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Slow Cooker Roast Pork

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.

Prep Time
15 mins
Cook Time
8 hrs
Additional Time
15 mins
Total Time
8 hrs 30 mins
Servings: 8
Calories: 415 kcal
Course: Main Course
Cuisine: American

Ingredients

Pork Rub
  • 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)
For the Slow Cooker Pork
  • 1.8 kg (4 pounds) 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
  • 80 ml (⅓ cup) sherry, cider or apple juice
  • 480 ml (2 cups) stock made with 1 beef and 1 chicken stock cube
For the Gravy
  • 2 tbsp butter
  • 2 tbsp flour
  • 80 ml (⅓ cup) red wine or brandy
  • All the liquid from slow cooker , strained
  • 2 tbsp Worcestershire sauce 
  • 1 tsp Dijon mustard (optional)

Instructions

    Cup of Yum
  1. Combine the rub ingredients and press them into the pork loin, on both sides.
  2. 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 colour.
  3. 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 until the pork registers 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.
  4. Transfer the pork onto a platter and cover loosely with foil. Rest the joint while you prepare the gravy.
  5. Make the gravy. Strain the liquid from the slow cooker and discard the vegetables apart from the carrots.
  6. 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.
  7. Stir in the reserved cooking juices, slowly, and simmer the gravy until it starts to reduce.
  8. Add the Worcestershire sauce and stir in the mustard. Have a taste – you might need to add salt and pepper.
  9. Slice the pork and serve with the carrots, mash or roast potatoes and the gravy. So delicious!!

Nutrition Information

Calories 415kcal (21%) Carbohydrates 22g (7%) Protein 52g (104%) Fat 12g (18%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 149mg (50%) Sodium 477mg (20%) Potassium 1253mg (36%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 5426IU (109%) Vitamin C 13mg (14%) Calcium 59mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 415

% Daily Value*

Calories 415kcal 21%
Carbohydrates 22g 7%
Protein 52g 104%
Fat 12g 18%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 149mg 50%
Sodium 477mg 20%
Potassium 1253mg 27%
Fiber 5g 20%
Sugar 10g 20%
Vitamin A 5426IU 109%
Vitamin C 13mg 14%
Calcium 59mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.