This Slow Cooker Company Pork Roast is by far one of my favorite roast recipes to serve for Sunday Dinners. The meat comes out juicy, and the gravy has the best savory flavors and is made with only simple ingredients.
What You’ll Love About This Recipe
Slow cooker meals are a great option to make during busy weeknights to have a delicious recipe to come home to at the end of the day, and this crock pot pork recipe is a favorite recipe to lean on. With the simple cut of pork and easy seasonings, you can have an extra tender roast with a delicious broth and a tangy glaze.
The beauty of this recipe is that you can add whatever root vegetables to the bottom of the pan for a complete meal, or just make the slow cooker pork recipe without anything added, and still have the best ever slow cooker pork roast.
Key Ingredients
To make a tender roast, use a boneless pork loin roast for this pot roast, but you could also use a pork butt roast or a boneless pork shoulder for more cuts of pork to use in this easy weeknight dinner.
If you want to make a delicious gravy (which is the best choice in our opinion) with this crock pot recipe, pick a roast with good marbling of connective tissue and use a cornstarch slurry of cornstarch and cold water with the drippings after the roast cooks.
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Our Crock Pot Pork Roast
- Prepare the slow cooker.
- In a medium skillet, heat olive oil over medium high heat.
- Season pork shoulder roast with salt and pepper on all sides, then brown all sides of the roast in the olive oil.
- Place the roast in the slow cooker.
- In a medium bowl, mix together honey, soy sauce, red wine vinegar, dry mustard, salt, garlic powder, and pepper.
- Pour over the top of the pork roast and cook on low for 7-8 hours.
- Remove tender pork roast from slow cooker and place on a serving plate.
- Pour the remaining liquid from the slow-cooked pork roast into a medium-sized saucepan and heat on the stove over medium-high heat.
- Mix together cornstarch and cold water, then add to the saucepan.
- Cook until the sauce starts to thicken, then pour it over the top of the pork roast.
Recipe Variations
- Turn this into a beef roast by using your favorite cut of beef and swapping it for the pork loin.
- Add celery, carrots, or onion to the roast before cooking.
- Fresh herbs like rosemary or thyme.
- Substitute balsamic vinegar for the red wine vinegar.
Expert Tips
- Scrape whatever is left in the skillet into the slow cooker – it adds good flavor!
- Use the leftover pork roast for a juicy pork roast sandwich.
- If you don’t have dry mustard, switch it with yellow mustard from the fridge.
Enjoy More Delicious Pork Main Dishes
Whether you like your pork cooked in the slow cooker, grill, or Instant Pot, pork is one of the most versatile main dishes. Check out our comprehensive collection of pork main dishes here.
- Slow Cooker Cilantro Lime Pork Tacos
- Slow Cooker Citrus Pork Tacos
- Slow Cooker Cranberry Pork Loin
- Slow Cooker Creamy Ranch Pork Chops
- Slow Cooker Fall Off The Bone BBQ Ribs
- Slow Cooker Ham and Potato Casserole
- Slow Cooker Ham with Maple Glaze
- Slow Cooker Herb Pork Roast
- Slow Cooker Honey Baked Ham
Slow Cooker Company Pork Roast Recipe
Ingredients
- 2 Tablespoons olive oil
- salt and pepper, to taste
- 4 pounds pork loin roast
- ⅓ cup honey
- ⅓ cup soy sauce
- 3 Tablespoons red wine vinegar
- 2 teaspoon dry mustard
- 1 teaspoon salt
- 1 teaspoon garlic powder
- pepper, to taste
- 2 Tablespoons cornstarch
- 2 Tablespoons cold water
Instructions
- Spray slow cooker with non-stick cooking spray.
- In a medium skillet, heat olive oil over medium high heat. Sprinkle salt and pepper on all sides of roast and then brown all sides of the roast in the olive oil (I usually sear each side for 2-3 minutes). Place roast in slow cooker (also, scrape whatever is left in the skillet into the slow cooker – it adds good flavor!).
- In a medium bowl, mix together honey, soy sauce, red wine vinegar, dry mustard, salt, garlic powder, and pepper.
- Pour over the top of the pork roast and cook on low for 5-7 hours (depending on the size of your roast).
- When finished cooking, remove roast from slow cooker and place on a serving place.
- Pour remaining liquid from slow cooker into a medium-sized saucepan and heat on stove over medium-high heat. Mix together cornstarch and cold water, then add to saucepan. Cook until sauce starts to thicken, then pour over the top of pork roast.
Notes
- Scrape whatever is left in the skillet into the slow cooker – it adds good flavor!
- Use the leftover pork roast for a juicy pork roast sandwich.
- If you don’t have dry mustard, switch it with yellow mustard from the fridge.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I keep trying various recipes using the slow cooker, but the meat always comes out dry…. I am so excited to try your recipe, since I am obsessed with the idea of slow coking, however I’m afraid this would turn out dry too… Could you point to me what I may be doing wrong or if this is what slow-cooked food should be like..? I want that “meat falling apart” melt in your mouth kind of experience (and the thing is I’m an experienced cook, so I plan to keep on trying til I get that…. but some enlightment would help too). Thank you for your wonderful blog!!!! 🙂
Hi Beatrice. Low and slow is a good trick to slow cooker. Give yourself a lot of time and cook on the low setting. If a recipe gives you 2 options, the one that is best is the one that takes a little longer on a lower setting.
I made this yesterday, ABSOLUTE BEAUTIFUL. It will be a regular in my house on the table. Thanks.
This was horrible. It was dry and salty. I didn’t even add any salt because I was worried about the soy sauce, even though I used low sodium. It was the driest pork roast I have ever made and the sauce was awful. My husband choked on it, because it was so dry. I will use my made up pork roast recipe. Thankfully I didn’t make it for company. How embarrassing would that have been. It was thrown away – total waste of money. I can’t understand why anyone thought this was good.
I get that we all have different tastes and some of us are better cooks than others (I am no expert). But there is a way to leave negative feedback that is not quite so harsh. Remember, there are real people behind this blog (and my heart hurt for these ladies after reading your post, but by now I am sure they have had quite a few responses like yours…..). Even if it is not a great recipe, there is a way to say it without ripping someone apart. Please be aware of your digital footprint when leaving a critique and find a kind way to share your truth. For example: “not our favorite roast recipe. came out slightly dry and a little too salty for our tastes (even with low sodium soy sauce).” Comments like “horrible,” “thankfully I didn’t make it for company,” and “total waste of money” are just abusive and so unnecessary. Just my opinion.
Well said, Sarah. There is enough negativity in the world. Food blogs are where we come to focus on positive things like good food and sharing recipes. Harsh criticism and these unnecessary negative comments dont belong here, or anywhere for that matter.
🙂 Thanks Kathy!
I agree! Perhaps they are using the wrong cut of meat….. no tenderloin would ever be good in the crock pot. You have to have fat to make it melt in your mouth….. tenderloin has none.
Could you freeze this? If so how do you suggest to do that? Sear it and then freeze? Would I need to cook it longer in the crockpot of frozen?
You could definitely freeze any leftovers. Just put in an airtight freezer container. Then thaw and reheat in the microwave or back in the slow cooker.
Made it last night and it’s a keeper, the family loved it!!!!!
Made this for Sunday dinner and my husband just raved about it! I love your recipes! This is my go to website for meal ideas! I’m excited to try your cookbooks as well! Thanks for sharing!
Thank you Laci! We are so glad you like our recipes. Have a terrific week.
Hi!
I am excited to try this! The grocery delivery service gave me a 1.5 lb pork loin. Above it says about 20 minute per pound, but I am thinking this may not be enough. I was thinking maybe 2-2.5 hours for a 1.5 lb pork loin?
Thanks!
Just check it after a few hours to see if it’s done. Then you can easily cook it a little longer if needed.
Hello, love your recipes!! Thank you for taking the time to share them. Can I use a Sirlion Boneless Pork for this recipe? I have a 3 lb one.
Yes, your pork roast will be great too!
Link exchange is nothing else except it is just
placing the other person’s blog link on your page at proper place and other person will also do similar for you.
Question: In the text you say you like to cook it for 20 mins per pound in the slow cooker, but the recipe says 5 to 7 hours and calls for a 4 lb roast. Was this supposed to be an hour per pound?
We always keep “Low and Slow” when cooking meat in the slow cooker so it turns out moist.