{"id":1647,"date":"2025-12-01T09:51:49","date_gmt":"2025-12-01T14:51:49","guid":{"rendered":"https:\/\/sunshine-by-us.com\/?p=1647"},"modified":"2026-03-02T19:22:58","modified_gmt":"2026-03-03T00:22:58","slug":"slow-cooker-pork-loin-roast","status":"publish","type":"post","link":"https:\/\/sunshine-by-us.com\/index.php\/2025\/12\/01\/slow-cooker-pork-loin-roast\/","title":{"rendered":"Slow Cooker Pork Loin Roast"},"content":{"rendered":"


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Slow Cooker Pork Loin Roast<\/figcaption><\/figure>\n

A Slow Cooker Pork Loin roast or Pork Shoulder roast that\u2019s cooked in an amazing honey butter garlic sauce! It\u2019s a slow cooker pork roast recipe that works fabulously with pork loin, shoulder and scotch fillet, for your slow cooker, pressure cooker or oven.<\/span><\/p>\n

This is a recipe I created especially for pork loin, but I\u2019ve found that it works just as well with pork shoulder so you\u2019ll see photos of both throughout this post.<\/span><\/p>\n

The beauty of this recipe is that it looks and tastes like a traditional oven roasted pork \u2013 but it\u2019s 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.<\/span><\/p>\n

Servings: 8<\/span><\/p>\n

INGREDIENTS<\/span><\/p>\n

1.75 \u2013 2.5 kg \/ 3.5 \u2013 5lb pork loin OR shoulder\/boston butt ,or scotch fillet, skinless (Note 1)<\/span>
\n1.5 tbsp olive oil , separated<\/span><\/p>\n

SPICE RUB:<\/span><\/p>\n

2 tsp EACH paprika, thyme<\/span>
\n1 tsp EACH garlic powder, onion powder<\/span>
\n1\/2 tsp cayenne pepper , optional<\/span>
\n1\/2 tsp pepper<\/span>
\n2 tsp salt<\/span><\/p>\n

HONEY BUTTER SAUCE:<\/span><\/p>\n

3\/4 cup honey<\/span>
\n125g \/ 1\/2 cup butter, unsalted<\/span>
\n5 cloves garlic, minced<\/span>
\n1\/4 cup cider vinegar<\/span>
\n1\/2 tsp salt and pepper, each<\/span><\/p>\n

THICKENER:<\/span><\/p>\n

3 tsp cornflour\/cornstarch mixed with splash of water<\/span><\/p>\n

STEPS<\/span><\/p>\n

1) Spice Rub: Rub pork with about 1 tsp oil. Mix Rub together then sprinkle over pork. Pat to adhere all over.<\/span><\/p>\n

2) Brown: Heat 1 tbsp oil in a large skillet over medium heat. Add pork and sear all around until deep golden brown (don\u2019t let spices burn). Place pork in slow cooker.<\/span><\/p>\n

3) 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.<\/span><\/p>\n

SLOW COOK:<\/span><\/p>\n

1) Pour Sauce over pork. Cover slow cooker.<\/span><\/p>\n

2) Pork loin \u2013 Cook on LOW for 4 to 5 hours (see Note 2 for cook times for different sizes)<\/span><\/p>\n

3) Pork Shoulder \u2013 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).<\/span><\/p>\n

4) Remove pork onto serving platter, cover loosely with foil (10 \u2013 20 minutes rest). (See Note 6 on Doneness)<\/span><\/p>\n

5) Pour all juices in slow cooker into large saucepan. Add cornflour water mixture, mix.<\/span><\/p>\n

6) Thicken Sauce: Simmer on medium high for 5 minutes or until it reduces down to a syrupy consistency (Note 3).<\/span><\/p>\n

7) Slice pork into thick slices (1.5 \u2013 2 cm \/ 3\/5 \u2013 4\/5\u2033 thick). Serve with PLENTY of Honey Butter Sauce!<\/span><\/p>\n

NOTES<\/span><\/p>\n

Pork cuts: recipe is ideal made with pork loin, shoulder \/ Boston butt (boneless) or scotch fillet\/neck, these are the 3 cuts I\u2019ve make this recipe with. This is a highly flexible recipe that is ideal for any roast-size cut of pork, lean or well marbled.<\/span><\/p>\n

Needs to be made with skinless pork, trimmed of excess fat (don\u2019t want loads of surface fat melting into braising liquid which becomes the sauce).<\/span><\/p>\n

Pork Tenderloin \u2013 see directions here.<\/span><\/p>\n

Different pork sizes:<\/span><\/p>\n

1.5 \u2013 2.5kg \/ 3 \u2013 5lb: Per recipe<\/span><\/p>\n

Use times closest to your pork size.<\/span><\/p>\n

Sauce reduction: Reduction time to thicken dependent on how much juice comes out of the pork. Go by eye \u2013 when sauce is thin maple syrup consistency, it\u2019s ready (will thicken bit more when it cools a bit)<\/span><\/p>\n

Other cook methods:<\/span><\/p>\n

Pressure Cooker \u2013 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.<\/span><\/p>\n

Instant Pot \u2013 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 saut\u00e9 function.<\/span><\/p>\n

OVEN \u2013 See here for directions<\/span><\/p>\n

MAKE AHEAD \u2013 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).<\/span><\/p>\n

Leftovers \u2013 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.<\/span><\/p>\n

Pork Doneness \u2013 Loin is a lean cut of pork so it\u2019s 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.<\/span><\/p>\n

Nutrition \u2013 per serving, assuming a 2 kg\/4lb pork loin and 8 servings with all sauce consumed (which is unlikely).<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

A Slow Cooker Pork Loin roast or Pork Shoulder roast that\u2019s cooked in an amazing honey butter garlic sauce! It\u2019s a slow cooker pork roast recipe that works fabulously with pork loin, shoulder and scotch fillet, for your slow cooker, pressure cooker or oven. This is a recipe I created especially for pork loin, but […]<\/p>\n","protected":false},"author":2,"featured_media":1652,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[12],"tags":[24],"class_list":["post-1647","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","tag-main-dish"],"_links":{"self":[{"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/posts\/1647","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/comments?post=1647"}],"version-history":[{"count":4,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/posts\/1647\/revisions"}],"predecessor-version":[{"id":1653,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/posts\/1647\/revisions\/1653"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/media\/1652"}],"wp:attachment":[{"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/media?parent=1647"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/categories?post=1647"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sunshine-by-us.com\/index.php\/wp-json\/wp\/v2\/tags?post=1647"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}