This easy perfectly-tender slow cooker pork loin is buttery-soft, outrageously juicy and super tasty. It’s the easy crockpot pork recipe of my dreams!
Slow cooker pork loin takes 6 to 8 hours on low, or 3 to 4 hours on high. It is done at 145°F, when it pulls apart easily with a fork.
It’s the BEST way to cook pork to lock in flavor! This method is also so darn simple – make a double batch and enjoy the leftovers all week long.
Why You’ll Love This Tender Slow Cooker Pork Loin Recipe
Here’s why this is my current go-to for fall-apart tender pork loin:
- Juicy and tender: Slow cooking the pork loin allows it to become incredibly tender and juicy. (For a quicker method, my easy Roast Pork Loin recipe is a must try!)
- Perfect for busy days: With just a few simple ingredients and minimal hands-on time, this recipe delivers BIG flavor. Simply prep in the morning, set it, and forget it.
- Budget-friendly: Pork loin is an affordable cut of meat that yields impressive results when slow-cooked.
- Family-friendly: Kiddies will LOVE this slow cooker pork loin recipe. It is sure to become a family favorite. It’s comforting, satisfying, and guaranteed to please even the pickiest eaters.
- Meal prep: This recipe is perfect for meal prep, as the leftovers can be stored and reheated easily.
Here’s What You Need
Check out what to gather up and get ready:
Ingredients
The ingredients may seem like a lot, but they’re basic, and you likely already have them in your pantry:
For the slow cooker liquid
This is the liquid your pork steeps in and sucks up while cooking:
- Chicken broth: Choose a low-sodium chicken broth to control the dish’s saltiness. If preferred, you can also use vegetable broth as a substitute.
- Soy: Use regular or low-sodium soy sauce according to your taste preference. Tamari can be used as a gluten-free alternative.
- Onion: You can use any variety of onion based on your preference, such as yellow, white, or red.
For the pork
Tender pork loins get prepped with a rub before cooking for added flavor. Here’s what you’ll need:
- Pork loin: Ensure the pork loin fits comfortably in your slow cooker. If it’s too large, you may need to cut it in half lengthwise. Look for a well-marbled pork loin for juicier results.
- Kosher salt and black pepper
- Garlic and onion powder
- Avocado oil
For the sauce
These 4-ingredients are what make up this sensational pork gravy:
- Balsamic vinegar
- Honey
- Garlic
- Butter: Adds richness and a glossy, velvety texture to the sauce.
Substitutions and Variations
Here are a few twists and turns you can take with this recipe:
- Substitute pork loin: If pork loin is unavailable, you can turn it into a pork tenderloin recipe using the same quantity by weight. If you’d like to use pork shoulder, use my Slow Cooker Pork Shoulder recipe instead.
- Gluten-free option: To make the dish gluten-free, use gluten-free tamari.
Tools to Grab
Here’s what to get ready to make this dish:
- Slow cooker: Whip out your crock-pot or whatever brand of slow cooker you own.
- Skillet (optional): If you want to sear the meat first.
- Small bowl: To make the rub.
- Whisk: To whisk up the honey, balsamic, etc.
How to Make Tender Slow Cooker Pork Loin: An Easy Guide
This is a simple recipe. Here’s how to make it:
1. Prepare slow cooker cooking liquid
Start by adding the chicken broth, sliced onion, and soy sauce. Give it all a stir.
2. Prepare
Make a rub by combining the following: salt, pepper, garlic powder, and onion powder. Rub this mixture all over the pork loin.
3. Sear the pork (optional)
Place a large skillet on medium-high heat, then add oil. Once the oil is shimmering hot, sear the pork loin. Cook them on all sides until they are golden brown all over. This takes about 3 minutes per side.
4. Assemble + cook
Whisk the balsamic vinegar, honey, and garlic in a small bowl.
Place the pork loin on top (fat-side up) and brush it with the balsamic vinegar liquid.
Cook the pork for 6-8 hours on low or 3-4 hours on high. You’ll know the pork is done because it will be fall-apart tender.
5. Finish off the sauce
Whisk butter into the sauce.
Taste the sauce and add a bit more salt and pepper if needed. I find mine usually needs a pinch more of both.
More Pork Loin Cooking Methods
- Instant Pot Pork Loin
- Roast Pork Loin (in the oven)
- Air Fryer Pork Loin
Make Ahead and Storage
Want to get this going in advance and store the leftovers to enjoy them for a few days? Here’s how:
Make Ahead
You can easily make this slow cooker pork loin recipe ahead of time.
- Simply prepare the pork loin according to my instructions, including seasoning and searing it, then place it in the slow cooker with the liquid ingredients. Instead of cooking immediately, cover the slow cooker insert and refrigerate it overnight.
- In the morning, place the insert back into the slow cooker, set it to the desired cooking time, and let it cook as usual.
This allows you to have a delicious meal ready with minimal effort when you’re ready to eat.
Storage
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the pork loin slices in the microwave or oven until heated.
- The sauce may thicken in the refrigerator, so you can thin it out with a splash of chicken broth or water when reheating.
- Alternatively, freeze any leftover pork loin slices in a freezer-safe container for 2-3 months.
Thaw overnight in the refrigerator before reheating. Enjoy the tender and flavorful slow cooker pork loin whenever you need a quick and satisfying meal.
How to Serve this Tender Slow Cooker Pork Loin Recipe
Load up a plate with a soft, creamiest mashed potato and a side of pan-fried asparagus with your slow cooker pork loin. I love this recipe with any green veggies.
A sneaky side of air fryer eggplant is delicious, too, and adds a little texture.
If you want to serve the pork as a filling, try it inside a wrap with salad or tucked into soft Turkish bread.
What to Do with Leftovers
Sandwiches: It goes without saying that any leftovers makes the delicious pork sandwiches – load it up with pickles and fresh herbs!
Pulled Pork: Shred it and toss it with BBQ sauce for easy pulled pork tacos or sliders. (Or try my instant pot pulled pork recipe or Pulled Pork Tenderloin instead!)
Make Soup: Use leftover pork loin to make this delicious chile verde recipe. Because the pork is already tender, you can skip the long simmer.
Final Notes, Pro Tips + Science-Based Secrets
As a food scientist, here are my pro tips and notes to remember when making your slow cooker pork loin.
- Use a meat thermometer to ensure the pork loin reaches the internal temperature of 145°F (63°C) for safe doneness.
- Slow cooking breaks down collagen in the meat, converting it into gelatin, which makes pork loin fall-apart tender. (Related: Slow Cooker vs. Pressure Cooker)
- The Maillard reaction, which occurs during searing, creates complex flavor compounds and enhances the overall taste of the dish. Skip the searing step only if you’re super short on time!
- Resting the cooked pork loin allows the muscle fibers to relax and reabsorb moisture, ensuring a succulent and flavorful end product.
- Keep the lid closed. The closed lid traps steam and moisture, creating a humid environment that helps keep the meat juicy.
- Avoid overcooking. Overcooking causes muscle fibers to denature, squeezing out moisture and causing dryness. The low temperature of the slow cooker ensures a gentle cooking process, reducing the risk of overcooking.
If you love buttery-soft and tender meat, you must also try my chuck roast crockpot recipe, crockpot beef tips and pressure cooker steak.
FAQs About Slow Cooked Pork Loin
Just skimming through this article? Here are some key take-aways:
Cook pork loin 6 to 8 hours on low or 3 to 4 hours on high. A larger 4 lb loin needs the full time. It is done when fork-tender and 145°F in the center.
Pork loin is safely done at an internal temperature of 145°F (63°C). Check the thickest part with a meat thermometer. Let it rest 10 to 15 minutes before slicing so the juices settle.
Add broth, sliced onion, and soy sauce to the crock pot. Rub the loin with salt, pepper, garlic powder, and onion powder. Sear it if you have time, then cook on low for 6 to 8 hours.
Dry pork loin is almost always overcooked. Pork loin is lean, so it dries out past 145°F. Cook to temperature, not just by the clock. Keep the lid closed to trap steam.
No, do not cook pork loin from frozen in a slow cooker. It sits too long in the unsafe temperature zone. Thaw it fully in the fridge first for even, safe cooking.
No, searing is optional and the recipe still works without it. But searing builds flavor through the Maillard reaction. I sear whenever I am not rushed. Skip it only when you are short on time.
Yes, swap in an equal amount of brown sugar for the honey. It adds a deeper, molasses-like note. The balsamic vinegar and soy sauce still balance the sweetness.
Yes. Add carrots and waxy potatoes like Yukon Gold or red potatoes. Cut them into large chunks and set them under the pork. Avoid russets, since they turn mushy in the slow cooker.
Pork loin is a wide, thick roast that feeds a crowd. Pork tenderloin is a small, narrow cut that cooks much faster. You can swap tenderloin in by weight, but reduce the cooking time.
Other Favorite Crockpot Recipes to Try
- Fall-Apart Tender Chicken Tacos Crockpot Recipe
- Crockpot Lasagna Recipe
- Crockpot Ham
- Slow Cooker Whole Chicken
- Crockpot Chicken and Noodles
For more inspo, check out all of my easy crockpot recipes!
Slow Cooker Pork Loin (Fall-Apart Tender with the Tastiest Sauce!)
Video
Ingredients
For Slow Cooker Liquid
- ½ cup chicken broth
- ¼ cup soy sauce
- 1 large onion sliced
For Pork
- 4 lb pork loin cut in half as needed to fit in slow cooker
- 3 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp avocado oil
For Sauce
- ¼ cup balsamic vinegar
- 3 tbsp honey
- 4 tsp minced garlic 4 large cloves
- 2 tbsp butter
Instructions
To prepare slow cooker cooking liquid:
- Add the chicken broth, soy sauce and sliced onion to slow cooker and give it a stir.
To prepare pork:
- First, mix salt, pepper, garlic powder, and onion powder. Rub this mixture all over the pork loin.
To sear the pork (optional):
- Heat a large skillet for several minutes over medium-high heat then add oil.
- Once the oil is shimmering hot, sear the pork loin on all sides until it’s golden brown, about 3 minutes per side.
To Assemble + Cook:
- In a small bowl, whisk together the balsamic vinegar, honey and garlic.
- Place the pork loin on top (fat-side up) of the onions and brush the pork all over with this balsamic vinegar mixture.
- Cook on low for 6-8 hours or on high for 3-4 hours. Once it's done, the pork will be fall-apart tender and delicious. Transfer pork to a serving platter.
- Whisk butter into the liquid left in the slow cooker. This turns it into a glossy sauce to serve with the pork.Give it a taste and add a bit more salt and pepper if desired (mine usually needs a pinch more of both).Serve pork with the sauce on the side.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oooo I need to keep this recipe for when my son isn’t on keto. 🙂 But I had to chime in and say it’s awesome to see Gramma Bee’s honey. I used to live where those bees do their buzz-ness. And I can still get it where I am now, in BC. Good honey, and my choice when I can’t get local to me now. Can’t wait to try this recipe.
This was SO good!! Delicious sauce and the pork was fall-apart tender as promised.
Excellent recipe!!
Loved this recipe!
Might be better than described. Well done! And triple points for such healthy ingredients!!! We added chopped cabbage and carrots. I also topped my bowl with Costcos Sweet Kale salad. 👌🏼👌🏼
Even better served by putting the pork on naan bread with havarti cheese, bbq sauce and sweet kale salad. Unbelievably messy deliciousness. Done that twice, preferred way to eat this slow cooked pork.
Yay! I must try your havarti + sweet kale salad + bbq sauce sandwich idea with leftovers next time!
I added smoked paprika to the rub, and I did a mixture of honey and hoisin for the sauce mixture because out ran out of honey.
I have texted three of my favorite people this recipe, and my husband said it’s the best thing I ever made. The ingredients together, with the juices from the pork loin, are so much more than the sum of their parts.
Delish! My kids even gobbled it!
My wife and girls love this recipe. easy to make and I can just set it and forget for the day. It will be a 2x a month dinner. thanks
I made this recipe for Sunday dinner. It was delicious! My husband said to keep the recipe and make it again. So far the recipes I have tried of yours have been really good.
Yum! The whole family liked it!