Prep time: 10 mins | Cook time: 10 hrs | Total time: 10 hrs 10 mins | Servings: 8
The incredible flavour of honey butter sauce is soaked in every nook of the pork making it super irresistible and will leave you drooling! Serve this with your fave roasted veggies or mashed potatoes for a filling meal that everyone around the table will gladly devour!
Ingredients
1.5 tablespoons olive oil, separated
1.75 – 2.5 kg / 3.5 – 5 pounds pork loin OR shoulder/Boston butt ,or scotch fillet, skinless
SPICE RUB:
1/2 teaspoon cayenne pepper, optional
2 teaspoons EACH paprika, thyme
1 teaspoon EACH garlic powder, onion powder
2 teaspoons salt
1/2 teaspoon pepper
HONEY BUTTER SAUCE:
125grams / 1/2 c. butter, unsalted
3/4 c. honey
5 cloves garlic, minced
1/2 teaspoon salt and pepper, each
1/4 c. cider vinegar
THICKENER:
3 teaspoons cornflour/cornstarch mixed with a splash of water
How to make Slow Cooker Pork Loin Roast OR Pork Shoulder
Step 1: Massage the pork with about a tsp oil and sprinkle with the mix rub. Pat the rub on the entire pork.
Step 2: In a large skillet, heat 1 tbsp oil over medium heat. Once the oil is shimmering, add the pork to the skillet and sear until deep golden brown. Ensure not to burn the spices. When done, transfer the seared pork to a slow cooker.
Step 3: Wipe clean the pan, then add the butter. Allow it to melt. Once the butter has melted, add the garlic to the pan and cook for a minute until golden. Add the rest of the sauce ingredients, stir, and quickly simmer for 30 seconds.
Step 4: Over the pork in the slow cooker, pour the sauce. Put the lid on and set the meat to cook. If using pork loin, cook for 4 to 5 hours on low. For pork shoulder, cook for 10 hours on low. Note that the cooking time varies depending on the size of the meat.
Step 5: When the cooking time is done, take the pork from the slow cooker and onto a serving plate. Using foil, loosely tent the pork and allow it to rest for at least 10 to 20 minutes.
Step 6: Into a large saucepan, pour the juices from the slow cooker. Stir in the cornflour water mixture and let it simmer for about 5 minutes over medium-high heat until the sauce has reduced to a syrupy consistency.
Step 7: To serve, slice the pork into 1.5 to 2 cm or 3/4 to 4/5-inch thickness and enjoy with plenty of Honey Butter Sauce.
Notes:
This recipe is best made with pork loin, shoulder/Boston butt(boneless), or scotch fillet/neck. You can use any roast-size cut of pork, lean or well-marbled.
We don’t want tons of fat melting on the surface so use skinless pork trimmed of excess fat. This is because the liquid becomes the sauce.
Pork sizes (refer to the cooking time to closest to the pork size you are using):
ü 1 kg/2 pound – Pork Loin 3.5 hours on low, Shoulder 8 hours on low
ü 1.5 – 2.5kg/3-5 pounds: Per recipe
ü 3kg/6 pounds: Pork Loin 6 hours on low, Shoulder 11 – 12 hours on low
Thickening the sauce depends on how much juice comes out of the pork. Keep an eye as the sauce is ready when it has thin maple syrup consistency, Note that the sauce will further thicken as it cools.
Other methods:
Pressure Cooker: Cook the pork shoulder on high for 1 hour and 20 minutes.
Instant Pot: In IP, brown the pork. Remove the pork from the IP when done. Now, melt the butter and make the sauce. Return the pork to the IP and spoon over the sauce. You can use the pressure cooking time for shoulder or slow cooker time for pork loin or shoulder. Pour in half a cup of water if you get the burn notice. Keep the pork aside when done. Set the IP to “Saute” to make the sauce.
You can even make it in the oven.
To make this ahead, first, brown the pork, then make the sauce a day in advance. Into the slow cooker, pour in the sauce. Take the insert out and store it in the fridge until ready to cook. I suggest keeping the sauce separately if prepping ahead more than 12 hours or so.
Store any leftovers in the fridge for up to 3 days or in the freezer for up to 3 months.
If using loin (lean cut of pork), it is cook for a short time. While the shoulder needs longer to cook because of the tough fibres. If using the shoulder, ensure to let it rest first before slicing to minimize falling apart.
NUTRITION FACTS:
Calories: 561cal (28%) | Carbohydrates: 28g (9%) | Protein: 56g (112%) | Fat: 23g (35%) | Saturated Fat: 11g (69%) | Cholesterol: 198mg (66%) | Sodium: 853mg (37%) | Potassium: 1014mg (29%) | Sugar: 26g (29%) | Vitamin A: 730IU (15%) | Vitamin C: 1.1mg (1%) | Calcium: 23mg (2%) | Iron: 1.6mg (9%)
Ingredients
- 1.5 tablespoons olive oil, separated
- 1.75 - 2.5 kg / 3.5 - 5 pounds pork loin OR shoulder/Boston butt ,or scotch fillet, skinless
- SPICE RUB:
- 1/2 teaspoon cayenne pepper, optional
- 2 teaspoons EACH paprika, thyme
- 1 teaspoon EACH garlic powder, onion powder
- 2 teaspoons salt
- 1/2 teaspoon pepper
- HONEY BUTTER SAUCE:
- 125grams / 1/2 c. butter, unsalted
- 3/4 c. honey
- 5 cloves garlic, minced
- 1/2 teaspoon salt and pepper, each
- 1/4 c. cider vinegar
- THICKENER:
- 3 teaspoons cornflour/cornstarch mixed with a splash of water
Instructions
Step 1: Massage the pork with about a tsp oil and sprinkle with the mix rub. Pat the rub on the entire pork.
Step 2: In a large skillet, heat 1 tbsp oil over medium heat. Once the oil is shimmering, add the pork to the skillet and sear until deep golden brown. Ensure not to burn the spices. When done, transfer the seared pork to a slow cooker.
Step 3: Wipe clean the pan, then add the butter. Allow it to melt. Once the butter has melted, add the garlic to the pan and cook for a minute until golden. Add the rest of the sauce ingredients, stir, and quickly simmer for 30 seconds.
Step 4: Over the pork in the slow cooker, pour the sauce. Put the lid on and set the meat to cook. If using pork loin, cook for 4 to 5 hours on low. For pork shoulder, cook for 10 hours on low. Note that the cooking time varies depending on the size of the meat.
Step 5: When the cooking time is done, take the pork from the slow cooker and onto a serving plate. Using foil, loosely tent the pork and allow it to rest for at least 10 to 20 minutes.
Step 6: Into a large saucepan, pour the juices from the slow cooker. Stir in the cornflour water mixture and let it simmer for about 5 minutes over medium-high heat until the sauce has reduced to a syrupy consistency.
Step 7: To serve, slice the pork into 1.5 to 2 cm or 3/4 to 4/5-inch thickness and enjoy with plenty of Honey Butter Sauce.
Notes
This recipe is best made with pork loin, shoulder/Boston butt(boneless), or scotch fillet/neck. You can use any roast-size cut of pork, lean or well-marbled. We don’t want tons of fat melting on the surface so use skinless pork trimmed of excess fat. This is because the liquid becomes the sauce. Pork sizes (refer to the cooking time to closest to the pork size you are using): ü 1 kg/2 pound - Pork Loin 3.5 hours on low, Shoulder 8 hours on low ü 1.5 - 2.5kg/3-5 pounds: Per recipe ü 3kg/6 pounds: Pork Loin 6 hours on low, Shoulder 11 - 12 hours on low Thickening the sauce depends on how much juice comes out of the pork. Keep an eye as the sauce is ready when it has thin maple syrup consistency, Note that the sauce will further thicken as it cools. Other methods: Pressure Cooker: Cook the pork shoulder on high for 1 hour and 20 minutes. Instant Pot: In IP, brown the pork. Remove the pork from the IP when done. Now, melt the butter and make the sauce. Return the pork to the IP and spoon over the sauce. You can use the pressure cooking time for shoulder or slow cooker time for pork loin or shoulder. Pour in half a cup of water if you get the burn notice. Keep the pork aside when done. Set the IP to “Saute” to make the sauce. You can even make it in the oven. To make this ahead, first, brown the pork, then make the sauce a day in advance. Into the slow cooker, pour in the sauce. Take the insert out and store it in the fridge until ready to cook. I suggest keeping the sauce separately if prepping ahead more than 12 hours or so. Store any leftovers in the fridge for up to 3 days or in the freezer for up to 3 months. If using loin (lean cut of pork), it is cook for a short time. While the shoulder needs longer to cook because of the tough fibres. If using the shoulder, ensure to let it rest first before slicing to minimize falling apart.
