Pork Loin Roast

How to Make Pork Loin Roast in the Crock Pot

I absolutely adore my Crock Pot / slow cooker. It’s the ultimate in convenience cooking. Gather simple ingredients, throw in the pot, set it and walk away.

There is a bit of planning involved (as in it takes time to complete the meal), but I usually fill it up before I go to sleep.

When I wake up, the house smells amazing and dinner for the night is already made. Invest a few extra bucks in a slow cooker that has a digital timer and a “keep warm” function.

What Can You Make with Pork Loin Roast?

This recipe is awesome for having a large amount of protein on hand for various uses throughout the week, and since it’s “just meat”, you can throw the pork into lots of yummy applications:

Though I prefer to use boneless pork shoulder, I didn’t have one on hand so I bought two lean pork loin roasts from the butcher at my local market and was sure to strip the fat off after cooking.

Pork Loin Roast Recipe

  • 4 lb of pork roast (I used two 2-lb roasts)
  • 6 garlic cloves, minced
  • Sea salt
  • Olive oil
  1. Rinse and dry pork. Season with ~1 tsp sea salt.
  2. Mince garlic.
  3. Grease inside of crock pot insert with olive oil (baked-on meat is never fun to scrape off).
  4. Sprinkle half the chopped garlic in the bottom of the crock. Add the meat, fat side up. Sprinkle the rest of the garlic on top.
  5. Set the crock pot on low for 16-18 hours. Don’t open the lid. Patience is a virtue.
  6. When done cooking, remove pork. Peel the fat away and shred the meat. Discard the cooking juice…it will be incredibly salty. It’s that simple 🙂
after 18 hours…mmm
ready to remove the fat and shred the meat

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9 Responses

    1. Hi Evie…great question! I usually fill my plate half full with fresh or cooked veggies and about 1/4 full with fats like avocado or olives.

  1. Well darn I’m looking for a recipe that I need RIGHT NOW as my roast is defrosted and ready to go and it needs to cook in 5 hours. Gonna throw it in and hope for the best. Next time though, I’ll totally start way earlier!

  2. Hi! I am cooking this recipe right now and it smells amazing! But I’m getting nervous about the 16 hrs bc I only have a 2 lb or so roast in there. Should I still go that long? Thank you for this recipe!!

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Hi, I'm Steph Gaudreau, bs, ma, cissn!

Nutrition and fitness coach for women, Lord of the Rings nerd, and depending on who you ask, crazy cat lady. My mission is to help you fuel for more, not less: bigger muscles, strength, energy, and possibilities. We’ll do it with my signature blend of science, strategy…and a little bit of sarcasm.


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