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:
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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;
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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;
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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;
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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;
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Season the pork for extra flavour with at least salt and pepper. I use a simple spice mix for this crock pot pork recipe;
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SEAR! Browning = flavour. Whether you brown the pork before or after slow cooking, don’t skip this step, it’s imperative for great flavour!
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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 BBQ Beef Brisket
- Juicy Slow Cooker Turkey Breast
- Slow Cooker Roast Lamb Leg
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…..)
Anissa says
Has anyone tried this in an instant pot/pressure cooker setting?
Nagi says
Hi Anissa, yes – all instructions are in the recipe notes. N x
Dhita says
Yummy, love it n thanks for recipe
Shaylene Tcherkezian says
Can you make this in slow cooker but do it on high? I have a 2kg pork scotch fillet
Dimps says
Hi.. any chance I could slow cook this in the oven? I don’t have a slow cooker…
Anne says
I was wondering the same thing as I don’t have 10 hours now for this pork shoulder. I might start it on low for 3 hours and move it to high for another 3 to 4 hours. I hope it works
Anne says
Oops I meant respond to Shaylene
Cathy says
Absolutely delicious! Made it tonight. I didn’t have thyme so I used oregano instead. I also skipped the cayenne. It was so good!!! Thanks for a great recipe!
Gail Gabiati says
I loved this recipe when I made it at home in my slow cooker. But now I am elsewhere and only have an instant pot. Do you think it would work?
Pilar says
This sauce is ridiculously good. Unfairly good. Nothing should taste this good. Thank you for making my taste buds immeasurably happy!
Heather says
This is the most tender pork loin I have ever made. I cannot believe how delicious this is. The sauce is AMAZING. This is my new favorite way to cook pork.
Julie Bancroft says
I made this roast in the crockpot. Ab-so-lutely amazing taste! Love the sauce. Drenched the port with it. This is the recipe I’ll use for our next family dinner.
Lisa says
Can this be made without garlic? I’m cooking for someone with a garlic allergy. Could I sub minced onion in the sauce and leave out the garlic salt in the rub?
Debbie says
Of course, recipes are meant to make adjustments to your personal tastes or needs for flavours.
Rakel says
Made this last Sunday with a shoulder, was lovely and enjoyed by all the family plus left overs for a friend and even more left overs to make a random pasta bake the day after.. Next on the list is your Chinese beef and broccoli, Thanks 🙂 x
Nagi says
I’m so glad you loved it Rakel!!!
Peter Piazza says
I’m an average backyard smoker,l. So I would normally smoke a piece of pork.
I seared my loin in bacon grease and added a slice of bacon to the honey butter sauce to give it a third smokey element.
Nagi says
Sounds fabulous Peter! N x
Linnea says
This was FANTASTIC! I used a Pork Roast. Incredible. My new go-to recipe! Thank you!
Victoria says
Thank you so much. Super delicious!!!! I baked it in the oven.
Nagi says
I’m so glad you enjoyed it Victoria! N x
Caitlin says
Cooked a shoulder cut for 10 hrs, roast came out beautifully, but sauce seemed to separate and burn? Not sure where I went wrong?
Linda says
Hello Nagi, I made this for my family of 5 last night and we all loved this recipe. Thank you! Also I was a little too aggressive with the cornstarch when preparing the gravy, so I splashed in some white wine (chardonnay) and it gave it a really nice flavor (not that it needed it, just trying to water it down a bit). Thank you so much! Roasted baby Yukon/red potatoes, garden salad and fresh baked bread completed the meal.
Linda says
YIKEs please change my name to Linda on last post. Did not realize I put my email as my name! Thank you
Nagi says
Done! 🙂 N x (PS I always do if I see someone accidentally put their email in the name field – to protect their privacy!) N x
marie says
Hello I get so confused with different types of roast pork.
I have 2 lb Boneless Sirloin Roast. is this the same as Boneless Pork loin?
Nagi says
Hi Marie, yes it can be quite confusing with tenderloin, sirloin and loin – all from the same area just different parts, sirloin is a cut further back closer to the hip. N x
marie says
I should of asked if I can use Boneless Sirloin Pork Roast in this recipe?
Shauna McGarrigle says
Hi Nagi,
If I’m using a scotch fillet should I cook 4-5 hours or 10 hours?
Karen says
I made this tonight. Easy and very tasty!!
Nagi says
Hi Shauna, the recipe is suitable for scotch fillet – cook on low for 10 hours. Loin is leaner so needs to be cooked for a shorter period. N x
Laura Smith Wood says
Made this tonight and loved it. We served it with green beans– the sauce was fabulous on those too!
Question: how do you think this would work with chicken? We eat far more chicken than pork around here. Today I used a huge pork loin because we needed to use it before it went bad.
Kim says
Delicious! The sauce is wonderful!
Dawn M says
The whole family loved it! They asked if we can have it every week from now on 🙂 That’s the first time in ages they’ve made a request like that too. Thanks for the amazing recipes!
Genevieve Smith says
Excited to make this today! But we are dairy free, so wondering if a butter substitute is ok to use?
And might have to skip or lower the cayenne, miss 5 can be particularly about spicy food 🙁 (would black pepper and paprika be a good sub?)
Nagi says
Hi Genevieve, I haven’t tried with a butter substitute sorry – the butter is what gives a great flavour here. You can just leave the cayenne out for the littlies 🙂 N x