This is the most tender Slow Cooker Pork Loin roast you’ll make. The pork cooks low and slow right on a bed of potatoes, fresh aromatics, and a savory pan gravy. With minimal prep and four hours in the slow cooker, you get a complete, well-balanced meal: juicy pork, creamy mashed potatoes, and a rich gravy.
We have many favorite pork recipes, and this slow cooker pork loin stands out because it’s designed as a whole meal—not just a roast. Instead of cooking the pork separately and making sides later, the potatoes cook beneath the roast and are mashed right after cooking to soak up the pan flavors. Little prep, big payoff.
What You Need for Slow Cooker Pork Loin
Essential tools: a slow cooker and a cast-iron or heavy skillet to sear the pork to form a flavorful crust. Ingredients include a pork loin roast, a pork dry rub (or your preferred seasoning), Yukon Gold potatoes, butter, aromatics, broth, Worcestershire sauce, and a bit of cornstarch to thicken the gravy. Everything else is optional or a suggested swap.
Substitutions & Variations
- Spice it up: Add smoked paprika or a pinch of cayenne to your rub for a smoky, spicy note.
- Potatoes: Swap Yukon Golds for sweet potatoes for a sweeter, earthier side.
- Broth: Use chicken or vegetable broth instead of beef broth to lighten the sauce.
Pork Cuts: Tenderloin vs. Loin Roast vs. Shoulder
Pork tenderloin is a narrow, elongated cut about 2–3 inches in diameter. It cooks quickly and is more delicate in shape.
Pork loin roast (also called top loin roast) is larger and thicker—typically 5–6 inches in diameter—and runs along the pig’s back. Loin is lean and benefits from careful, low-temperature cooking to remain juicy.
Pork shoulder roast has more fat and connective tissue, which breaks down during long, slow cooking to yield pull-apart meat. Shoulder is ideal for shredded preparations like carnitas.
Both tenderloin and loin roast are lean and will slice easily when cooked properly. Shoulder is fattier and more forgiving for long cooks.
Looking for a shoulder roast version?
If you prefer a fall-apart, fatty roast, use a pork shoulder and follow a slow-cooker pork roast method designed for that cut. Shoulder yields very tender, shreddable meat when cooked low and long.
FAQ
Does pork loin get more tender the longer you cook it?
Pork loin is a lean cut and can dry out if overcooked. Unlike fattier cuts such as pork shoulder or pork butt, loin will not continue to break down into tender shreds with extended cooking. Cook low and monitor the internal temperature to avoid dryness.
Can I cook this recipe on High?
No. This recipe is tested for the slow cooker’s Low setting only. High produced a tough result in testing. Low and slow is the reliable approach for tender loin.
Can I use pork tenderloin instead?
Pork tenderloin is much thinner and will require a shorter cook time. These instructions are for a larger pork loin roast and are not suitable for tenderloin without significant timing adjustments.
What internal temperature is safe for pork loin?
The safe internal temperature for pork loin is at least 145°F measured at the thickest part. Allow the meat to rest a few minutes after cooking before slicing.
More favorite recipes with pork
Recipes with Pork
- Perfect Baked Pork Tenderloin
- Lemongrass Ginger Baked Bone-In Pork Chops
- Instant Pot Pork Chops
- Instant Pot Pork Roast
- Crock Pot Pork Roast
- Instant Pot Pork Tenderloin
- Sous Vide Pork Tenderloin
- Pulled Pork Carnitas
Storage
Cool the pork loin completely, then place it in a large glass or airtight container. Pour leftover gravy over the meat to help keep it moist and seal the container. Refrigerate for 3–5 days.
Reheating Instructions
Microwave: Place a serving of pork and mashed potatoes on a microwave-safe plate, top with gravy, and heat on high for 60–90 seconds or until warmed through.
Oven: Preheat the oven to 350°F. Spray a baking dish with cooking spray, add pork and potatoes, pour on gravy, and heat uncovered for about 20 minutes or until the center is hot.
Freezing Leftovers
Cool completely, then transfer pork and gravy to a freezer-safe bag or container, removing as much air as possible. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Serving Suggestions
This slow cooker recipe already includes mashed potatoes made from the cooked Yukon Golds, but for additional sides consider a simple green salad, roasted vegetables, or a bright vinaigrette-based slaw to balance the richness.
- Massaged kale and fennel salad
- Harvest salad with seasonal fruit and squash
- Creamy cucumber salad
- Roasted Brussels sprouts
- Oven-roasted asparagus
Slow Cooker Pork Loin
This recipe yields tender pork roast served over creamy mashed potatoes with a savory gravy.
Prep time: 20 mins · Cook time: 4 hrs 40 mins · Total: 5 hrs · Servings: 6
Ingredients
- 2 lb pork loin roast
- 3.5 tablespoons pork dry rub (or your preferred seasoning)
- 3 tablespoons butter, plus 3 tablespoons for potatoes
- 1.25 cups beef broth (or chicken/vegetable broth)
- 5 cloves garlic, chopped
- 1/2 medium white onion, diced
- 6 medium Yukon Gold potatoes, cut into 1.5–2 inch chunks
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch (for gravy)
- For mashed potatoes: 1/4 cup Greek yogurt or sour cream, 1/2 cup 2% milk, 1/4 tsp salt, 1/8 tsp ground pepper
Instructions
- Pat the pork loin dry and rub all sides with the pork dry rub.
- Heat 3 tablespoons of butter in a cast-iron or heavy skillet over medium-high heat. Sear the pork on all sides, about 1–2 minutes per side, until browned. Remove and set aside.
- Deglaze the skillet with 1/4 cup of broth, scraping up browned bits. Add the chopped garlic and diced onion and sauté 1–2 minutes until fragrant. Remove from heat.
- Place the diced potatoes in the bottom of the slow cooker. Pour the garlic, onion, and deglazing broth over the potatoes.
- Set the seared pork loin on top of the potatoes. Pour the remaining broth and the Worcestershire sauce over the pork.
- Cover and cook on Low for 4 hours. Check the internal temperature at the thickest part; it should reach 145°F. If needed, continue cooking up to 1 additional hour. Potatoes should be tender.
- Remove the pork and set aside to rest. Transfer the potatoes to a large bowl and move the cooking liquid to a small saucepan.
- Mash the hot potatoes with 3 tablespoons butter, Greek yogurt or sour cream, milk, salt, and pepper until smooth.
- Make the gravy: bring the reserved cooking liquid to a simmer. Remove about 1/3 cup of the liquid and whisk with 1 tablespoon cornstarch to make a slurry. Whisk the slurry back into the simmering liquid and cook until thickened. Remove from heat.
- Slice the pork and serve over the mashed potatoes, spooning gravy on top.
Tips & Notes
- You can skip mashing the potatoes and serve them quartered; season to taste after cooking.
- Do not cook this recipe on High—the pork is prone to becoming tough. Use Low for the best texture.
Nutrition (per serving, approximate)
Calories: 443 kcal · Carbohydrates: 34 g · Protein: 38 g · Fat: 19 g · Fiber: 3 g · Sugar: 3 g
Nutrition information is an estimate and should be used as a guideline only.