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Slow Cooker Company Pork Roast Recipe

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6 hours 15 minutes
20 Comments
3 from 1 vote
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This Slow Cooker Company Pork Roast, is by far one of my favorite roast recipes. The meat comes out juicy, and the gravy is just the cherry on top. You will love this quick and delicious pork recipe.
Slow Cooker Company Pork Roast Recipe

Okay, let’s talk about food made in a slow cooker…It just doesn’t photograph well.

After simmering all day to the point where the meat just falls apart when you touch it, it is next to impossible to get a blog-worthy picture.

I have made this pork roast on three separate occasions, trying to get a better picture each time, but this is as good as it gets my friends. However, I knew that I had to share the recipe because it’s amazing.

So, just like you don’t judge a book by it’s cover, don’t judge this recipe by it’s picture. One bite and you will be so happy you gave it a try.

The name of this roast is because it is definitely company-worthy to serve to family or friends who come over . . . the smells that come from your slow cooker while this cooks all day are absolutely amazing.

It’s quick, simple, and full of amazing flavor. This pork roast is not going to let you down, I can promise you that.

Mistakes that will dry our your roast:

Some pork roasts can be extremely juicy, while others are incredibly dry. This could be just a cut of the meat, however, it could also be something that you are doing wrong. Here is how to keep your roast perfectly moist and juicy, every time.

  • Cook the roast according to it’s size. If you got a small roast, it’s not going to need to cook as long. This is a common mistake people will make when cooking their roast.

Depending on what size roast you get, and how heavy it is, will determine how long it needs to cook. It could even be 30 minutes less in the slow cooker, if you did get a smaller one.

Low and slow is always good to remember when cooking meat in the slow cooker.

  • Don’t open up the slow cooker. This is the biggest mistake people make that will quickly dry out their meat. They keep checking on it, and all the moisture that has built up in the slow cooker, is released and the slow cooker and meat have to work to get it back.

Keep the slow cooker closed until close to the end of your cooking. There is no need to randomly open it as it cooks.

  • Don’t cut into the roast as it is cooking. This is similar to opening the lid of the slow cooker. All that moisture is released, and if it leaves the meat, it will be hard to get that back. Don’t cut into it. Use a thermometer to check the meat if worried.

RELATED RECIPE:  THIS SLOW COOKER RANCH PORK ROAST IS SO EASY TO MAKE AND IS A MAIN DISH AND SIDE DISH IN ONE!

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Slow Cooker Company Pork Roast Recipe

3 from 1 vote
A simple pork roast is taken to a new level with this flavorful recipe!
Serving8
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
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Ingredients

  • 2 Tablespoons olive oil
  • salt and pepper, to taste
  • 4 pounds pork loin roast
  • ⅓ cup honey
  • ⅓ cup soy sauce
  • 3 Tablespoons red wine vinegar
  • 2 teaspoons dry mustard
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • pepper, to taste
  • 2 Tablespoons cornstarch
  • 2 Tablespoons cold water

Equipment

Instructions

  1. Spray slow cooker with non-stick cooking spray.
  2. In a medium skillet, heat olive oil over medium high heat. Sprinkle salt and pepper on all sides of roast and then brown all sides of the roast in the olive oil (I usually sear each side for 2-3 minutes). Place roast in slow cooker (also, scrape whatever is left in the skillet into the slow cooker - it adds good flavor!).
  3. In a medium bowl, mix together honey, soy sauce, red wine vinegar, dry mustard, salt, garlic powder, and pepper.
  4. Pour over the top of the pork roast and cook on low for 5-7 hours (depending on the size of your roast).
  5. When finished cooking, remove roast from slow cooker and place on a serving place.
  6. Pour remaining liquid from slow cooker into a medium-sized saucepan and heat on stove over medium-high heat. Mix together cornstarch and cold water, then add to saucepan. Cook until sauce starts to thicken, then pour over the top of pork roast.

Nutrition

Calories: 392 kcal · Carbohydrates: 14 g · Protein: 52 g · Fat: 13 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 6 g · Cholesterol: 143 mg · Sodium: 943 mg · Potassium: 887 mg · Fiber: 1 g · Sugar: 12 g · Vitamin A: 1 IU · Vitamin C: 1 mg · Calcium: 16 mg · Iron: 2 mg
Cuisine: American
Course: Main Course
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Recipe slightly adapted from Food.com

Published: May 12, 2020Updated: November 10, 2022

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Questions & Reviews

  1. Beatrice says:
    I keep trying various recipes using the slow cooker, but the meat always comes out dry.... I am so excited to try your recipe, since I am obsessed with the idea of slow coking, however I'm afraid this would turn out dry too... Could you point to me what I may be doing wrong or if this is what slow-cooked food should be like..? I want that "meat falling apart" melt in your mouth kind of experience (and the thing is I'm an experienced cook, so I plan to keep on trying til I get that.... but some enlightment would help too). Thank you for your wonderful blog!!!! :)
  2. Cyd says:
    Hi Beatrice. Low and slow is a good trick to slow cooker. Give yourself a lot of time and cook on the low setting. If a recipe gives you 2 options, the one that is best is the one that takes a little longer on a lower setting.
  3. Elly Feitz says:
    I made this yesterday, ABSOLUTE BEAUTIFUL. It will be a regular in my house on the table. Thanks.
  4. Bonnie Toyzan says:
    This was horrible. It was dry and salty. I didn't even add any salt because I was worried about the soy sauce, even though I used low sodium. It was the driest pork roast I have ever made and the sauce was awful. My husband choked on it, because it was so dry. I will use my made up pork roast recipe. Thankfully I didn't make it for company. How embarrassing would that have been. It was thrown away - total waste of money. I can't understand why anyone thought this was good.
  5. Sarah says:
    I get that we all have different tastes and some of us are better cooks than others (I am no expert). But there is a way to leave negative feedback that is not quite so harsh. Remember, there are real people behind this blog (and my heart hurt for these ladies after reading your post, but by now I am sure they have had quite a few responses like yours.....). Even if it is not a great recipe, there is a way to say it without ripping someone apart. Please be aware of your digital footprint when leaving a critique and find a kind way to share your truth. For example: "not our favorite roast recipe. came out slightly dry and a little too salty for our tastes (even with low sodium soy sauce)." Comments like "horrible," "thankfully I didn't make it for company," and "total waste of money" are just abusive and so unnecessary. Just my opinion.
  6. Kathy says:
    Well said, Sarah. There is enough negativity in the world. Food blogs are where we come to focus on positive things like good food and sharing recipes. Harsh criticism and these unnecessary negative comments don’t belong here, or anywhere for that matter.
  7. Cyd says:
    :) Thanks Kathy!
  8. Sheri Gallagher says:
    I agree! Perhaps they are using the wrong cut of meat..... no tenderloin would ever be good in the crock pot. You have to have fat to make it melt in your mouth..... tenderloin has none.
  9. Emily says:
    Could you freeze this? If so how do you suggest to do that? Sear it and then freeze? Would I need to cook it longer in the crockpot of frozen?
  10. Cyd says:
    You could definitely freeze any leftovers. Just put in an airtight freezer container. Then thaw and reheat in the microwave or back in the slow cooker.
  11. Wendy says:
    Made it last night and it’s a keeper, the family loved it!!!!!
  12. Laci Rose says:
    Made this for Sunday dinner and my husband just raved about it! I love your recipes! This is my go to website for meal ideas! I'm excited to try your cookbooks as well! Thanks for sharing!
  13. Cyd says:
    Thank you Laci! We are so glad you like our recipes. Have a terrific week.
  14. Amy says:
    Hi! I am excited to try this! The grocery delivery service gave me a 1.5 lb pork loin. Above it says about 20 minute per pound, but I am thinking this may not be enough. I was thinking maybe 2-2.5 hours for a 1.5 lb pork loin? Thanks!
  15. Cyd says:
    Just check it after a few hours to see if it's done. Then you can easily cook it a little longer if needed.
  16. marie says:
    Hello, love your recipes!! Thank you for taking the time to share them. Can I use a Sirlion Boneless Pork for this recipe? I have a 3 lb one.
  17. Cyd says:
    Yes, your pork roast will be great too!
  18. Helen says:
    Link exchange is nothing else except it is just placing the other person's blog link on your page at proper place and other person will also do similar for you.

    3 stars

  19. Joni Franz says:
    Question: In the text you say you like to cook it for 20 mins per pound in the slow cooker, but the recipe says 5 to 7 hours and calls for a 4 lb roast. Was this supposed to be an hour per pound?
  20. Momma Cyd says:
    We always keep "Low and Slow" when cooking meat in the slow cooker so it turns out moist.
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