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…..)
Nick says
Hi
I’m concerned about your suggestion that it’s ok to sear the meat then leave overnight! I have always understood that partially cooking meat then leaving it allows bacteria to build up. Indeed I’ve googled the suggestion and nobody I can find condones the suggestion.
Ive decided to cook the whole thing today. The comments make me expect it to be a great meal.
Nick
Nagi says
Hi Nick, it will be fine to leave as you are cooking it entirely the next day ☺️
Tania says
Just absolutely delicious! Made this in my InstaPot, on a slowcooker, however used HIGH and still took good 3 hours. Have not had paprika, unfortunately. Still delish. Thank you Nagi!!!
Shannon says
Hi! Question: when you used the instapot did you leave it on vent? If not, how long did you leave it to vent after cooking?
Nagi says
Woot! I’m so happy you enjoyed it! – N x
Denise Russell says
Fantastic pork recipe! Made it today and we just had it for dinner. I did not change a thing!
Kim Johnson says
Love the layout of your website and recipes – easy to follow and inspiring.
Thanks Nagi!
Mandolin says
Very nice dish I like it and would love to received some more of these wonderful dishes thank you.
Alonna says
Hey Nagi,
I gave my husband 4 choices of things for me to cook for Valentine’s Day. Will use pork shoulder and let you know how it goes. Looks amazing!
Nagi says
Love to hear how it goes ☺️
Kim says
Ugh… I’ve had this in the slow cooker for 3 hours, and I just saw the note about trimming fat. (The gray comment about checking notes was too light to see while I was preparing it.) Hopefully the sauce won’t be too greasy to eat. If it’s not too much trouble, would you be able to update the recipe to include trimming the fat in step 1 of the main part of the recipe? I know this is my fault, but if I made that mistake, others might do the same.
Thank you for the recipe!
Nagi says
I’m so sorry you missed it Kim – how did it turn out?
Kim says
I used a skimmer to remove the biggest solid pieces, and it turned out fine. In fact, my husband said it’s the best pork loin he’s had in a long time!
Sybille says
I have bought 1.5kg pork scotch roast, and I want to try your recipe, but using a dutch oven and turning it into pulled pork! Would you have any ideas about cooking time?
Nagi says
Hi Sybille, sounds great. I would use a slow cooker on low for 8-10 hours or in the oven covered with 2 cups of extra water around the pork for 3 – 4 hours (you may need to reduce the liquid if you find it too much at the end) – love to know how you go!
Sybille says
Hi Nagi, I’ll be making it tomorrow, for Sunday lunch. Will post results next week. You must have been happy with the womens final in the AO – I love Naomi Osaka – she rocks!!
Frances says
Hi! I am confused about the cooking time for the oven roasted loin. You state that it takes 10 hours, but in your instructions you say, ‘Roast for 1 hour – 1 hr 15 min’. Can you tell me which is correct? Thank you.
Ani says
For some reason, the sauce had a bitter taste to it. I’m wondering if I cooked it on the pan for too long. Pork loin turned out great though – so tender and buttery, we ploughed through it! I’ll definitely make it again, but will watch honey more carefully 🙂
Sybille says
Hi Ani, could it be that you burned the garlic? – that would give it a bitter taste
Ani says
Sybille, hmmm, I never thought about it! It actually could have been garlic! Thank you for pointing that out.
Nagi says
Hi Ani, did you wipe the pan clean after searing the pork?
Ani says
Nagi, I did. I just remembered I used apple cider vinegar instead of cider vinegar, could that be the issue?
Nikki Canavan says
Made this recipe today and it was OMG the best pork roast I ever tasted! My husband loved it too! We ave lots left over for lunches and people will be definitely be envious and I can’t wait to brag about your recipe! Thank you Nagi! My family absolutely loves every recipe that I have made of yours!
Nagi says
You’re so welcome Nikki, thanks for letting me know it was a hit!
Scott Larson says
This was fantastic! Rich an flavorful, moist and tender, Yum! We will definitely make this again.
Nagi says
Excellent Scott!
Cindy says
OMG !So good! I did add some chopped fresh Rosemary, 1 tsp paprika and 1 tsp Smoked Paprika to the rub aswell. I also added 2 TBL of Dijon Mustard to the sauce. So Tender and wonderful flavor. Thank You!
Nagi says
Sounds divine!!
Barbara says
I am confused regarding the cooking time for a loin. In the recipe you state 4-5 hours however in the video you are cooking a loin and you state 10 hours. Which is correct?
Lora Kirkpatrick says
Amazing taste and so simple. The sauce was luxurious! Will definately make this again!
Nagi says
Awesome Lora!!
Mary Kay says
Hi Nagi, I’m about to make this recipe and just wanted to be sure that when you say cider vinegar, you mean apple cider vinegar,,right?
Gloria Csmarato says
Your Honey Garlic pork loin did so Rock Our World !! BEST PORK LOIN EVER!! You didn’t exaggerate!
Nagi says
Yessssss!!! I’m so happy you loved it!
sandro ricci says
Great! I can’t wait to get it ready! Thank you very much
Nagi says
I hope you love it!
Barbara Sheridan says
Cooked your slow cooker Pork Loin Roast /Pork Shoulder, with Honey Butter sauce. (I used the pork shoulder), cooked overnight for 10 hours then switched to warm setting, as I had an appointment. OMG what a meal. I share your recipes with my friend, since she does not have a computer, print out your recipes and tips on https: http://www.recipetineats.com/slow-cooker-pork-loin-roast/ . Thank you Nagi for sharing your cooking skills, recipes and most of all your time with your followers. Another five star recipe. Have a great day/or night as the case may be.
Nagi says
Thanks so much for letting me know what you think Barbara!!
Swimgirl52 says
Wow! This was delicious and easy to make. A keeper,
Nagi says
Wahoo!!!