Maggie’s Monday Meals

Maggie’s Monday Meals

Pork Loin Crockpot Roast


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.



  • 5 – 5lb pork loin OR shoulder/boston butt ,
  • 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 / 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



  1. Spice Rub: Rub pork with about 1 tsp oil. Mix Rub together then sprinkle over pork. Pat to adhere all over.
  2. 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.
  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.

Slow Cook:

Slow Cook:

  1. Pour Sauce over pork. Cover slow cooker.
  2. Pork loin – Cook on LOW for 4 to 5 hours,
  3. Pork Shoulder – Cook on LOW for 10 hours (Note 6 for oven, IP and pressure cooker).
  4. Remove pork onto serving platter, cover loosely with foil (10 – 20 minutes rest).
  5. Pour all juices in slow cooker into large saucepan. Add cornflour water mixture, mix.
  6. Thicken Sauce: Simmer on medium high for 5 minutes or until it reduces down to a syrupy consistency (Note 2).
  7. Slice pork into thick slices (1.5 – 2 cm / 3/5 – 4/5″ thick). Serve with PLENTY of Honey Butter Sauce!



*Works well with Pork  Butt or Pork Shoulder too


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).