
This slow cooker pork roast turns pork loin or pork shoulder into a tender, deeply savory main dish with a glossy honey butter garlic sauce. A quick spice rub and sear build flavor before the slow cooker does the rest.
Pat the pork dry. Rub it with 1 tsp olive oil, then mix the paprika, thyme, garlic powder, onion powder, cayenne, black pepper, and salt. Sprinkle the spice blend all over the pork and press it onto the surface.
Heat the remaining olive oil in a large skillet over medium heat. Sear the pork on all sides until deeply browned, watching closely so the spices do not burn. Transfer the pork to the slow cooker.
Wipe out the skillet. Add the butter and melt it over medium heat, then stir in the garlic and cook for about 1 minute, just until fragrant and lightly golden.
Add the honey, cider vinegar, and extra salt and pepper to the skillet. Stir well and let the sauce bubble briskly for about 30 seconds.
Pour the honey butter sauce over the pork in the slow cooker. Cover with the lid.
For pork loin, cook on LOW for 4 to 5 hours, until the pork is tender and reaches a safe internal temperature.
For pork shoulder or Boston butt, cook on LOW for about 10 hours, until the meat is very tender and easy to pull or slice.
Transfer the pork to a serving platter and loosely cover it with foil. Let it rest for 10 to 20 minutes before slicing.
Pour the cooking juices from the slow cooker into a saucepan. Stir in the cornstarch mixed with a splash of water.
Simmer the sauce over medium-high heat for about 5 minutes, stirring often, until it thickens to a glossy, spoon-coating consistency.
Slice the pork into thick pieces and serve generously with the honey butter sauce.
Use pork loin for neat slices and a leaner result; use pork shoulder or Boston butt for richer, more shreddable meat. Do not skip the sear, as it adds color and depth to the finished sauce. Leftovers keep well in an airtight container in the refrigerator for up to 4 days; reheat gently with extra sauce to keep the pork moist.




