Slow Cooker Pork Loin Roast with Balsamic Glaze

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Averie Sunshine

Published: Jan 17, 2024

Updated: Feb 08, 2024

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Slow Cooker Pork Loin Roast with Balsamic Glaze — Pork loin is slow cooked to TENDER and JUICY perfection in an irresistible honey balsamic glaze! Slice or shred the pork depending on how you want to serve it! The prep work takes just 5 minutes and then your slow cooker does the rest of the work for you! 

Slow Cooker Pork Loin Roast with Balsamic Glaze — Pork loin is slow cooked to TENDER and JUICY perfection in an irresistible honey balsamic glaze! Slice or shred the pork depending on how you want to serve it! The prep work takes just 5 minutes and then your slow cooker does the rest of the work for you! 

Table of Contents

Easy Slow Cooked Pork Loin Recipe 

Slow cooker pork loin is rich, tender, and stays incredibly moist thanks to the gentle cooking method used by the Crockpot. It’s the easiest dinner I’ve made in a long time, with the hands-on prep work taking just 5 minutes! 

Slow cooking pork loin takes about 6 hours, and I love that I can throw everything into my slow cooker before starting work for the day or taking kids to school, and dinner is ready and waiting for you at the end of busy day.

Slow Cooker Pork Loin Roast with Balsamic Glaze — Pork loin is slow cooked to TENDER and JUICY perfection in an irresistible honey balsamic glaze! Slice or shred the pork depending on how you want to serve it! The prep work takes just 5 minutes and then your slow cooker does the rest of the work for you! 

Slow cooker pork loin is a hearty, simple meal that’s perfect for busy weeknights. Pair it with rice or mashed potatoes, plus a side salad or roasted vegetables for a complete meal! 

If you’re in the mood for sandwiches, you can shred this Crockpot pork loin and make sandwiches or sliders on Hawaiian rolls.

Slow Cooker Pork Loin Roast with Balsamic Glaze — Pork loin is slow cooked to TENDER and JUICY perfection in an irresistible honey balsamic glaze! Slice or shred the pork depending on how you want to serve it! The prep work takes just 5 minutes and then your slow cooker does the rest of the work for you! 

Why I Love This Crock Pot Pork Loin Recipe

What makes this Crockpot pork loin recipe so special is the rich honey-balsamic sauce the pork is cooked in. Chicken broth keeps the pork moist, while the acidic balsamic vinegar tenderizes the meat and adds tons of flavor. 

I used equal amounts of brown sugar and honey in the sauce for sweetness, but you’re welcome to add a little less if you prefer a more savory glaze on your pork loin. I also prefer using ketchup rather than tomato sauce or crushed tomatoes because it’s sweeter and already spiced. Soy sauce rounds everything out with its salty, umami flavor. 

Slow Cooker Pork Loin Roast with Balsamic Glaze — Pork loin is slow cooked to TENDER and JUICY perfection in an irresistible honey balsamic glaze! Slice or shred the pork depending on how you want to serve it! The prep work takes just 5 minutes and then your slow cooker does the rest of the work for you! 

Slow Cooker Pork Loin Ingredients 

You’ll need very few ingredients for this Crockpot pork loin roast recipe, so it’s important that you buy the right ones: 

  • Pork loin (NOT pork tenderloin – see my notes below) 
  • Reduced sodium chicken broth 
  • Balsamic vinegar
  • Reduced sodium soy sauce
  • Ketchup 
  • Honey
  • Brown sugar
  • Dried minced onion (or onion powder)
  • Garlic salt (or minced cloves garlic)
  • Smoked paprika (or regular paprika)
  • Salt, to taste
  • Pepper, to taste
  • Fresh parsley or fresh herbs, optional for garnishing
Slow Cooker Pork Loin Roast with Balsamic Glaze — Pork loin is slow cooked to TENDER and JUICY perfection in an irresistible honey balsamic glaze! Slice or shred the pork depending on how you want to serve it! The prep work takes just 5 minutes and then your slow cooker does the rest of the work for you! 

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

Pork Loin vs Tenderloin — Buy the Right One!

I want to be crystal clear before I dive into the recipe in more detail — this recipe calls for pork LOIN and not pork tenderloin. 

The two look and sound very similar, but they are different cuts of meat. Here’s what you need to know before going to the grocery store: 

Pork loin (this recipe) is wide and thick in shape, with a decent layer of fat on the top. It can be slow cooked for longer periods of time without drying out, and that fat cap on top melts down the sides of the meat to add both moisture and flavor. Use BONELESS pork loin for this recipe (although bone-in technically will work, the cook time might just need to be adjusted, most likely increased a bit). 

Pork tenderloin is thin and narrow in shape and has no visible fat on it. It’s a lean cut of meat. Pork tenderloin is typically sold in packs of two because each cut of meat is smaller (about 1 pound each). Tenderloin cooks much more quickly than pork loin and is more prone to drying out. My Slow Cooker Pork Tenderloin with Potatoes and Vegetables is a great one to try if you have pork tenderloin on hand.

Again, you can only use pork loin for this recipe as it is written. Pork tenderloin will not work! 

Slow Cooker Pork Loin Roast with Balsamic Glaze — Pork loin is slow cooked to TENDER and JUICY perfection in an irresistible honey balsamic glaze! Slice or shred the pork depending on how you want to serve it! The prep work takes just 5 minutes and then your slow cooker does the rest of the work for you! 

How to Cook Pork Loin Roast in a Crockpot 

Slow cooker pork loin couldn’t be simpler to make! Give yourself about 5 minutes to gather the ingredients and measure them out, then the pork is ready to go into the Crock Pot! 

Step 1: In a small bowl or measuring cup, whisk together the chicken broth, balsamic vinegar, soy sauce, ketchup, honey, brown sugar, and spices. 

Slow Cooker Pork Loin Roast with Balsamic Glaze — Pork loin is slow cooked to TENDER and JUICY perfection in an irresistible honey balsamic glaze! Slice or shred the pork depending on how you want to serve it! The prep work takes just 5 minutes and then your slow cooker does the rest of the work for you! 

Step 2: Place the pork loin in a 6-quart to 7-quart slow cooker, then pour over the sauce mixture. 

Step 3: Place the lid onto the Crockpot, turn to low, and cook for 4 to 6 hours. 

Slow Cooker Pork Loin Roast with Balsamic Glaze — Pork loin is slow cooked to TENDER and JUICY perfection in an irresistible honey balsamic glaze! Slice or shred the pork depending on how you want to serve it! The prep work takes just 5 minutes and then your slow cooker does the rest of the work for you! 

Step 4: Either slice the pork loin or remove it to a cutting board and shred it with two forks. 

Step 5: Transfer the sauce in the bottom of the Crockpot to large skillet or saucepan. Cook over medium to medium-high heat for up to 10 minutes, or until the sauce has thickened. 

Step 6: If you shredded the pork loin, toss it with the thickened sauce. If you sliced the pork loin, simply pour the sauce over top before serving and then season with salt and pepper as desired.

Slow Cooker Pork Loin Roast with Balsamic Glaze — Pork loin is slow cooked to TENDER and JUICY perfection in an irresistible honey balsamic glaze! Slice or shred the pork depending on how you want to serve it! The prep work takes just 5 minutes and then your slow cooker does the rest of the work for you! 

How Long Should You Cook Pork Loin in a Crockpot? 

Pork loin needs to cook on low for 4 to 6 hours. I do not recommend cooking the pork on high to speed up the cooking process as that can result in tough, dry meat. 

How Do You Know When a Pork Loin Is Done? 

A slow cooked, 3-pound pork loin will be pale and nearly white in color when it’s done cooking. When pierced with a fork, the juices should run clear. 

To be 100% certain that the pork loin is done, you’ll need to insert a meat thermometer into the thickest part of the meat. Pork loin is done when the internal temperature reaches 145ºF. 

Slow Cooker Pork Loin Roast with Balsamic Glaze — Pork loin is slow cooked to TENDER and JUICY perfection in an irresistible honey balsamic glaze! Slice or shred the pork depending on how you want to serve it! The prep work takes just 5 minutes and then your slow cooker does the rest of the work for you! 

Just remember that the internal temperature of the balsamic pork loin will rise — even after it’s been pulled out of the Crockpot! For this reason, I prefer removing the pork loin from the Crockpot when the internal temperature reaches 140ºF, then letting it rest on my counter for 5 to 10 minutes so the carry-over heat brings the internal temperature up to 145ºF. 

Once the internal temperature is at 145ºF, I’ll slice or shred the pork. You don’t want to ever slice into non-rested proteins anyway. The natural juices need time to redistribute within the meat and if you slice too early, they’ll run out.

Sauce Tips for Crock Pot Pork Roast

While it isn’t truly essential to simmer the cooking liquid from the bottom of your slow cooker, I do because it both thickens it and concentrates the flavor. I am all about balsamic reductions or balsamic sauce, which is what you’re doing and creating by simmering it.

While the pork is resting, you can start simmering the sauce in a small sauce pan, and when it’s done, your pork will be done resting and time for slicing. And then you can pour the sauce over it.

Slow Cooker Pork Loin Roast with Balsamic Glaze — Pork loin is slow cooked to TENDER and JUICY perfection in an irresistible honey balsamic glaze! Slice or shred the pork depending on how you want to serve it! The prep work takes just 5 minutes and then your slow cooker does the rest of the work for you! 

Tips for Slow Cooking a Pork Loin Roast 

Bring the pork to room temperature before cooking. Anytime you slow cook or roast a larger cut of meat like a pork loin, you want to let it rest on your counter for around 30 minutes to bring it to room temperature first. Slow cookers are more forgiving, so if you skip this step it’s not the end of the world. Just note that the cook time might need to be increased. 

Cook on low. I know it’s tempting to turn the Crockpot to high so that the pork loin cooks faster, but this is one cut of pork that’s best cooked low and slow. If you cook the pork loin on high, it won’t be as tender and juicy and might even wind up being a little tough in texture. 

Use a meat thermometer. It’s the only surefire way to tell if the pork is done. The internal temperature should be 145ºF as measured by a meat thermometer before you serve the pork. I suggest removing the pork from the Crockpot once it’s reached 140ºF, then letting it rest on your counter for 5 to 10 minutes so the carry-over heat can work its magic. The pork will come up to 145ºF on its own! 

Start checking the pork for doneness at 4 hours. Depending on the exact weight of your pork loin, the cook time could be anywhere from 4 to 6 hours. My 3-pound pork loin was done at about the 5-hour mark but it sometimes takes longer if I put the pork into the Crockpot straight from the fridge without letting it come to room temperature first. And all slow cookers vary in their heat output. Some are little fire chambers and others, not so much.

Adjust the sweetness of the sauce, if desired. There are 2 cups total when you combine the ketchup, brown sugar, and honey in the balsamic sauce. However, it doesn’t read overly sweet to us. However, if you’re sensitive to sweeter flavors or you don’t like sweeter sauces, scale back the brown sugar and honey by a few tablespoons to suit your own preferences. Maybe 1/3 cup each rather than 1/2 cup each. Don’t scale back the ketchup because you need that tomato flavor.

Reduce the sauce. This step is technically optional, but highly recommended. I know it’s one more dirty dish to wash later, but simmering the balsamic sauce on the stove thickens it and transforms it into a silky glaze. 

Low sodium products. When possible, I always select low or reduced sodium products and in this case both the chicken broth and the soy sauce are such. As the ingredients simmer in your Crock-Pot for hours, the liquid will concentrate, making anything salty taste a bit more so. Therefore, I prefer to salt (and pepper) the pork at the end.

Buy pork loin, NOT tenderloin. I’ve been over this a few times already but just in case the message hasn’t sunk in yet, this recipe can only be made using a pork loin. It’s a thicker, wider cut of pork with a fat cap on top. 

Slow Cooker Pork Loin Roast with Balsamic Glaze — Pork loin is slow cooked to TENDER and JUICY perfection in an irresistible honey balsamic glaze! Slice or shred the pork depending on how you want to serve it! The prep work takes just 5 minutes and then your slow cooker does the rest of the work for you! 
Slow Cooker Pork Loin Roast with Balsamic Glaze — Pork loin is slow cooked to TENDER and JUICY perfection in an irresistible honey balsamic glaze! Slice or shred the pork depending on how you want to serve it! The prep work takes just 5 minutes and then your slow cooker does the rest of the work for you! 
Slow Cooker Pork Loin Roast with Balsamic Glaze — Pork loin is slow cooked to TENDER and JUICY perfection in an irresistible honey balsamic glaze! Slice or shred the pork depending on how you want to serve it! The prep work takes just 5 minutes and then your slow cooker does the rest of the work for you! 

Slow Cooker Pork Roast Recipe FAQs

what size slow cooker should i use?

I recommend a 6-quart to 7-quart slow cooker. You don’t need anything bigger, but any smaller is too tight and the pork won’t cook evenly.

can I use other spices or seasonings?

I kept things pretty basic with just dried onion, garlic salt, and smoked paprika. They also work well with the ketchup and balsamic vinegar. However, I’m sure you could play around with it and use more holiday-inspired spices like thyme or rosemary. Italian seasoning is also a good one since it’s a blend of spice. You can always garnish with some fresh herbs like parsley, or as desired.

What’s another name for pork loin? 

Pork loin is sometimes labeled as “center loin roast” or “pork center rib roast.” When in doubt, ask someone at the butcher’s counter for clarification.

Can pork tenderloin be used instead of pork loin?

Nope! If you cooked pork tenderloin for the same amount of time as pork loin, you’d wind up with shoe leather. Scroll back up and read the Loin vs. Tenderloin box.

Why is my slow cooker pork loin tough? 

If your Crock-Pot balsamic pork loin seemed at all dry or tough, there are a few things that could have caused it. 

Did you remove the fat cap? The fat on top of the pork loin is essential and should NOT be removed. As the pork loin cooks in the Crockpot, the fat breaks down and drips down the side of the meat. This adds lots of flavor and seals in the moisture. 

Did you overcook the pork loin? Use a meat thermometer to test the doneness of the pork. You’re looking for an internal temperature of 145ºF. 

Does pork loin need to be submerged in liquid in a Crockpot?

No, the pork loin doesn’t need to be fully submerged in liquid when cooking in a Crockpot. There will be quite a bit of liquid in the slow cooker to begin with, and as the pork cooks it will release additional juices as well. If you fully submerge the pork loin from the beginning, you’ll end up boiling it rather than slow cooking it.

Should pork loin be cooked on high or low in a Crockpot?

Cook it on low for 4 to 6 hours. Don’t cook it on high or else the pork could end up being tough and rubbery.

Is it possible to overcook pork loin in a Crockpot?

Yes, any protein can be overcooked, and this one is no exception. You’ll know the pork has been overcooked if it’s tough, dry, or rubbery in texture.

Can this recipe be made in the oven? 

Yes! If you’re looking for an oven roasted pork loin, I suggest following my Glazed Pork Loin Roast recipe. 

Storage Instructions 

Leftover pork loin (sliced or shredded) will last up to 5 days in the fridge. Store it in an airtight container with the balsamic sauce to keep the pork moist. We love reheating the leftovers and using them to make sandwiches!

You can also freeze the pork (in the sauce) for up to 3 months. 

What to Serve with Pork Loin

We love serving this balsamic pork loin with white rice or mashed potatoes. Some other side dish ideas include: 

Slow Cooker Pork Loin Roast with Balsamic Glaze — Pork loin is slow cooked to TENDER and JUICY perfection in an irresistible honey balsamic glaze! Slice or shred the pork depending on how you want to serve it! The prep work takes just 5 minutes and then your slow cooker does the rest of the work for you! 
Slow Cooker Pork Loin Roast with Balsamic Glaze — Pork loin is slow cooked to TENDER and JUICY perfection in an irresistible honey balsamic glaze! Slice or shred the pork depending on how you want to serve it! The prep work takes just 5 minutes and then your slow cooker does the rest of the work for you! 
Slow Cooker Pork Loin Roast with Balsamic Glaze — Pork loin is slow cooked to TENDER and JUICY perfection in an irresistible honey balsamic glaze! Slice or shred the pork depending on how you want to serve it! The prep work takes just 5 minutes and then your slow cooker does the rest of the work for you! 

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Slow Cooker Pork Loin Roast with Balsamic Glaze — Pork loin is slow cooked to TENDER and JUICY perfection in an irresistible honey balsamic glaze! Slice or shred the pork depending on how you want to serve it! The prep work takes just 5 minutes and then your slow cooker does the rest of the work for you! 
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4.50 from 14 votes

Slow Cooker Pork Loin Roast with Balsamic Glaze

By Averie Sunshine
Slow Cooker Pork Loin Roast with Balsamic Glaze — Pork loin is slow cooked to TENDER and JUICY perfection in an irresistible honey balsamic glaze! Slice or shred the pork depending on how you want to serve it! The prep work takes just 5 minutes and then your slow cooker does the rest of the work for you! 
Prep Time: 5 minutes
Cook Time: 5 hours
Total Time: 5 hours 5 minutes
Servings: 6
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Ingredients  

  • one 3-pound boneless pork loin, with fat cap on (NOT tenderloin, do not confuse them)
  • ½ cup reduced sodium chicken broth
  • ½ cup balsamic vinegar
  • ⅓ cup reduced sodium soy sauce
  • 1 cup ketchup
  • ½ cup honey
  • ½ cup light brown sugar, packed
  • 2 tablespoons minced dried onion
  • 1 teaspoon garlic salt
  • 1 teaspoon smoked paprika, or regular paprika
  • Salt, to taste
  • Pepper, to taste
  • Fresh parsley, optional for garnishing

Instructions 

  • Place the pork loin in a 6-quart to 7-quart slow cooker; set aside momentarily.
  • In a medium bowl, add the chicken broth, balsamic vinegar, soy sauce, ketchup, honey, light brown sugar, dried onion, garlic salt, smoked paprika, and whisk to combine. Tip – If you are VERY sensitive to sweeter flavors within savory dishes, you may consider reducing the honey and brown sugar to 1/3 cup each rather than 1/2 cup each. However, I don't and personally love the flavor of the dish as it's written and wouldn't reduce it, but everyone's palate is different.
  • Evenly pour the mixture over the pork loin, cover, and cook on LOW for 4 to 6 hours, or until the pork is done.* See Notes for details.
  • At this point, you can allow the meat to rest for 5 to 10 minutes on a cutting board, before slicing or shredding it, and serving it. However, I always do the following in Step 5 and 6.
  • Transfer the cooking liquid from the bottom of your slow cooker into a medium saucepan. Tip – It's heavy, hot, and awkward to invert a slow cooker and make sure the liquid doesn't spill in the process so if you have someone stronger than you who can help you, ask for it.
  • Heat the liquid over medium heat on your stove, and allow the sauce to reduce until it thickens and reduces, generally about 10 minutes. Tips – The amount of time it takes will depend on how fast (or not) the boil is, how much liquid you had to begin with, and how thick you want the sauce. Remember that all sauces seem thinner in a saucepan on the stove when they're hot and bubbling compared to after they're off the heat and have cooled they will be thicker.
  • Slice or shred the meat as desired and place in a large bowl.
  • Evenly drizzle the sauce over the meat, stir to combine, taste, and as desired add salt and/or pepper. Optionally garnish with parsley and serve as desired. See blog post for ways to serve the pork loin. Extra pork loin will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat in the microwave or as desired.

Notes

*A slow cooked, 3-pound pork loin will be pale and nearly white in color when it’s done cooking. When pierced with a fork, the juices should run clear. 
To be 100% certain that the pork loin is done, you’ll need to insert a meat thermometer into the thickest part of the meat. Pork loin is done when the internal temperature reaches 145ºF. 
Just remember that the internal temperature of the balsamic pork loin will rise — even after it’s been pulled out of the slow cooker. For this reason, I prefer removing the pork loin from the Crockpot when the internal temperature reaches 140ºF, then letting it rest on my counter for 5 to 10 minutes so the carry-over heat brings the internal temperature up to 145ºF. 

Nutrition

Serving: 1, Calories: 656kcal, Carbohydrates: 56g, Protein: 62g, Fat: 20g, Saturated Fat: 6g, Polyunsaturated Fat: 10g, Cholesterol: 181mg, Sodium: 1390mg, Fiber: 1g, Sugar: 50g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Comments

  1. 5 stars
    Cannot wait to make the slow cooker
    pork loin with balsamic glaze. Never
    tried in the slow cooker but will make
    this in the next day or so. Looks abso-
    lutely YUM! Like the other recipes too
    but first want to try this! Thank you.

    Reply

  2. 5 stars
    Cannot wait to make the slow cooker
    pork loin with balsamic glaze. Never
    tried in the slow cooker but will make
    this in the next day or so. Looks abso-
    lutely YUM! Like the other recipes too
    but first want to try this! Thank you.

    Reply