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 BBQ Beef Brisket
- Juicy Slow Cooker Turkey Breast
- Slow Cooker Roast Lamb Leg
Slow Cooker Pork Loin Roast
WATCH HOW TO MAKE IT
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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…..)
Chris says
The timing on my 4.75 lb half pork loin was perfect at 4.5 hours. It came out AMAZING! That honey butter sauce is award-winning
Danie says
I never leave comments on recipes but THIS was freaking AMAZING!! My picky kid ate seconds. I made couscous and used 50% pork liquid and that was to die for as well.
Genevieve says
Yaaaassss this was delicious! I had a 670g small cut of pork loin, halved the recipe and cook time, and it came out splendidly! Thank you, Nagi! Your recipes are the best!
Kristina Cook says
Amazing. My crockpot cook hot but this came out perfectly.
Lisa says
The best best best pork roast we have ever had. The gravy was unbelievable and so easy. Made sandwiches the next day and with the gravy better than any roast beef.
annie says
Made this tonight and it was sooo delicious. I added several carrot sticks to the pot and they turned out wonderfully. I paired the pork with mashed sweet potatoes as a side dish. Everyone raved about it. It’s a great recipe for family or company and so easy. Thank you Nagi 🙂
Dr. Dave says
Dear Nagi
Tried your slow cooker pork tenderloin with Honey Butter sauce, served the Fondant Sweet potatoes with Maple Sryup Rice crispy (dental condition) sauce with Spinach sauted with garlic for side dishes
I’m writing this from the hospital where I have been in a diabetic coma for 3 days , but it was worth it . Just kidding it was a meal to remember.
Dave
Rona Kinsley says
Could this recipe be made with maple syrup? (We live in Vermont and make our own syrup.)
susan jones says
Hi Nagi .. sorry to bother you so close to christmas but butcher gave me 1.7kgs scotchfillet instead of loin .. can i check how long to cook in slow cooker .. many thanks .. Susan
Freida DaCosta says
I have made this recipe three times. Once with pork loin and twice with pork shoulder. I have never made a pork roast that is this easy to prepare and tastes Fabulous!! It Never disappoints!! Thanks Nagi
Jess K. says
Yummy!!! That is all. 😀
Julie Hufnagel says
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. 🙂
Nagi says
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
Mercedes says
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.
Rebekkah P says
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!
Lorraine Oliver says
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!
Rich Cmiel says
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! 🙂
Joanne says
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
Nagi says
Hi Joanne – yes that should work. See the recipe notes for cooking times. N x
Rachelle says
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!!
Madonna says
So good I wish I’d bought a larger loin for the leftovers. Thankfully there’s also a next time.
Suzanne Drohan says
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!