Slow Cooker Pork Loin

This Slow Cooker Pork Loin is fall-apart tender and served with a rich, tangy sauce that elevates this classic dish—perfect for family dinners or special occasions.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

Main Ingredients

4 lb pork loin (cut in half as needed to fit in the slow cooker) Choose a quality cut—pasture-raised is always best!
1 large onion (sliced) Sweet onions work wonderfully.
1/2 cup chicken broth Use low-sodium or homemade for better control of salt.
1/4 cup soy sauce Opt for low-sodium or tamari for gluten-free needs.
2 tbsp avocado oil Heart-healthy option; can use olive oil as a substitute.
1/4 cup balsamic vinegar For a rich, sweet tang.
3 tbsp honey Local honey can provide great depth of flavor.
4 cloves minced garlic Fresh is best for that vibrant garlic kick.
2 tbsp butter Room temperature for easy mixing into the sauce.

Seasoning

3 tsp kosher salt Adjust based on taste preferences but don't skip it—seasoning is key!
1 tsp ground black pepper Freshly ground is always more flavorful.
1 tsp garlic powder Use fresh minced garlic if you prefer; I love using double!
1 tsp onion powder Adds depth to the flavor profile.

Method

Prepare Cooking Liquid

In a bowl, combine chicken broth, soy sauce, balsamic vinegar, honey, minced garlic, and onion powder. Whisk until combined.

Prepare Pork

Pat the pork loin dry with paper towels and season it generously with kosher salt, black pepper, garlic powder, and onion powder.

Sear the Pork (Optional)

In a skillet over medium-high heat, add avocado oil. Once hot, add the pork loin and sear on all sides until golden brown (about 3-4 minutes per side).

Assemble and Cook

Place the sliced onion at the bottom of the slow cooker.
Transfer the seared pork on top.
Pour the cooking liquid over the pork.
Cover and cook on low for 6-8 hours or high for 3-4 hours until the pork is tender and can be easily shredded with forks.

Notes

Don’t lift the lid during cooking! If you’re unsure about doneness, use a meat thermometer; pork should reach 145°F internally before being allowed to rest. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge before reheating.