Can I use pork shoulder instead of pork loin?

Yes, absolutely. Pork shoulder becomes extra tender and juicy when cooked low and slow. Just remember it takes longer—about 10 hours on LOW—compared to 4–5 hours for pork loin.

Do I have to brown the pork before slow cooking?

You don’t have to, but I always recommend it. Browning adds deeper flavor and helps the seasoning stick. If you’re in a rush, you can skip it, but the final dish will be slightly lighter in taste.

Can I cook this on HIGH instead of LOW?

You can, but I wouldn’t. Pork cooked on HIGH tends to dry out, especially pork loin. Cooking on LOW gives you the tender, melt-in-your-mouth texture that makes this recipe so good.

What’s the best way to thicken the sauce?

The cornstarch slurry does most of the work, but reducing the sauce on the stovetop for about 5 minutes makes it rich and glossy. If it gets too thick, add a splash of warm water.

Can I make this recipe ahead of time?

Yes. This reheats beautifully. Store the pork and sauce separately in the fridge for up to 3 days. Warm gently on the stove or in the microwave, adding a little water if needed.

Can I freeze the leftovers?

Definitely. Freeze the sliced pork with some of the sauce in an airtight container for up to 3 months. Thaw overnight and reheat slowly to keep it moist.

Slow Cooker Honey Butter Pork Roast Ultimate Comfort Meal

Description

Tender, juicy pork slow-cooked in a rich honey butter garlic sauce — this cozy, hands-off dinner is easy enough for busy weeknights and special enough for Sunday dinner.

Ingredients

Scale

Spice Rub:
2 teaspoons salt
2 teaspoons thyme
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
Pork:
3.5–5 lb pork loin or pork shoulder
1 teaspoon olive oil
1 tablespoon olive oil for browning
Honey Butter Sauce:
1/2 cup unsalted butter
3/4 cup honey
5 garlic cloves, minced
1/4 cup apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
3 teaspoons cornstarch mixed with cold water

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Instructions

Rub pork with 1 tsp olive oil. Mix spices and coat pork evenly, pressing seasoning into the surface.
Heat 1 tbsp olive oil in a skillet. Brown pork on all sides until golden, then transfer to the slow cooker.
In the same skillet, melt butter and sauté garlic until fragrant. Stir in honey, vinegar, salt, pepper, and cornstarch slurry. Simmer briefly.
Pour sauce over pork in the slow cooker.
Cook on LOW: 4–5 hours for pork loin, or 10 hours for pork shoulder.
Let pork rest 10–20 minutes before slicing.
Optional: Reduce slow cooker juices on stovetop for 5 minutes until thickened. Spoon over sliced pork and serve.

Notes

Use pork shoulder for maximum tenderness. Sauce can be reduced for extra richness. Leftovers store well and are great for sandwiches, wraps, or bowls.

Prep Time: 15 minutes
Cook Time: 5 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 460
Sugar: 18g
Sodium: 680mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 36g
Cholesterol: 115mg