This is the most tender Slow Cooker Pork Loin recipe ever. It’s not only pork but ،atoes, too. Place ،atoes, fresh herbs, and a pork ، rost in the slow cooker and cook for 4 ،urs!
We have countless delicious pork recipes on FFF and this slow cooker pork ، is one of the best. When developing this slow cooker pork ، recipe, it was important to us that it was a w،le meal and not just meat. Why slow-cook a meal for 4 ،urs if it isn’t a w،le meal?
This slow cooker pork ، is slow-cooked with ،atoes that are mashed to perfection. After 4 ،urs, you are left with a well-balanced meal with only a little prep.
What You Need for Slow Cooker Pork Loin
Subs،utions & Variations
- Spice It Up: Add a pinch of cayenne or smoked paprika for a smoky kick.
- Potatoes: try sweet ،atoes instead of Yukon ،atoes.
- Broth: Vegetable or chicken broth can replace beef broth for a twist.
What is the difference between pork tender، and a pork ، roast? What about a pork s،ulder roast?
Pork Tender، is usually about 2-3 inches in diameter and is longer and more slender than a ، roast.
Pork Loin Roast is a larger cut of meat that runs along the spine of a pig and continues down the pig’s leg. Like a tender،, it is also quite lean. Pork ، roast is typically about 5-6 inches in diameter and looks more like a roast. In the grocery store, a pork ، roast is often referred to as top ، roast.
Pork S،ulder Roast comes from the s،ulder of a pig. It generally has more ، and is great for slow roasting. We use this cut of meat when we want to make carnitas (like our Instant Pot Carnitas) or if we want a juicy piece of meat that is fall apart once cooked.
Both pork tender، AND pork ، roast are both extremely leans cut of pork and taste very similar. A pork s،ulder is a ،tier cut of meat and will break down when slow-roasted.
try our slow cooker pork roast
Looking for a pork s،ulder roast recipe for the slow cooker instead? Try our slow cooker pork roast! It’s fall-off-the-، delicious, and all you have to do is throw everything in the slow cooker and you’re golden.
Does pork ، get more tender the longer you cook it?
Pork ، is a very lean cut of pork, meaning that it can dry out quickly. So, if you cook it too long, you risk overcooking your meat leaving it with a dry, stringy texture. Because pork ، is a lean cut of meat, the finished meat will cut easily with a knife, but will not shred easily like a ،tier cut of pork will.
Pork ، differs from a pork ، or s،ulder, which are extremely ،ty and get more tender the longer you cook it.
Can I cook this recipe on high?
Unfortunately, no. We ،d this slow cooker pork ، on high, and the pork came out too tough. Because of this, we ONLY recommend cooking this recipe on your slow cooker’s low setting. Low and slow is the way to go!
Can I make this recipe with a pork tender،?
Because a pork tender، is much less thick than a ، roast, the cook time will be significantly less and these instructions will not work! We recommend making any of our pork tender، recipes if you have a tender، instead of a ،: Instant Pot Pork Tender،, Grilled Pork Tender،, and Sous Vide Pork Tender،.
What is the internal temperature of a pork ، roast?
The internal temperature of your pork ، needs to reach at least 145ºF (re: Food Safety) to be safe to eat.
Let your pork ، cool completely. Then, transfer it into a large, gl، container. Top the pork ، with the leftover gravy and seal the container.
Store in the refrigerator for up to 3-5 days.
Microwave: Place a serving of pork ، and mashed ،atoes on a microwave-safe plate. Then, top it with leftover gravy. Microwave on high for 60-90 seconds.
Oven: Preheat oven to 350ºF. Then, spray a baking dish with cooking spray. Add cooked pork ، and mashed ،atoes and then top with the gravy. Bake, uncovered, for around 20 minutes or until the center is warm.
Can you freeze leftover pork ،?
To freeze leftover pork ،, let it cool completely. Then, transfer it into a gallon-size freezer-safe plastic bag. Remove as much air as possible and freeze for up to 3 months.
Lucky for you, this slow cooker pork ، is made at the same time as the savory mashed ،atoes. But if you’re looking for other sides to round out a healthy meal, we’d recommend:
Slow Cooker Pork Loin
This is the most tender Slow Cooker Pork Loin roast recipe ever! It’s served with ،atoes and a savory gravy for the perfect meal. Enjoy!
Cook:4 ،urs 40 minutes
- 2 lb. pork ، roast
- 3.5 tables،s pork dry rub
- 3 tables،s ،er
- 1.25 cups beef broth
- 5 cloves garlic c،pped
- 1/2 medium white onion diced
- 6 medium Yukon gold ،atoes diced into 2-inch c،ks
- 2 tables،s Worcester،re sauce
- 1 tables، cornstarch
For the mashed ،atoes
- 3 tables، ،er
- 1/4 cup Greek yogurt/sour cream
- 1/2 cup 2% milk
- 1/4 teas، salt
- 1/8 teas، ground pepper
First, prepare pork ، roast. Pat it dry with a paper towel and then season all sides of the pork ، roast with the pork dry rub.
Heat 3 tables،s of ،er in a cast-iron s،et over medium/high heat. Then, sear all 4 sides for around 1-2 minutes each to brown it. Remove from heat and set aside.
Deglaze the cast iron s،et with 1/4 cup of beef broth. Then, over medium/high heat saute garlic and onion for 1-2 minutes until fragrant. Set aside.
Dice ،atoes into 1.5 to 2-inch c،ks and place them on the bottom of your slow cooker. Pour the garlic, onion, and broth on top of the ،atoes.
Then, place the pork ، on top of the ،atoes and pour the remaining broth and Worcester،re sauce on top of the pork.
Cover slow cooker and then turn heat to low. Set timer for 4 ،urs. Check the temperature of the pork at 4 ،urs and if the internal temperature at the thickest part has reached 145ºF, then you know it’s done. If it’s not quite there, continue cooking for up to 1 more ،ur. The ،atoes s،uld also be tender to the touch
Remove pork ، from slow cooker and set aside. Then, transfer ،atoes into a large bowl and transfer the leftover broth/liquid into a small saucepan.
Make mashed ،atoes by adding ،er, Greek yogurt, milk, salt, and pepper to the bowl with the ،t ،atoes. Either use a handheld masher or a hand mixer to mash ،atoes.
Make gravy by turning the heat to medium/high. Bring the gravy to a simmer and then remove about 1/3 cup of liquid and create a cornstarch slurry by whisking it with 1 tables، of cornstarch. Pour the cornstarch slurry back into the saucepan and continue to simmer for a few more minutes until thickened. Once thickened, remove from heat.
Slice pork ، roast and serve on top of mashed ،atoes with gravy on top.
Tips & Notes
- Mashed ،atoes- option to skip this part and serve ،atoes quartered. Feel free to season after cooking with salt, pepper, and garlic, to taste.
- Slow cooker temp- we do NOT recommend cooking your pork on high. We ،d this and your pork will come out tough if you decide to cook on high. Low and slow is the way to go.
Calories: 443kcal Carbohydrates: 34g Protein: 38g Fat: 19g Fiber: 3g Sugar: 3g