork leg, knuckle and other pork roasting cuts but I haven't tried. Also a reader asked about Sirloin Tip - that would be ideal for this recipe.
4. Different pork sizes:
1 kg / 2lb - 8 hours on low
1.5 - 2.5kg / 3 - 5lb: 10 hours per recipe
3kg / 6lb: 11 - 12 hours
Use times closest to your pork size. Do not use for multiple tenderloins - see Note 1.
5. 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)
6. Other cook methods:
* Pressure Cooker - 1 hour 20 minutes on HIGH. To save time, this is how I did the pork in the 2nd photo in post.
* 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 or Slow Cooker time. Remove pork and make Sauce using sauté function.
* OVEN - Ideal for shoulder an scotch because they are fattier, not sure about loin because it's much leaner.
Directions: Rub pork with spice, do not brown on stove, place in roasting pan with sauce and extra 1 cup water. Cover, roast at 140C/290F for about 3 hours or until fork tender. Uncover and roast to brown the pork - about 30 min. Remove pork, transfer all juices into a saucepan and follow recipe to thicken with cornflour/cornstarch. There will be less sauce because there's less pork juices when you oven roast, so if necessary, top up with water to get the sauce consistency per video (like maple syrup).
7. MAKE AHEAD - I brown the pork and make the sauce the night before, pour it into the slow cooker then remove the insert and keep it in the fridge overnight. Then I put it in the slow cooker in the morning so it's ready that evening. 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.
8. Pork Doneness - Loin is a lean cut of pork so it's usually cooked to an exact internal temperature so it's still juicy on the inside. The idea with this recipe is that the pork is cooked beyond the point of well done (at which point is would be dry and bland) to "fall apart tender" at which point the meat fibres break down and are tender and they act like a sponge for the sauce when served.
9. Nutrition - per serving, assuming a 2 kg/4lb pork loin and 8 servings with all sauce consumed (which is unlikely).
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…..)