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This Slow Cooker Parmesan Honey Pork Roast is one of the most pinned recipes on my site. It’s amazing and will quickly become a family favorite!
Why You’ll Love This Recipe!
I love using my slow cooker any day of the week but my favorite day to use my slow cooker is on Sunday. We go to church for three hours on Sunday so I love to put something in the slow cooker first thing in the morning. Then when we get home and are ready to eat about 3:00 p.m. dinner is ready! Sunday is suppose to be a day of rest and this slow cooker Parmesan honey pork roast helps it be more restful.
This recipe uses a pork loin roast. One of the things I love about pork is it relatively inexpensive, so it is easy on the budget. My husband loves pork roast and one of my girls is allergic to red meat, so we eat a lot of pork.
Ingredients Needed
- Boneless pork loin roast
- Parmesan cheese
- Honey
- Soy sauce
- Dried basil
- Dried oregano
- Garlic
- Olive oil
- Salt
- Cornstarch
- Chicken broth
- Sugar, optional
Is a pork Loin Roast the same as Pork Tenderloin.
The short answer is no, they are two different cuts of meat. Pork Loin is wider and thicker with a fat layer on top, while Pork Tenderloin is long and thin. If you can’t find a Pork loin roast I suggest using a boneless pork shoulder, pork butt or picnic roast.
How to Make Crockpot Parmesan Honey Pork
- Place pork roast in slow cooker.
- In a bowl, combine cheese, honey, soy sauce, basil, oregano, garlic, oil, and salt.
- Pour mixture over the top of roast.
- Cover and cook on low for 5-6 hours or until the internal temperature reaches 145-150 F degrees.Check with a meat thermometer.
- Remove meat and place on platter.
- Strain juices in slow cooker and put into a small sauce pan.
- Mix cornstarch and chicken broth together.
- Add into strained juices and stir until thickened over medium heat. Add in a teaspoon of sugar if sauce needs to be a bit sweeter, optional
- Slice roast and serve with glaze.
Frequently Asked Questions
Can I make this in the Instant Pot?
Place all the ingredients in the Instant Pot. Turn the valve to sealing and cook on Manual High Pressure for 18 minutes. Do a 10 minute natural release. Check temperature of pork, you want it at 145-150 degrees F.
How do I store leftovers?
Leftover pork loin can be refrigerated for up to 3 days, or frozen in a freezer-safe airtight container for up to 3 months.
Use leftovers to make sandwiches or tacos, it is delicious on top of nachos too!
For other yummy slow cooker recipes check out these:
Be sure and follow me over on You Tube for weekly cooking demos.
Slow Cooker Parmesan Honey Pork Roast
Ingredients
- 1 3-4 lb. boneless pork loin roast
- 2/3 cup parmesan cheese grated
- 1/2 cup honey
- 3 Tbsp soy sauce
- 1 Tbsp dried basil
- 1 Tbsp dried oregano
- 2 Tbsp chopped garlic
- 2 Tbsp olive oil
- 1/2 tsp salt
- 2 Tbsp cornstarch
- 1/4 cup chicken broth
- 1 tsp sugar optional
Instructions
- Place roast in slow cooker.
- In a bowl combine cheese, honey, soy sauce, basil, oregano, garlic, oil, and salt.
- Pour mixture over the top of roast.
- Cover and cook on low for 5-6 hours or until thermometer reads 160 degrees.
- Remove meat and place on platter.
- Strain juices in slow cooker and put into a small sauce pan.
- Mix cornstarch and chicken broth together.
- Add into strained juices and stir until thickened over medium heat.
- Add in a teaspoon of sugar if sauce needs to be a bit sweeter, optional
- Slice roast and serve with glaze.
Tips & Notes:
Nutrition Facts:
Michelle says
Trying this with deer roasts today because, well, it’s deer season and we have a freezer full. It’s similar to a marinade I’ve used for deer before but the Parm and herbs add something different. Deer as with pork are both so good with sweeter marinades and sauces. Can’t wait till it starts to fill the house with delicious smells soon.
Leigh Anne says
Hope it turns out great!
Andrea says
Your photo shows shredded cheese. The recipe says grated. Using 2/3 cup actual grated cheese will (I assume) yield quite a different result as the two are not generally equal in taste when measuring amounts. I actually read the recipe when I made my grocery list, and purchased grated. Now preparing to make it tomorrow – and disappointed to see I should have gotten shredded.
Hoping for the best as it looks great!
Leigh Anne says
Andrea, I apologize for the confusion. I bought the preshredded/grated cheese from the store. I guess I use the terms interchangeably.
Hannah Cox says
Hi! I’m getting ready to try this – super excited! Quick question, do you put the fat side up or down?
Thanks! 🙂
Leigh Anne says
I usually cook my meats fat side up so the fat can melt down over the meat.
Cara says
Thank you so much for this amazing recipe! My husband says it tastes like he just dropped $100 on a fancy meal. I paired it with roasted rosemary potatoes & carrots. This recipe made our day & will definitely make it into regular rotation! 🙂
Leigh Anne says
Cara, Love to hear that!!! Thanks so much!
Therese says
This was so good! I used maple syrup instead of honey because our honey is very floraly. It was perfect and went together great.
Leigh Anne says
So glad! Love the idea of using maple syrup instead. I bet the flavor was great.
Jim says
made this today. Really really good. One thing though, on the honey, it says 1/2 cup. Did you mean 4 oz or an actual 1/2 cup measuring cup? I bought an 8 oz jar of honey and it took the whole jar to fill the 1/2 cup. It did come out pretty sweet so didn’t add the sugar to the sauce on the stove. Wife actually loved the sauce but I really think it was too sweet.vi did cook it on high for about 4 hours so for those asking. Will make it again.
Leigh Anne says
Jim, Glad you enjoyed it. I used 1/2 C, measuring it.