Name: Slow Cooker Roast Pork
Prep time: 15 min
Cook time: 8 h
Total time: 8 h
Yield: 8
Ingredients: 1 tsp brown sugar; 2 tsp caraway seeds; 1 tsp salt; 1 tsp paprika; 1 tsp garlic powder; 1 tsp mixed herbs ((I used Herbes de Provence)); 4 lb (1.8kg) pork loin; 2-3 tbsp vegetable oil (to sear the pork); 4 celery stalks (, cut into thirds); 4 carrots (, peeled); 2 apples (, cored and quartered); 2 parsnips (, halved (optional)); 2 onions (, halved, skin on); 2 bay leaves; ⅓ cup (80ml) sherry, cider or apple juice; 2 cups (480ml) stock (made with 1 beef and 1 chicken stock cube); 2 tbsp butter; 2 tbsp flour; ⅓ cup (80ml) red wine or brandy; All the liquid from slow cooker (, strained); 2 tbsp Worcestershire sauce; 1 tsp Dijon mustard ((optional))

Slow Cooker Roast Pork is super-easy to make and the pork turns out tender, moist and delicious! This pork loin recipe is sure to become a family favorite.

You will Also Love my Slow Cooker Beef Roast

I have rediscovered my slow cooker this past couple of years… It had taken a back seat to the Instant Pot for a little while but now has gained the top spot in my affections again.

I just LOVE how easy it is to throw a family meal together, with the minimum of fuss! Take this Slow Cooker Pork Roast for instance.

It takes MAYBE 15 minutes prep, then the most of the magic happens in the slow cooker. If you are shy of cooking pork roast because it can end up dry and flavorless then it is time to EMBRACE your crockpot.

Which Pork Cut Is Suitable for This Recipe?

I used pork loin here – and it is important to distinguish pork loin from tenderloin. Not the same thing! Pork tenderloin is incredibly lean and best suited to quick cooking. Pork loin on the other hand needs a low and slow touch, making the slow cooker the ideal way to prepare it.

I avoid using pork shoulder for this recipe – it is more suitable for making pulled pork and it would be very hard to slice as it tends to fall apart.

How to Make Slow Cooker Pork

↓ For the full ingredients and detailed method, jump to the recipe card.

Combine the rub ingredients and press them into the pork loin, on both sides.

Heat the oil in a large skillet and the pork over high heat, for 2-3 minutes per side or until it has a nice color. Searing the pork seals in the juices and adds lots of flavor so don’t skip this step.

Add the vegetables and apple to the slow cooker. Top with the sherry, stock and add the pork. Cover and cook on LOW setting for 6-8 hours, or the HIGH one for 4-6.
Ideally check your joint is done with a digital thermometer. It should register 65C (over 145F). The cooking time will depend somewhat on the size of the pork loin (as you can see mine was large) so using a digital thermometer is recommended.
Transfer the pork onto a platter and cover loosely with foil. Rest the joint while you prepare the gravy.

collage showing pork roast in a slow cooker

Make the Gravy

Strain the liquid from the slow cooker and discard the vegetables apart from the carrots.
Melt the butter in a saucepan and stir in the flour to make a roux. Cook, stirring, for a couple of minutes and gradually add the wine.
Stir in the reserved cooking juices, slowly, and simmer the gravy until it starts to reduce.Add the Worcestershire sauce and mustard and have a taste – you might need to add salt and pepper.
Slice the pork and serve with the carrots, mash or roast potatoes and the gravy. So delicious!!