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Slow Cooker Garlic Butter Pork Roast cooks up fall apart tender with lots of garlic flavor. An easy gravy adds extra flavor. Serve with potatoes and roasted vegetables for a delicious Sunday supper.
A little Cajun seasoning and a few crushed red pepper flakes add just a little zip to this recipe. In addition to garlic, there’s also thyme added for flavor. Rosemary could be used instead.
There’s no need to add any liquid to the slow cooker. The butter will melt and coat the pork and the pork will release its own juices.
It is important to note that this recipe is made with a pork loin, not pork tenderloin. They are two very different cuts of meat. Pork Loin can also be labeled Center Cut Pork Roast or Center Cut Rib Roast.
Should be done in 5 to 6 hours, but depending on your crock pot and the size of your pork loin, it may take up to 7 hours on LOW. To be sure it is done, use an instant read thermometer and insert it in the thickest portion. It should read 145F.
Let the roast rest for at least 10 minutes before slicing.
It’s fine to leave the pork in the crock pot on warm after it is done cooking if it is not yet dinnertime.
Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.
Scatter butter over pork.
Place cornstarch in a small bowl and add 3 tablespoons of beef broth. Stir until mixed. Pour into saucepan along with remaining beef broth.
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