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…..)
Kelly says
I have a chuck roast at home.. would this recipe taste good with beef?
LILI says
This recipe was delicious! My husband and I LOVED it!
I followed the recipe to the letter and it was perfect! Pork was perfect and the sauce was to die for!
I feel like this would be great for the holidays instead of the traditional turkey or ham.
Thank you for sharing!!!
Nagi says
That’s great to hear Lili! Thanks for letting me know! N x
Kathy says
Can I cook a 3 pound pork loin this on high for 6 hours?
Mimi says
Absolutely outstanding! ⭐️⭐️⭐️⭐️⭐️
Nagi says
🙌🏻🙌🏻🙌🏻
Mimi says
Can this recipe be made with chicken?
LISA NOBLE says
I made this yesterday and it was so good! I love how it slices perfectly after cooking in the slow cooker. My family is raving about it and looking forward to leftovers! I used a pork loin roast and cooked it on low for 5 hours as directed and it was absolutely perfect. Thank you so much for this recipe – it’s a keeper for sure!!
Christle says
I made this tonight in my Instant Pot. OMG! It’s wonderful. I’d love to share a picture, but no where to do so.
Nagi says
Instagram!! Tag me @recipe_tin and #recipetineats – I check them so I can see what people are making!! N xx
Anita in Louisiana says
This is just delicious. Such a great recipe for pork roast. Nagi, your recipes are amazing. I’ve made this twice already – the first time I learned that 10 hours on low was too long for my slow cooker. I used a 4 lb pork loin in a 6 qt older model Crock Pot slow cooker, and it was dry and over cooked. The second time I cooked it on low for 7 hours and it was juicy and delicious. The sauce is to die for, and the first roast was still wonderful shredded and mixed with the sauce. The second roast sliced perfectly. Thank you for yet another great recipe.
Nagi says
Glad you enjoyed this Anita!! Thanks for letting me know – N x
Gracie says
Is this 28 carbs per serving or for the entire meal?
Julie says
I don’t see where it says to cook on high in your crockpot?
Julie says
What if I cooked it on high in the crockpot how many hours would that be?
Bob T Ritter says
Sweet potatoes and carrots or a good winter squash.
Nagi says
That’s a great idea Bob!!! Thanks! N x
Petra says
your honey butter sauce is so good!!! I made it with half honey and half maple syrup and a loin roast…then I shredded the pork and added it to the thickened sauce…my son asked for seconds! yum and the tanginess of the sauce was just right. yum yum, it is a keeper
Nagi says
That’s great Petra! So pleased this was enjoyed – N x
Andrea says
Do you think it would work to add potatoes and carrots in the slow cooker with the pork?
Bob T Ritter says
Sweet potatoes and carrots or a good winter squash.
David says
I made this with a leg roast, cooking for 9 hours. Turned out very dry. Obviously not a good choice of cuts. It almost turned into dust when I tried to slice it. It tasted fantastic so I will try it with a different cut.
Nagi says
Hi David – I’m sorry to hear that you weren’t able to try it with the right cut! I’m afraid I haven’t tried this with leg so I can’t comment 🙁 N x
Lee Ann Ferguson says
I have a premarinated pork LOIN. Doesn’t say roast on the package. I know nothinb about pork. Just wanted to try eating more healthy meats.
If I want to do this in an IP, how do I convert time being that the loin is so much smaller???
Some people say loin cooks differently than a roast or even tenderloin and that it will turn out dry. Help please. 😆
Nagi says
Hi Lee! A roast is not a cut of pork, it’s a type of food 🙂 Tenderloin is one type of pork cut and loin is a different one, it is bigger and that is what is used here. Tenderloin is thinner and from what you are describing, it sounds like the pork you have is tenderloin if it is much smaller. this recipe is unfortunately not suitable to tenderloin 🙂 N x
Connie says
Going to make this for tomorrow night, adding baby potatoes and carrots with sliced red onions for a complete meal!! Will update with results ::-)
Sue says
I made this today with pork tenderloins. I tied 2 together and it worked great. Delicious!
Nagi says
THAT’S SO CLEVER!!!! Thanks for the tip Sue! N x
Shari Ward says
Looks yummy. Went today and bought ingredients. I purchased a 4 lb pork loin so will cook it tomorrow and report back.
Diana says
Can I cook it in the oven and for how long?
L says
Atthe bottom of the recipes she lists the different cooking methods. Oven is listed.
John says
This is not what you want to read Nagi but it’s the result.
I have been making quite a few of your recipes with success but this was a huge disaster.
I bought what I thought was a Pork Loin but when I unpacked the pork at home it turned out I had bought a Boned Pork Leg. The loin and legs are next to each other at Coles and there is no divider. That was my first mistake. But at this stage I knew what I had done wrong.
I browned the Pork as per your video and made the Honey Butter Sauce . It even looked just like the video as I poured it over my Pork Leg. Very confident at this stage..Love these recipes!!
Set on low for 10 hours.
NB. At this stage I was actually under the impression that you can’t burn anything in a slow-cooker. (Another mistake).
During the next 10 hours, my wife kept saying, “That smells like it’s burning?”
Ten hours later. I can only assume the slow cooker is faulty because I have now a foul smelling charred carcass in about an inch of a very black liquid that bears more of a resemblance to an oil-slick and absolutely nothing like gravy.
I’ve no idea what has happened here. Help??