Slow Cooker Pork Loin Roast

1.75 - 2.5 kg / 3.5 - 5lb pork loin OR shoulder/boston butt ,or scotch fillet, skinless (Note 1)

1.5 tbsp olive oil , separated

2 tsp EACH paprika, thyme

1 tsp EACH garlic powder, onion powder

1/2 tsp cayenne pepper , optional

1/2 tsp pepper

2 tsp salt

3/4 cup honey

125g / 1/2 cup butter , unsalted

5 cloves garlic , minced

1/4 cup cider vinegar

1/2 tsp salt and pepper , each

3 tsp cornflour/cornstarch mixed with splash of water

Spice Rub: Rub pork with about 1 tsp oil. Mix Rub together then sprinkle over pork. Pat to adhere all over.
Brown: Heat 1 tbsp oil in a large skillet over medium heat. Add pork and sear all around until deep golden brown (don't let spices burn). Place pork in slow cooker.
Honey Butter Sauce: Wipe pan. Add butter and melt. Add garlic and cook for 1 minute until golden. Add remaining Sauce ingredients, mix, simmer rapidly for 30 seconds.

SLOW COOK:

Pour Sauce over pork. Cover slow cooker.
Pork loin - Cook on LOW for 4 to 5 hours (see Note 2 for cook times for different sizes)
Pork Shoulder - Cook on LOW for 10 hours (see Note 2 for cook times for different sizes, and Note 4 for oven, InstantPot and pressure cooker methods).
Remove pork onto serving platter, cover loosely with foil (10 - 20 minutes rest). (See Note 6 on Doneness)
Pour all juices in slow cooker into large saucepan. Add cornflour water mixture, mix.
Thicken Sauce: Simmer on medium high for 5 minutes or until it reduces down to a syrupy consistency (Note 3).
Slice pork into thick slices (1.5 - 2 cm / 3/5 - 4/5" thick). Serve with PLENTY of Honey Butter Sauce!

This Article And Recipe Adapted From This Site