Prep time: 10 mins | Cook time: 10 hrs | Total time: 10 hrs 10 mins | Servings: 8
Slow-cooked pork soaked up all the incredible honey butter sauce for that mouthwatering, beyond incredible meal that’s perfect for the whole family! Make this in the Slow Cooker, Instant Pot, or Oven, either way, this turns out amazing always! Just be mindful of the different cooking methods and cooking time.
Ingredients
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1.75 – 2.5 kg / 3.5 – 5 pounds pork loin OR shoulder/Boston butt ,or scotch fillet, skinless
1.5 tablespoons olive oil, separated
SPICE RUB:
2 teaspoons paprika
2 teaspoons thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper, optional
1/2 teaspoon pepper
2 teaspoons salt
HONEY BUTTER SAUCE:
3/4 c. honey
125 grams / 1/2 c. butter, unsalted
5 cloves garlic, minced
1/4 c. cider vinegar
1/2 teaspoon salt and pepper, each
THICKENER:
3 teaspoons cornflour/cornstarch mixed with a splash of water
How to make Slow Cooker Pork Loin Roast OR Pork Shoulder
Spice Rub:
Step 1: Coat the pork with around a tsp of oil.
Step 2: Combine the rub ingredients, then sprinkle it over the pork.
Step 3: In a large skillet, heat a tbsp oil over medium heat. Once the oil is hot, add the pork to the skillet and sear until deep golden brown. Keep an eye as to not burn the spices.
Step 4: In a slow cooker, transfer the pork.
Honey Butter Sauce:
Step 1: Wipe the pan clean before adding the butter. Once melted, add the garlic and cook for about a minute until golden. Add the rest of the ingredients to the pan, stir, then rapidly simmer for 30 seconds.
SLOW COOK:
Step 1: Over the pork in the slow cooker, pour the sauce.
Step 2: Cover the slow cooker, set on low, and cook for 4 to 5 hours if using pork loin. Or 10 hours on low for pork shoulder.
Step 3: To a serving platter, transfer the pork and loosely cover it with foil. Allow the pork to rest for at least 10 to 20 minutes.
Step 4: Into a large saucepan, pour all the juices from the slow cooker. Add in the cornflour water mixture and mix to combine.
Thicken Sauce:
Step 1: Simmer the sauce for about 5 minutes over medium-high heat or until it has reduced to a syrupy consistency.
Step 2: Into about 1.5 – 2 cm / 3/5 to 4/5-inches thickness, slice the pork.
Step 3: Enjoy a generous amount of Honey Butter Sauce.
Notes:
The ideal pork cuts for this recipe are pork loin, shoulder/Boston butt (boneless), or scotch fillet/neck. Although, this recipe is pretty flexible and is ideal for a variety of roast-size cut of pork, lean, or well-marbled. But make sure to trim the excess fat as you don’t want the surface melting with fat.
For the different sizes of pork:
1 kg / 2 pound – Pork Loin 3.5 hours on low, Shoulder 8 hours on low
1.5 -to 2.5kg / 3 to 5 pounds – Per recipe
3kg / 6 pounds – Pork Loin 6 hours on low, Shoulder 11 – 12 hours on low
I suggest using the closest time to the pork size you will use.
Reducing the sauce depending on how much juice comes out of the pork. Keep an eye because once the sauce is already with a thin maple syrup consistency, it is done.
This recipe you can cook using different methods (Pressure Cooker, Instant Pot, or Oven):
Pressure Cooker: If using pork shoulder, cook on high for an hour and twenty minutes.
Instant Pot: In the IP, brown the pork. To make the sauce, melt the butter in the IP, add the pork back, and spoon the sauce over. Use the cooking time for the shoulder, either use the Pressure Cooker or Slow cooker time. Add in half a cup of water if you get the burn notice. Take the pork out, then in saute mode, make the sauce.
Make this dish ahead, first brown the pork, then make the sauce a day early. Pour the sauce into the slow cooker with the pork, remove the insert, and place in the fridge until ready to serve. Or keep the sauce separate if planning to prepare 12 hours ahead or so.
Store the leftovers in the fridge for up to 3 days or up to 3 months in the freezer. So the sauce soaks through the pork, pour it over.
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
- 1.75 - 2.5 kg / 3.5 - 5 pounds pork loin OR shoulder/Boston butt ,or scotch fillet, skinless
- 1.5 tablespoons olive oil, separated
- SPICE RUB:
- 2 teaspoons paprika
- 2 teaspoons thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, optional
- 1/2 teaspoon pepper
- 2 teaspoons salt
- HONEY BUTTER SAUCE:
- 3/4 c. honey
- 125 grams / 1/2 c. butter, unsalted
- 5 cloves garlic, minced
- 1/4 c. cider vinegar
- 1/2 teaspoon salt and pepper, each
- THICKENER:
- 3 teaspoons cornflour/cornstarch mixed with a splash of water
Instructions
Spice Rub:
Step 1: Coat the pork with around a tsp of oil.
Step 2: Combine the rub ingredients, then sprinkle it over the pork.
Step 3: In a large skillet, heat a tbsp oil over medium heat. Once the oil is hot, add the pork to the skillet and sear until deep golden brown. Keep an eye as to not burn the spices.
Step 4: In a slow cooker, transfer the pork.
Honey Butter Sauce:
Step 1: Wipe the pan clean before adding the butter. Once melted, add the garlic and cook for about a minute until golden. Add the rest of the ingredients to the pan, stir, then rapidly simmer for 30 seconds.
SLOW COOK:
Step 1: Over the pork in the slow cooker, pour the sauce.
Step 2: Cover the slow cooker, set on low, and cook for 4 to 5 hours if using pork loin. Or 10 hours on low for pork shoulder.
Step 3: To a serving platter, transfer the pork and loosely cover it with foil. Allow the pork to rest for at least 10 to 20 minutes.
Step 4: Into a large saucepan, pour all the juices from the slow cooker. Add in the cornflour water mixture and mix to combine.
Thicken Sauce:
Step 1: Simmer the sauce for about 5 minutes over medium-high heat or until it has reduced to a syrupy consistency.
Step 2: Into about 1.5 - 2 cm / 3/5 to 4/5-inches thickness, slice the pork.
Step 3: Enjoy a generous amount of Honey Butter Sauce.
Notes:
The ideal pork cuts for this recipe are pork loin, shoulder/Boston butt (boneless), or scotch fillet/neck. Although, this recipe is pretty flexible and is ideal for a variety of roast-size cut of pork, lean, or well-marbled. But make sure to trim the excess fat as you don’t want the surface melting with fat.
For the different sizes of pork:
1 kg / 2 pound - Pork Loin 3.5 hours on low, Shoulder 8 hours on low
1.5 -to 2.5kg / 3 to 5 pounds - Per recipe
3kg / 6 pounds - Pork Loin 6 hours on low, Shoulder 11 - 12 hours on low
I suggest using the closest time to the pork size you will use.
Reducing the sauce depending on how much juice comes out of the pork. Keep an eye because once the sauce is already with a thin maple syrup consistency, it is done.
This recipe you can cook using different methods (Pressure Cooker, Instant Pot, or Oven):
Pressure Cooker: If using pork shoulder, cook on high for an hour and twenty minutes.
Instant Pot: In the IP, brown the pork. To make the sauce, melt the butter in the IP, add the pork back, and spoon the sauce over. Use the cooking time for the shoulder, either use the Pressure Cooker or Slow cooker time. Add in half a cup of water if you get the burn notice. Take the pork out, then in saute mode, make the sauce.
Make this dish ahead, first brown the pork, then make the sauce a day early. Pour the sauce into the slow cooker with the pork, remove the insert, and place in the fridge until ready to serve. Or keep the sauce separate if planning to prepare 12 hours ahead or so.
Store the leftovers in the fridge for up to 3 days or up to 3 months in the freezer. So the sauce soaks through the pork, pour it over.