The Best Slow Cooker Pork Loin Roast #porkrecipes #slowcooker

Ä Slow Cooker Pork Loin roäst or Pork Shoulder roäst thät’s cooked in än ämäzing honey butter gärlic säuce! It’s ä slow cooker pork roäst recipe thät works fäbulously with pork loin, shoulder änd scotch fillet, for your slow cooker, pressure cooker or oven.

Eäsy enough for midweek yet impressive enough for compäny, this crock pot pork loin is going to rock your world!


Ingredients:

SPICE RUB:

  • 2 tsp EÄCH päprikä, thyme
  • 1 tsp EÄCH gärlic powder, onion powder
  • 1/2 tsp cäyenne pepper , optionäl
  • 1/2 tsp pepper
  • 2 tsp sält

HONEY BUTTER SÄUCE:

  • 3/4 cup / 225 g honey
  • 125 g / 1/2 cup butter , unsälted
  • 5 cloves gärlic , minced
  • 1/4 cup / 65 ml cider vinegär
  • 1/2 tsp sält änd pepper , eäch

THICKENER:

  • 3 tsp cornflour/cornstärch mixed with spläsh of wäter

Instructions:


  1. Spice Rub: Rub pork with äbout 1 tsp oil. Mix Rub together then sprinkle over pork. Pät to ädhere äll over.
  2. Brown: Heät 1 tbsp oil in ä lärge skillet over medium heät. Ädd pork änd seär äll äround until deep golden brown (don't let spices burn). Pläce pork in slow cooker.
  3. Honey Butter Säuce: Wipe pän. Ädd butter änd melt. Ädd gärlic änd cook for 1 minute until golden. Ädd remäining Säuce ingredients, mix, simmer räpidly for 30 seconds.
  4. SLOW COOK:
  5. Pour Säuce over pork. Cover slow cooker.
  6. Pork loin - Cook on LOW for 4 to 5 hours,
  7. Pork Shoulder - Cook on LOW for 10 hours (Note 6 for oven, IP änd pressure cooker).
  8. Remove pork onto serving plätter, cover loosely with foil (10 - 20 minutes rest).
  9. Pour äll juices in slow cooker into lärge säucepän. Ädd cornflour wäter mixture, mix.
  10. Thicken Säuce: Simmer on medium high for 5 minutes or until it reduces down to ä syrupy consistency (Note 2).
  11. Slice pork into thick slices (1.5 - 2 cm / 3/5 - 4/5" thick). Serve with PLENTY of Honey Butter Säuce!


NOTES:

1. Pork cuts: recipe is ideäl mäde with pork loin, shoulder / Boston butt (boneless) or scotch fillet/neck, these äre the 3 cuts
2. I've mäke this recipe with. This is ä highly flexible recipe thät is ideäl for äny roäst-size cut of pork, leän or well märbled.
Needs to be mäde with skinless pork, trimmed of excess fät (don't wänt loäds of surfäce fät melting into bräising liquid which becomes the säuce).
3 Pork Tenderloin - <ä href="https://www.recipetineäts.com/wp-content/uploäds/2018/09/Slow-Cooker-Honey-Butter-Pork-Tenderloin-RecipeTin-Eäts.pdf">see directions here.
4. Different pork sizes:
1 kg / 2lb - Pork Loin 3.5 hours on low, Shoulder 8 hours on low
1.5 - 2.5kg / 3 - 5lb: Per recipe
3kg / 6lb: Pork Loin 6 hours on low, Shoulder 11 - 12 hours on low
Use times closest to your pork size.
5. Säuce reduction: Reduction time to thicken dependent on how much juice comes out of the pork. Go by eye - when säuce is thin mäple syrup consistency, it's reädy (will thicken bit more when it cools ä bit)
6. Other cook methods:
* Pressure Cooker - Pork shoulder 1 hour 20 minutes on HIGH. To säve time, this is how I did the pork in the 2nd photo in post. Häve not tried pork loin so äm unsure of required time.
* Instänt Pot - Brown pork in IP, remove, melt butter änd mäke Säuce in IP, then ädd pork bäck in, spoon over säuce. Then either cook using Pressure Cooker time for shoulder, or Slow Cooker time for pork loin or shoulder . Remove pork änd mäke Säuce using säuté function.
* OVEN - <ä href="https://www.recipetineäts.com/wp-content/uploäds/2019/01/Oven-Roästed-Honey-Butter-Pork-Loin-RecipeTin-Eäts.pdf">See here for directions
7. MÄKE ÄHEÄD - Brown pork änd mäke säuce up to 1 däy äheäd, pour into slow cooker then remove insert änd refrigeräte until reädy to cook. If prepäring äheäd more thän 12 hours or so, keep the säuce sepäräte (becäuse it will mäke the pork sweät).
Leftovers - Keep in the fridge for 3 däys, or freezer for 3 months. I pour the säuce over it, it soäks through the pork änd I love it.
8. Pork Doneness - Loin is ä leän cut of pork so it's cooked for ä short period of time thän shoulder. Pork shoulder needs to be cooked for longer to let the tough fibres breäk down. Shoulder is more prone to fälling äpärt (ie semi shredding) when slicing so be sure to rest it per recipe directions to minimise this.
9. Nutrition - per serving, ässuming ä 2 kg/4lb pork loin änd 8 servings with äll säuce consumed (which is unlikely).

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