Crock Pot Pork Roast

5 from 3 votes

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This Crock Pot Pork Roast is so easy to make and comes out juicy and full of flavor. Serve over rice pilaf, mashed potatoes or pasta. Enjoy!

Crock Pot Pork Roast

This Crock Pot Pork Roast post is a sponsored conversation written by me on behalf of the National Pork Board. Opinions and text are my own.

Hey guys! I wanted to share with you my second recipe found in The National Pork Board’s ecookbook “Cooking For Comfort“. There are two recipes from me in this book, plus additional delicious meals from other bloggers like Carrian, Jenny and Ali.

I loved browsing through this ebook; it’s really a fun resource to have. I’m sorry to say it used to be free but now costs $3 to download. If you’re still interested you can find it here. Luckily, I have the recipe on the blog!

I wanted to include this Crockpot Rosemary Pork Loin recipe in the cookbook for a few reasons.

  1. The crockpot makes ridiculously easy and delicious meals with almost no effort at all
  2. This meat stays amazingly moist and tender
  3. It’s a recipe similar to the one my Mom made for my family growing up…meaning it has a pork-shaped place in my heart.

Precious, I know.

Cooking For Comfort

Crock Pot Pork Roast Ingredients

For this recipe, all you need are a few spices, a pork loin and some time!

Seasonings – You’ll need salt, pepper, garlic powder, dried thyme, and dried rosemary. Each one of these spices enhances and compliments the pork roast.

Pork Loin – The star of this dish is the pork loin! I bought a 4 pound New York boneless loin for this recipe.

How to Make Crock Pot Pork Roast
Spices

I used a combination of rosemary, thyme, garlic powder, salt, and pepper. Stir these spices together and rub your pork loin well with this spice rub and a little olive oil. Put your roast into a crockpot and let it cook! 4-6 hours later and your roast is done!

Crock Pot Pork Roast

Be sure to let it rest before slicing to keep it nice and juicy. I served this over some plain rice pilaf {recipe at the bottom of this post, just omit the frozen vegetables}, but feel free to make some mashed potatoes, couscous or pasta to go alongside this. Really tasty no matter how you serve it.

And, as always, you can find the National Pork Board on TwitterFacebook, and Pinterest, too.

Enjoy!

other pork roast recipes you might like:

5 from 3 votes

Crock Pot Pork Roast

This Crock Pot Pork Roast is so easy to make and comes out juicy and full of flavor. Serve over rice pilaf, mashed potatoes or pasta. Enjoy!
servings 6 servings
Prep Time 20 mins
Cook Time 4 hrs
Total Time 4 hrs 20 mins

Ingredients

  • 4 lb. New York boneless loin pork roast
  • 1 1/2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried rosemary crushed in your fingers
  • 1/2 teaspoon dried thyme
  • 2 tablespoons olive oil

Instructions

  • In a small bowl, combine the salt, garlic powder, pepper, rosemary, and thyme. Place the pork in a slow cooker and rub all over with the oil. Rub the seasoning mixture all over the pork.
  • Cover and cook on high until the internal temperature of the pork reaches between 145 degrees F (medium rare), with a 3-minute rest, and 160 degrees F (medium), about 2 3/4 hours. 
  • Remove the pork from the slow cooker and let rest 15 minutes before slicing and serving.

Nutrition

Calories: 442kcal | Protein: 67g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 190mg | Sodium: 730mg | Potassium: 1136mg | Calcium: 15mg | Iron: 1.7mg
Course: Dinner
Cuisine: American
Keyword: Crock Pot Pork Loin, Crock Pot Pork Roast, Pork Loin Roast Crock Pot
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18 Responses
  1. Leslie

    This looks delicious! I’ve never put pork tenderloin in the crockpot, but I’m all about crock pot cooking!
    Blessings,
    Leslie

  2. Erin | The Law Student's Wife

    Yay for pork! It is one of my favorites to cook with, but I feel like it just does’t get enough love. I’ve never tried a loin in the crockpot, but I love how moist it would be, both the night it’s served and the leftovers. Great idea!

  3. Andi @ The Weary Chef

    This looks delicious! I have never made a pot roast in the slow cooker, but I might give this recipe a try. Thanks!

      1. Mechelle

        For fresh herbs you always almost double what the dried amount is. For instance, the 1/2 tsp dry thyme fresh you’d use 1tsp. Dried herbs are stronger than fresh since all the water is dried out of them.

  4. Ashlie

    Hi Lauren,

    I’m fairly new to crockpot cooking. Can you please clarify a few things? 1) In your post you say 4-6 hours but the recipe says less than 3… which is it and on a high temperature or low? 2) It sounds like I should keep the pork loin whole until after cooking? What if I cut into thick steaks before I cook, would this change anything? 3) Do I need to add any water or anything initially until the pork starts to emit juice? Won’t it burn without a little liquid at first?

    I can’t wait to try it! Thank you!

    1. Lauren

      Either high or low temps will work. If you use a high temp, the roast will be done faster, the lower temp will take a little more time. As long as it gets to 165 degrees internally, it is done. I would recommend keeping it whole the entire time it cooks. If you cut it into smaller pieces, they would be done much sooner.

  5. Dianna

    Just tried to download the cookbook but it’s no longer where the link takes you. Any way you could email me a copy to download? Looks delish!

  6. Kimberly

    5 stars
    Perfect for a juicy roast. We use this on weekdays, when w e’re busy all afternoon, but can come home to a delicious dinner!