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…..)
Jennifer P. says
Mmmm – delicious! I just finished eating a succulent slice of this pork loin roast. The honey butter sauce is truly incredible. I’m really pleased with this recipe! Your notes are super clear and thorough.
Teresa Eaton says
Nagi WOW!!!!!! My husband is still licking his lips 😁 this recipe has taken pork loin to another level and the sauce mmmmmm amazing
Cheers Nagi brilliant recipe
Julie says
This was really good! I should have thickened the sauce more and I will next time! Served on top of rice! I kept tasting the sauce while this was cooking…so yummy!!!! Thank you for the amazing recipe!!
Nagi says
Sounds like you absolutely nailed it Teresa!!! N x
Amanda says
Delicious, so full of flavour! Butcher didn’t have loin so used pork neck and turned out great. Thanks for the recipe!
Elona Namor says
Fabulous recipe. So delicious and keeps getting better even the next day!
Nagi says
I’m so glad you love it Elona!! N x
Helene says
I cooked this recipe for my partner about a month ago and we both loved it so much that I’m here making it again today. Thank you Nagi for a delicious and easy to follow recipe!
Kelly says
Hello Nagi! I made this first for my parents a couple of weeks ago using the loin. Amazing! They loved it. Today, I made it at home with my husband….did not disappoint. The spice rub would good on ribs too! Thank you for the recipe!
Alison James says
This is amazing Nagi just like so many other of you recipes i have tried . It’s my second time making it .I don’t have a trivet in my slow cooker ,so i use a large onion in quarters as a stand .Its a winner for sure
peggy drew says
This is very good. my grandma use to make it. now i want to
Suz says
Absolutely scrumptious! I made this yesterday and have already shared the recipe with three people.
What a find from a random search for pork loin slow cooker recipes! Thank you for sharing.
Natalie says
Hi is cider vinegar just apple cider vinegar?
Matt says
Hi Nagi, I’m trying this with a boneless shoulder roast. The roast came with a net on the outside to keep it together. I wasn’t sure if I should keep the netting on but in the end I took it off before rubbing with spices and browning. Did I do the wrong thing? Also, will this shorten the cooking time if the heat can penetrate easier without the netting on?
Nagi says
Yes Natalie – same thing 🙂 N x
Marie says
Hello! I have made this recipe many times and every time it turns out perfect! Your recipes are so easy to follow and always so good.
I have pork sirloin and pork loin. I need both to feed the number of people I will be serving. My question is can I put both roasts in the slow cooker? Cooking time be the same? I would imagine I need to double the sauce. Thanks for all your great recipes.
Nagi says
Hi Marie, I’m so glad you love it! Depending on the size – you’ll need to adjust ingredients accordingly. The cook time will be based on the largest piece 🙂 N x
Nicole says
I’ve made this a couple times and it came out amazing. Great flavor! I double the sauce recipe because it just wasn’t enough for us. Thanks for sharing!
Sonia says
Hi Nagi. I have 1.3kg of pork scotch fillet. How long shall I cook this for?
Nagi says
Hi Sonia, scotch fillet is from the shoulder – you’ll need 9 hours in a slow cooker here. N x
Sonia says
Cooked this dish tonight. Turned out perfectly. Loving exploring Recipe Tin. Thanks Nagi ❤️
Carolyn says
I have your recipe in the slow cooker Nagi for tonight’s dinner as i write and everything went according to plan so here’s hoping. I’m assuming Nagi that you are Vietnamese and your culture makes lovely rolls, we probably call them spring rolls but yours are something else and I’m hoping you might show us how to assemble them one day, they are served from street food- dining in.I adore the pic of Dozer with the suitcase he is such a treat. Is this a recent shot or archival?
Petrina says
So tender and flavorsome. Definately making this one again. Bought lovely free range pork from farmers market. Thanks again nagi for another great recipe
Christina Everett says
I have a boneless roast leg 2.2kg would I cook it as per the loin or shoulder instructions/times. Thanks
Nagi says
Hi Chrstina, you’ll need the 10 hours on low here for leg. I hope you love it! N x
Tori says
Easy and delicious, and it avoided the various allergies and intolerances I have to accommodate. <3
D says
Picked up a 2.5lb pork loin and was looking for a recipe that wouldn’t require the oven. Very good. Halved the recipe and used an Instant Pot to cut down on cleanup and because the roast fit better than into my large crockpot. Sautee on high in order to sear the roast. Then removed the meat, added the Sauce ingredients + 1 c water. Gave it a stir with the heat on and made sure to scrape up the browned bits Then placed the roast back into the IP and rotated it to coat the sauce. IP on Slow Cook for 4hr, placed a PLATE to cover (instead of the lid. You can Google how an IP differs from a crock pot and I knew I did not want to seal the IP in order to slow cook). Somewhere in the middle I turned the roast over since I knew it only heats from the bottom and it’s not a crock, but may have not been necessary. Forgot to check it when time was up, so sat for about an hour. But it was done and TENDER, which was great since it was a lean roast. Removed the pork, sautee mode to add the thickener and make the gravy. Salt to taste. Recommended! I will probably riff on the seasoning and sauce. But the method to cook is a keeper. Thanks, Nagi, and best wishes. -D
(In response to Joseph Stewart – no grease to skim at the gravy stage, even with the butter for the sauce. Pork loins are lean! Would probably have some with a pork butt, but it could be easily addressed after removing the roast after cooking. If there’s an oil slick skim it out before you make your gravy, as you recommended. Cheers.)
Kat says
Hi! I will be making this just wondering if it’s okay to make several hours ahead of time and okay to reheat with sauce in low heat oven? Thx!
Nagi says
Yes 100% Kat! N x
Joseph Stewart says
Slow cooked pork loin is one of my all-time favs. I’ll use it for Mexican carnitas, pork tacos and all sorts of other applications, and while the honey/butter sauce sounds delectable, “pouring all juices in slow cooker into large saucepan” for the sauce (as suggested in this recipe), is mighty ambitious in my view. A typical pork loin is ‘loaded’ with exterior fat that renders into a surface layer of pure oil, and that should most certainly be decanted entirely to waste before pouring it into a saucepan, or you’re bound to have some digestive problems shortly after dinner. Just my 2-cents. 😉