Growing up, my mom always saved her pork roast recipes for special Sunday dinners. She’d spend hours checking the oven, basting the meat, and timing everything just right. Back then, I thought making a good pork roast meant being tied to the kitchen all day. That was until my neighbor showed me how she makes hers in a crock pot.
Now, this pork loin roast recipe has become my go-to for busy weekdays. Just pop it in the slow cooker in the morning, and by dinner time, you’ve got tender, juicy meat that tastes like you worked much harder than you actually did. It’s the kind of recipe that makes people think you’ve got some special cooking skills, when really, the crock pot does all the work.
Why You’ll Love This Pork Loin Roast
- Foolproof cooking method – The slow cooker ensures your pork turns out perfectly tender every time – no dry meat here! Just set it and forget it while your house fills with amazing aromas.
- Sweet and savory flavor – The honey-butter sauce with garlic and herbs creates the perfect balance of flavors that coat every bite of this juicy roast.
- Great for meal prep – This big roast makes enough to feed a crowd or provide delicious leftovers that taste even better the next day for sandwiches and quick meals.
- Budget-friendly main dish – Pork loin is an economical cut of meat that becomes something special with this cooking method and flavor combination.
- Simple ingredients – You’ll likely have most of these pantry staples on hand already, and the ingredient list is straightforward with no fancy or hard-to-find items.
What Kind of Pork Should I Use?
For this slow cooker recipe, you’ve got two excellent choices: pork loin or pork shoulder (also called boston butt). Pork loin is the leaner option and will give you nice, clean-cut slices, but it can get a bit dry if overcooked. Pork shoulder, on the other hand, has more marbling throughout the meat, which means it’ll stay juicier and more tender during the long cooking process. If you’re new to slow cooking, I’d suggest going with the pork shoulder since it’s more forgiving and harder to overcook. Just make sure whichever cut you choose, you remove the skin but leave a thin layer of fat on top – this will help keep the meat moist while cooking.
Options for Substitutions
Let’s talk about what you can swap in this pork recipe if you need to:
- Pork cut: While pork loin is leaner, you can use pork shoulder (boston butt) for a more marbled, tender result. Just know that shoulder might need an extra hour or two of cooking time due to the higher fat content.
- Honey: Out of honey? Try maple syrup or brown sugar (use 2/3 cup) mixed with 2 tablespoons of water. Agave nectar works too, but use about 2/3 cup since it’s sweeter than honey.
- Apple cider vinegar: Regular white vinegar or rice vinegar can work here. Even lemon juice will do the trick – just use the same amount to get that nice tang.
- Butter: You can use margarine or even olive oil, though butter gives the best flavor. If using olive oil, reduce the amount to 1/3 cup.
- Cornstarch: All-purpose flour works as a thickener too – just double the amount and mix with cold water before adding. You could also use arrowroot powder in the same amount as cornstarch.
- Spices: Feel free to adjust the spice mix – Italian seasoning can replace thyme, smoked paprika can swap for regular paprika, and if you don’t like heat, just skip the cayenne.
What to Serve With Pork Roast?
This honey-glazed pork roast pairs perfectly with classic comfort food sides that can soak up all those tasty juices.
Creamy mashed potatoes are my go-to choice, but roasted root vegetables like carrots, parsnips, and sweet potatoes are also fantastic options that cook up beautifully while your pork is in the slow cooker.
For something green, try simple steamed broccoli or green beans – they provide a nice contrast to the rich, sweet glaze on the pork.
You can also add some homemade applesauce or sautéed apples on the side for a traditional pork pairing that never disappoints.
Storage Instructions
Keep Fresh: Let your pork loin cool down, then place it in an airtight container with some of its cooking juices to keep it moist. It’ll stay good in the fridge for up to 4 days. The flavors actually get even better after a day or two as they continue to meld together!
Freeze: This pork loin is perfect for freezing! Portion it out into freezer-safe containers or bags along with some sauce, squeeze out the air, and pop it in the freezer. It’ll keep well for up to 3 months. I like to freeze it in meal-sized portions for easy weeknight dinners.
Reheat: To warm up your pork loin, place it in a covered dish with a splash of broth or some of its original sauce. Heat it in the oven at 325°F (165°C) until warm through, or microwave on medium power, stirring the sauce occasionally. Just be careful not to overheat, as this can dry out the meat.
How to Know When the Pork Loin Roast is Done
The most reliable way to check if your pork loin is done is to use a meat thermometer – it should read 145°F (63°C) when inserted into the thickest part of the roast.
If you don’t have a thermometer, cut into the thickest part and check that the meat is mostly white with just a hint of pink in the center.
The pork should be tender enough that it can be easily pulled apart with a fork, but not so tender that it’s falling apart on its own.
Let the roast rest for 10-15 minutes after cooking to allow the juices to redistribute throughout the meat.
Crock Pot Pork Loin Roast FAQ
Why does the recipe call for both garlic powder and fresh garlic?
Using both forms of garlic creates layers of flavor in this pork roast. The garlic powder in the dry rub helps create a nice crust on the meat, while the fresh garlic in the sauce adds a more complex, fresh flavor that develops during the slow cooking process. I’ve tried it with just one or the other, but using both really makes the flavor pop.
Is it necessary to sear the pork before putting it in the slow cooker?
Yes, searing the pork before placing it in the slow cooker is an important step. This process, known as the Maillard reaction, creates a brown crust on the outside of the meat that adds rich flavor to the final dish. I spend about 3-4 minutes on each side to get a nice golden-brown color.
Why do we add the honey mixture partway through cooking instead of at the beginning?
Adding the honey mixture later in the cooking process prevents it from burning or becoming too dark. If we added it at the beginning, the sugars in the honey would caramelize too much during the long cooking time and could become bitter. I find that adding it partway through gives us just the right amount of sweetness and caramelization.
| Preparation Time | 15-20 minutes |
| Cooking Time | 240-300 minutes |
| Total Time | 255-320 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3900-4300
- Protein: 260-290 g
- Fat: 250-270 g
- Carbohydrates: 350-380 g
Ingredients
For the spice rub:
- 1/2 tsp cayenne pepper
- 2 tsp salt
- 1/2 tsp black pepper
- 2 tsp thyme
- 2 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
For the pork:
- 1 tsp olive oil
- 3.5-5 lb pork loin (or pork shoulder, boneless for easier carving)
- 1 tbsp olive oil (for browning the roast to develop flavor)
For the honey butter sauce:
- 1/2 tsp black pepper
- 5 garlic cloves (freshly minced)
- 3 tsp cornstarch (mixed with an equal amount of cold water)
- 1/4 cup apple cider vinegar
- 1/2 tsp salt
- 3/4 cup honey (I use Sue Bee Clover Honey for its mild flavor)
- 1/2 cup unsalted butter (melted slowly for best results)
Step 1: Prepare the Pork with Spice Rub
- 1.75 to 2.5 kg (about 3.5 to 5 lb) pork loin or shoulder/boston butt (also known as scotch fillet), skin removed
- 1 teaspoon olive oil
- 2 teaspoons each of paprika and thyme
- 1 teaspoon each of garlic powder and onion powder
- 1/2 teaspoon cayenne pepper, optional
- 1/2 teaspoon black pepper
- 2 teaspoons salt
Start by rubbing the pork with about 1 teaspoon of oil.
In a small bowl, mix your spice rub ingredients together, then sprinkle the mixture over the pork.
Pat the rub onto the meat to ensure it adheres well over the entire surface.
Step 2: Brown the Pork
- 1 tablespoon olive oil
Heat 1 tablespoon of oil in a large skillet over medium heat.
Add the seasoned pork to the skillet and sear it on all sides until it reaches a deep golden brown.
Be cautious not to let the spices burn.
Once browned, transfer the pork to your slow cooker.
Step 3: Prepare the Honey Butter Sauce
- 125g or 1/2 cup unsalted butter
- 3/4 cup of honey
- 5 minced garlic cloves
- 1/4 cup apple cider vinegar
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 3 teaspoons cornstarch mixed with a small amount of water
Wipe the skillet clean with a paper towel.
Add butter to the pan and melt it over medium heat.
Once melted, add garlic and cook for about 1 minute until it turns golden.
Mix in the remaining sauce ingredients and let the mixture simmer rapidly for 30 seconds.
Step 4: Cook the Pork in the Slow Cooker
Pour the honey butter sauce over the pork in the slow cooker.
Cover the slow cooker.
For pork loin, cook it on LOW for 4 to 5 hours.
If using pork shoulder, cook it on LOW for 10 hours.
Adjust the cooking time as needed for different sizes.
Refer to notes for alternative cooking methods in the oven or using an Instant Pot/pressure cooker.
Step 5: Rest the Pork and Prepare the Sauce
After cooking, remove the pork from the slow cooker and place it on a serving platter.
Cover the pork loosely with foil and let it rest for 10 to 20 minutes.
Meanwhile, pour all the juices from the slow cooker into a large saucepan and add a cornflour and water mixture.
Mix well.
Step 6: Thicken the Sauce and Serve
Simmer the sauce on medium-high heat for about 5 minutes, or until it reduces to a syrupy consistency.
This will concentrate the flavors.
Slice the pork into thick slices, approximately 1.5 – 2 cm (3/5 – 4/5 inches) thick, and serve with plenty of the honey butter sauce.
Enjoy your succulent pork with the rich and flavorful sauce!
