5 from 18 votes
Slow Cooker Pork Loin Roast
10 hrs 10 mins
Recipe video above. The idea with this recipe is that the pork loin is cooked beyond the point of well done until the fibres break down and become fork tender, so it acts like a sponge when served with the amazing Honey Butter sauce! Make this with shoulder, loin or scotch, and see note 6 for other cook methods!
- 1.75 - 2.5 kg / / 3.5 - 5lb pork loin, shoulder/boston butt or scotch fillet, skinless (Note 1)
- 1.5 tbsp olive oil , separated
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp thyme
- 1/2 tsp cayenne pepper , optional
- 2 tsp salt
- 1/2 tsp pepper
Honey Butter Sauce:
- 3/4 cup / 225 g honey
- 125 g / 1/2 cup butter , unsalted
- 5 cloves garlic , minced
- 1/4 cup / 65 ml cider vinegar
- 1/2 tsp salt and pepper , each
- 3 tsp cornflour/cornstarch mixed with splash of water
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 ingredients, mix, simmer rapidly for 30 seconds.
Slow Cook: Pour Sauce over pork. Cover slow cooker. Cook on LOW for 10 hours (Note 6 for oven, IP and pressure cooker). Check: Pork should be fork tender (Note 8)
Remove pork onto serving platter, cover loosely with foil (10 - 20 minutes rest).
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 2).
Slice pork into thick slices (1.5 - 2 cm / 3/5 - 4/5" thick). Serve with PLENTY of Honey Butter Sauce!