Slow cooker meals are perfect for busy households and perfect for winter warming meals. This Slow Cooker Roast Pork is absolutely delicious, smothered in a Honey Garlic Butter Gravy.
We have made many changes to this recipe each time we make it, making it easier and tastier every time. It is absolutely divine, the smells that pour through the house will make you want to make this again and again. The gravy that this creates is delicious. There are just a couple of steps to prepare then you let the slow cooker do all the work.
We love using our slow cooker in winter – it means we can use cheaper cuts of meat and make them deliciously tender and flavoursome to enjoy on a cosy night by the fire. I am delighted to share some of my favourite products and methods for creating this delicious meal the whole family will love.
We ALWAYS shop the specials and try and choose cheaper cuts where we canto keep the grocery bill down, so make sure you look out in store.
This recipe uses Fresh Pork Shoulder – you want a cut of pork that is not too lean and the shoulder is perfect for this. I remove the skin and most of the fat from underneath. This ensures that the gravy at the end is not too fatty. I then rub this with a combination of olive oil and a mix of cajun mix and paprika.
Brown this then create the delicious and simple sauce to pour over this.
Then you let the slow cooker do its thing ( for ten hours at least) to ensure the meat is lovely and tender, turning during cooking to ensure the sauce gets all the way through. You can also make this ahead of time, preparing it the night before you require it, then popping the entire pork into the fridge complete with sauce.
You can take it out in the morning to get it back to room temperature then pop it on to cook. Some slow cookers may take a little more time than others, you can also cook it over night.
The original recipe used a number of spices but the one thing I don’t like with recipes is needing to buy a bunch of ingredients you will never use again, I have found a premade Cajun mix does the job of all those spices perfectly. I also use paprika for additional colour and flavour. Browning the meat to seal the flavour and spices before popping it in the slow cooker adds even more flavour.
Now the gravy, oh boy the gravy. The smell of this gravy is absolutely sensational, the combination of flavours is perfect when accompanying the pork, they are bold and beautifully balanced. I have used chicken stock as I find this works best with the pork but you could use any flavour really. And garlic, lots of garlic!
You make and boil the sauce then pour this over the browned pork. Once the pork is cooked, drain the sauce and reduce it in a fry pan with some cornflour until it resembles runny honey.
I have served the pork with delicious crunchy roast potatoes and green beans, then you make use of the delicious gravy you prepared and pour liberal amounts all over the pork and enjoy! You can find the recipe for my roast potatoes here – I used more of the cajun mix in the flour I coated them in for extra flavour.
If you love slow cooker meals be sure to check out these favourites of ours
For those with a multi cooker or instant pot you can also make this, setting it to pressure cook for 1 hour and 30 minutes
So onto the recipe! I hope you enjoy this one as much as we do, recipe inspired by Recipe Tin Eats!
Top tip for baking pork, to break down all the tenderness of the meat you want the internal temp to reach 65C to break down the collagen, fats etc in the meat.
Here is my lovely winter warming recipe for Slow Cooker Roast Pork.
- 2 - 2.5 kg Free Farmed Pork Shoulder, skin & fat removed.
- 3 1/2 teaspoons Cajun Spice mix, I used Countdown own brand
- 2 teaspoons Paprika
- 1/2 teaspoon Pepper
- 1 teaspoon Salt
- 1 Tablespoon Olive Oil
- 1 more Tablespoon Olive Oil
- 120 grams Butter
- 6 gloves of garlic, crushed or finely diced
- 3/4 Cup Runny Honey, 265 grams
- 1/4 Cup Cider Vinegar, 62.5 mls
- 1/4 Cup of Chicken Stock, 62.5 mls
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 3 teaspoons Cornflour
- Set up your slow cooker
- Prepare your pork shoulder by removing the skin and fat layer as best you can
- Place the roast in a large dish
- Combine the spice rub ingredients of cajun spice mix, paprika, salt and pepper
- Drizzle over the olive oil and rub into the meat with your hands on all sides
- Pour over the spice rub and massage this into all sides of the meat until fully covered
- In a frying pan add the second measure of olive oil and once heated add the pork roast and begin to sear the outside of the pork, turning to ensure each side is browned but not burnt to lock in the flavour of the spices.
- Remove and place pork into the slow cooker bowl
- Clean out your frying pan or wipe with a paper towel and add the butter and melt on a medium heat
- Once the butter has melted add the crushed garlic and cook for a minute until it begins to go golden brown and aromatic.
- Then add the honey, cider vinegar, chicken stock, salt and pepper, mix with a whisk to combine.
- Bring this mixture to the boil, and once boiling allow this to simmer for 1 minute
- Carefully pour this mixture over the pork shoulder
- Cover and cook on low for 10 hours, until the pork is tender, or until the pork shoulder reaches 65C internal temp, turning once during cooking
- Once cooked remove the pork roast from the slow cooker and cover in foil to rest
- Drain the juices through a sieve into a frying pan.
- In a small cup add the cornflour and a few tablespoons of the juices and mix well
- Pour this back into the frying pan and bring the mixture to the boil
- Continue to boil for at least six minutes until the mixture thickens, it can take longer, you ideally want it near runny honey texture, it will also thicken upon standing
- Remove the gravy from the heat and transfer to a pouring jug
- Serve thick slices of the Roast pork with sides of your choice, and smother in lashings of the gravy sauce
You will need a slow cooker for this recipe
Can also be made in your Multi Cooker or Instant Pot , Cooking for 1 hour 30 minutes
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