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 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…..)
Hi Nagi, for those of us who do not eat pork, can you please recommend another meat? Thank you
Hi Sameera! I think beef would be amazing with this – I’d use brisket to ensure it’s sliceable! N x
Thanks Nagi Just want I wanted more slow cooker Recipes. Now I cannot wait and buy the Pork, This sounds Yummo!!
Hope you get a chance to try it Kerry!
Can’t wait to try this one. Looks delicious as usual. You make the best comfort food recipes. Thanks
Hope you get a chance to try it Brendan! N x
I’ve been a silent follower for a while, but had to pipe up for this one. Yours is one blog that the Husband and I both eagerly anticipate: we look at the pictures, drooling slightly, and then fire up the video for the ultimate food-porn movie. I’ve made loads of your recipes, and this one’s next: in fact, I got out the rolled pork shoulder I was saving for a Memphis-style pulled pork done in my Schlemmertopf . This looks yummier, even if it’ll take a bit longer, plus SAUCE!!
I love hearing that Kate! I’m so glad you’re enjoying my recipes and I do hope you get a chance to try it 🙂 Say hi to your husband for me! N x
Heavens !! My first try failed to reach Vietnam 🙂 ! Oh, can’t wait to get to the butcher so I can prepare this . . . and methinks shall repost too 🙂 ! Shall make it the old-fashioned way methinks as work from home and have no problems keeping a loving eye on it!! But am certain it will have fabulous taste . . . . And, whilst having a memorable trip, and a safe one, please do remember all these new recipes for us . . . Oh, Dozer: he’s just a ham actor . . .
I didn’t pick this one as one you would like Eha! I feel like I know what will appeal to you – and definitely didn’t think this one would!!! Clearly I got it totally wrong! 🙂 N x
I rarely crumb or deep-fry and try to avoid sugar and excess fat . . . but to this you have added such a flavour-bomb, one I know my Baltic, Scandinavian etc friends will love, and I shall truly make, that it just had to go out on a repost . . . . hope you will enjoy yourself to bits . . . . E
This one is 100% YUM, YUMI……SAUCE, SAUCE AND MORE SAUCE . THATS ME!! Enjoy your time out, safe trip andPLEASE DO NOT LEAVE ANYTHING BEHIND AT THE TAXI RANK…..OK MAYBE DIRTY LAUNDRY……HAAA,HAAAA.. Dear Dozer thinks oh no not again, what is she doing leaving me BIHIND ? My Cat also was a suck and last time she played up badly on neighbour that was looking after her. She would wet bathroom and on nice day she went to another neighbour place without her knowing or seeing her. Poor people keep looking and calling Maza and she snuggled in her dooner and enjoying her self. Animals we love them but they can be real trouble at a time. Ok, have good time and enjoy some one else doing cooking..
Good one Nagi!! That’s the way to be Happy!! Relaxing with drink just what Dr ordered….! Be safe. On a plane have shut eye/ Beauty sleep, so your are nice and fresh. Ciao!
BA HA HA!!! Am happy to say I am at the airport and it’s been incident free so far! Currently sipping a glass of champers and relaxing, chatting away to YOU on email! N x
My Dear Queen dela Cuchina, my mouth is watering and drooling over this recipe so much, that I had to put on a bib to catch all the drooling.
I am going to ask you for a special favor, if possible, but can you convert this wonderful recipe for me to use one of
my beautiful and colorful Dutch Ovens. I am in love with all of my beautiful enameled cast iron skillets and colorful
Dutch Ovens, that I hate to have to use my very nice stainless steel crockpot, with insert. I love my stovetop and just
want to cook everything on top if possible. I know Nagi, I’m a pain in the neck, but if you can convert this wonderful
recipe for me to one of my Dutch Ovens, I will say many prayers for both you and Dozer. No hurry, enjoy your wonderful trip and when you get back home and find a minute, let me know. Know well you will come back with nice recipes from your trip. Best to you and Dozer always, and God Bless…….
You are not a pain in the neck!!! I’ve popped directions in the notes of the recipe 🙂 N x
I wait for your emails to drop in and can’t wait to see them. You give me recipes that I will try every time, I salivate and don’t flick through any of them. Enjoy your holiday, I’m sure there will be recipes coming out of it. We are going overseas this week and have packed our bags and put them in the car already so Eddie our cavoodle forgets that he has seen the suitcases and can relax again. Our house sitter will arrive the day before we go and we can just sneak off pretending we are going to the shops. Must admit, he will be the only one we worry about while we are away.
YOU DIDN”T!!! 😂 That’s HILARIOUS! I love it!! N xx
I am drooling already! I have never gone wrong with any recipe I have chosen . You always rock my world. You constanly send recipes that are amazing. I have gotten some pretty awful recipes off the internet! When you and Dozer drop by I am excited. I know something yummy is on the way. People have pinned some of your reciped from me and I alway encourage them to follow you. Have a great vacation! Thanks for all the extra tips for cooking this recipe. They make it all so easy. Barb
Thanks Barbara! I’m so glad you enjoy my recipes!!! Hope you have a great weekend – N x
Hi Nagi, hope you’re enjoying your vacation! My pup starts moping around the minute she sees my suitcases! I have a 2.5# sirloin tip pork roast that I’d love to try using your recipe. What adjustments, if any, should I make? LOVE your recipes. They are on a very short list that I’m not afraid to prepare for guests without a test run. Thank you for your commitment to excellence and flavor.
Hi Linda! Sirloin tip roast is the back part of the pork loin and actually, if you look at the top photo, the part where I sliced the pork is sirloin tip 🙂 It’s more marbled than loin so it’s ideal for this recipe, just follow it, no amendments required! N x
Well, of course Dozer doesn’t like seeing the suitcase coming out! He’s your BABY!
This recipe looks fantastic, as usual (!) . . . and additionally, I really appreciate your fantastic illustrations and your lessons about the food. I would never had thought about the cut of the pork till I got to the store and stood there wondering about which to buy — loin, shoulder or Scotch fillet, which I’ve never heard of. I always learn something new reading your wonderful recipes and messages! I do know that I’ve baked some very dry pork roasts and others, with the ribs, were really much more moist and juicy, I am thinking because the loin has less fat and the rib roasts have greater fat.
I’m also going through ALL of your recipes and your mom’s, jotting down spices and ingredients that I need — do not know whether I’ll search Amazon for them, of hike down to Albany, about 60 miles away, to an Asian store, either way will work!
Happy Trails! PS — an alligator tip for you — when I lived near the Florida Everglades where alligator can be found deep fried for dining, many people think that the meat from the tail is the tenderest — not true! The jowl meat is the most tender — I learned this from the Mikkosukkee Indians who make a popular version at their outdoor events.
I’m so glad you are enjoying my recipes Nadine! And YES I’ve had alligator! In New Orleans. It was delish! Mind you, it was deep fried and slathered in a tasty sauce!! N x
Any food made in New Orleans is out of this world luscious! I hope you tried their Beignets and praline candies! I’ll assume you did, I don’t know how you could not have! The (Florida Everglades) Mikkosukees also bread and then deep fry alligator, but serve no sauce with it — I’ll keep that in mind next time I’m in NO!
YES I DID!!!! I am pretty sure Beignets was the first thing I ate there!!
I’m thinking this recipe just might be a good one for this year’s holiday family gathering. For one, it looks absolutely delicious! For another, it would make my food prep (which I do by myself) so much easier– pretty much “set it and forget it”! Win-win
A couple of relatives are vegetarian and I always try to provide a vegetarian entree that is as “important” as my meat entree. So I’m thinking I might experiment ahead by making this sauce and serving with roast tofu to see if that might be a good offering for them this year. All my other sides– potatoes, veggies, etc.– would go with that as well as with the pork loin. I’m thinking I could marinate the tofu in the sauce, roast it, then serve with the reduced sauce on the side as a sort of “gravy”. Thoughts? If you have any ideas or suggestions for making this with tofu (or something else?), I’d certainly appreciate them!
As for Dozer moping about your packing, I have the same issue. When I get ready to travel, I actually pack my suitcase in my guest room over a period of days to reduce my four dogs’ guilt-inducing sad eyes!
Have a wonderful time in Vietnam, Nagi. Looking forward to the pictures.
It’s ideal for a gathering! Total crowd pleaser 🙂 I made it several times in a week to take the photos / make video / triple test the recipe so I was giving it to the homeless guy at the dog park for days and days, he is MAD for it! So were all my friends I gave it too. So much pork!!! For a vegetarian recipe using this sauce, how about pumpkin? You could really dress it up! I would do as follows: Cut into thick wedges. Toss in honey butter sauce, remove, then drizzle with olive oil as well (because just butter will burn in the oven). Roast each side for say 15 – 20 min, flip then another 10 minutes until golden. Reduce that sauce down until it tastes fabulous, use cornflour if needed to thicken it. The pile the pumpkin on a platter, drizzle over sauce, scatter with crumbled feta and some pine nuts and either chives or parsley, and some finely chopped red chilli would be an amazing touch too. Serve with extra sauce on the side ie don’t use all to drizzle, will soak it too much. I think that will look spectacular!
This is BRILLIANT! (Which explains why you do this for a living and I don’t…) Oh my gosh, this sounds so good plus it will be just beautiful to present. This is exactly the kind of dish that everyone will love– and a lot more exciting than tofu 🙂
I can’t thank you enough for this, Nagi, and the cherry on top is that your reply came in just a few hours after I posted! Not one but TWO great recipes today! You are just the best.
This pork roast is making my mouth water right now and I love slow cooker recipes! This would be great for my parents too bc it’s super tender and with gravy! I’m always on the lookout for easy and yummy meals for them.
I’m surprised Dozer didn’t jump in the middle of your suitcase, trying to stop you from going! 😂
I hope your enjoying your holiday bc two weeks go by fast N! x
Oh he would’ve jumped in if he could fit!!!!
😂
Thanks for yummy pork recipe on the eve of your PHO VIETNAM DEPARTURE💕
Dozer you are so much like Luca with travel suitcases. .when we are getting ready to pack, Luca has this wistful look on his face..but when Sheila our Dog Sitter arrives he does not even care when the Limo drives up to take us to the airport.😂
HA! That’s same as Dozer, he looks so depressed while I’m preparing to leave but once he arrives at the boarders’ place, he forgets all about me!!
I’ll be making this tomorrow evening, with whipped fluffy mashed taters and glazed dilled carrots. And whatever else happens! 😀
Happy Holidays Nagi, have a blast, eat lots, drink, be merry and come back home safe and sound. Dozer is already missing Mom, you can see it in his eyes.
Safe travels.
Oh believe me, I just dropped him off and he ain’t missing me in the least! He blasted out of the car and joined the pack!!
This recipe sounds wonderful as yours always are. I like so many others in this post ,would love to see some recipes from you for the instant pot.
Hi Victoria! Simple use your IP to brown the pork, remove it, then add the Sauce ingredients. Then return pork into the Sauce, spoon over sauce then slow cook per recipe!
Hi Nagi
Will this amazing looking recipe fit into a 4 quart Crockpot?
Thanks
HI Angela! That’s a bit smaller than what I use but as long as the PORK fits, then it will work fine! N x
Thank you. Enjoy your trip x
Have i am ex South African living in the U.S.A. We get New Zealand lamb.
Oh my your recipes are to die for. All look delicious.
Thank u. Keep them coming.
You’re so welcome Elaine! Glad you are enjoying them! PS NZ lamb rocks 🙂 N x
Could this be done in the Instant Pot? Would love to see some IP recipes from you as I know from experience that any recipe you post will be a success.
Gosh yes! We don’t have IP brand here in Australia but we have had IP’s with a different name here for years 🙂 I’ve popped directions in the notes 🙂 N x
Thanks so much, Nagi. Enjoy Vietnam! I had the world’s biggest and tastiest soft shell crab in Hanoi. My mouth waters thinking of it!
The milk in the picture of ingreds. looks alot like garlic. LOVE pork so will try this recipe today.
WHOOPS!!! Fixed 🙂 N x
I saw the picture, too.
Not milk.
BA HA HA! It’s GARLIC! Fixing it now 🙂 Thanks Binny!! N x
MILK??!!! No no… cornflour/cornstarch water mixture?? Did I label it wrong?? 😂