A pork roast, honey, mustard, and salt are all you need for this easy slow cooker dinner. As the meat cooks, the honey and mustard mingle with its juices to make a sweet, tangy sauce. Slice the roast for a family meal or shred it and let everyone build their own plate.
Why You’ll Love This Recipe
The preparation takes only a few minutes: whisk the sauce, coat the pork, and put the lid on. Slow cooking gives pork shoulder time to become tender, while the sauce develops a rich, glossy finish. It is a practical choice for a gathering because the cooked meat can stay warm in the slow cooker until everyone is ready to eat.
The Four Ingredients
- Boneless pork roast: Use a 3 to 4 lb pork shoulder or pork loin with excess fat trimmed. Shoulder is ideal for shredding; loin is better sliced and should be checked earlier.
- Honey: Half a cup gives the sauce sweetness and sheen.
- Mustard: Half a cup of Dijon adds a pleasantly sharp flavor. Yellow mustard makes a milder sauce.
- Kosher salt: Start with 1 1/2 teaspoons and use up to 2 teaspoons to suit your taste.
How to Make Honey Mustard Pork Roast
Pat the roast dry and set it in a 5 to 7 qt slow cooker, fat side up if it has a fat cap. Whisk the honey, mustard, and salt until smooth. Pour the sauce over the pork and turn the meat to coat it on all sides.
Cover and cook on Low for 7 to 9 hours or High for 3 1/2 to 4 1/2 hours, until the pork is very tender and pulls apart easily with a fork. Check a lean pork loin near the beginning of the time range so it does not dry out.
Move the roast to a cutting board and let it rest for about 10 minutes. Skim excess fat from the sauce. If you prefer a thicker sauce, cook it uncovered on High for another 10 to 15 minutes, stirring occasionally. Slice or shred the pork, then coat it with the warm sauce.
What to Serve With It
Mashed potatoes and buttered egg noodles are both good for soaking up the sauce. For a lighter plate, add steamed green beans, roasted carrots, or a crisp salad.
Tips and Leftovers
- Try coarse-grain mustard for more texture, or yellow mustard for a gentler flavor.
- For less sweetness, use 1/3 cup honey and a little more mustard.
- A smaller 2 lb roast may cook sooner. Reduce the salt slightly and start checking it about an hour early.
- Refrigerate leftovers in a covered container for up to 3 to 4 days. Reheat gently with a splash of water to loosen the sauce.
Leftover pork is also delicious on toasted sandwich rolls with lettuce or coleslaw.
Slow Cooker Honey Mustard Pork Roast Recipe
Slow Cooker Honey Mustard Pork Roast
Ingredients
Method
- Pat the pork dry and place it in a 5 to 7 quart slow cooker, fat side up if there is a fat cap.
- Whisk the honey, mustard, and salt until smooth. Pour over the pork and turn the roast to coat all sides.
- Cover and cook on Low for 7 to 9 hours or High for 3 1/2 to 4 1/2 hours, until the pork is very tender and pulls apart easily with a fork. Check a pork loin early to prevent overcooking.
- Transfer the pork to a cutting board and rest for 10 minutes. Skim excess fat from the sauce. If desired, cook the sauce uncovered on High for 10 to 15 minutes to thicken it.
- Slice or shred the pork. Return it to the slow cooker and toss with sauce, or serve on a platter with sauce spooned over the top.
Recipe adapted in original wording from Cooktop Cove. Source photos: Cooktop Cove / Collective Press.
