It's hard to make slow-cooked food look pretty, and this pork seriously fell apart when I tried to take it out of the slow cooker, so don't judge this by its picture. I promise that this recipe is delicious! My husband even said that this is one of his favorite Sunday dinners. I also made mashed potatoes and the gravy was delicious on them. Use roast between 2 to 3 pounds.

Karen

Recipe Summary

prep:
5 mins
cook:
6 hrs 5 mins
total:
6 hrs 10 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare slow cooker crock with cooking spray. Lay pork roast into crock.

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  • Whisk Parmesan cheese, honey, soy sauce, basil, garlic, oil, and salt together in a small bowl; pour over the pork roast.

  • Cook until roast is cooked completely through, 6 to 7 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove roast to a cutting board to rest a few minutes.

  • Skim fat from the cooking juices; discard. Ladle remaining juice to a small saucepan; bring to a boil.

  • Whisk cornstarch into cold water in a bowl until dissolved; pour into boiling liquid in saucepan. Cook the liquid, stirring frequently, until thickened into a gravy, about 2 minutes.

  • Slice pork roast and serve with the gravy.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

226 calories; protein 18.4g 37% DV; carbohydrates 16.9g 5% DV; fat 9.5g 15% DV; cholesterol 52.5mg 18% DV; sodium 386.2mg 15% DV. Full Nutrition

Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/26/2016
I followed the recipe as far as ingredients exactly. I increased amounts because I used a 5 1/2 lb. roast as I had serious pork eaters for dinner! Everyone agreed this was a keeper recipe. The rave comments continued during game time and dessert!! The sauce was perfect....not too sweet or salty. I saw the suggestion about adding water to the sauce but I would not do that as the sauce thins during the cooking process and the water would dilute the awesome flavor. I served this with egg noodles. I used the sauce in the crock pot as an au jus. Again rave reviews. I do recommend using a crock pot cooking bag.....clean up is a breeze! Cooked for 6.5 hours on low. Read More
(12)

Most helpful critical review

Rating: 3 stars
03/17/2014
I didnt care for this but my husband did so I am giving it a 3. Odd thing is I usually like Asian sweet/ sour type dishes and he doesn't. My roast was 2.5 pounds. I cooked it on high about 4.5 hours. I felt like it was pretty dry. My husband suggested slicing it and putting it back in the gravy. That helped w the dryness. I also added onions and fresh mushrooms in the end. I made my gravy by adding to the crockpot vs using a separate pot. Gravy was fine that way. Read More
(5)
58 Ratings
  • 5 star values: 28
  • 4 star values: 15
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 1
Rating: 4 stars
02/04/2014
I browned the pork roast first. I cooked a 3 1/2 pd roast. Then added some water to the marinade because I felt it was too thick. Also added some ginger to the marinade. I cooked for 7 and that was too long. Would do 5 1/2 or 6. I also did not use all the liquid for making the gravy so you would not need to use the whole cornstarch mixture. Family said it was a keeper. Read More
(12)
Rating: 5 stars
01/26/2016
I followed the recipe as far as ingredients exactly. I increased amounts because I used a 5 1/2 lb. roast as I had serious pork eaters for dinner! Everyone agreed this was a keeper recipe. The rave comments continued during game time and dessert!! The sauce was perfect....not too sweet or salty. I saw the suggestion about adding water to the sauce but I would not do that as the sauce thins during the cooking process and the water would dilute the awesome flavor. I served this with egg noodles. I used the sauce in the crock pot as an au jus. Again rave reviews. I do recommend using a crock pot cooking bag.....clean up is a breeze! Cooked for 6.5 hours on low. Read More
(12)
Rating: 3 stars
03/17/2014
I didnt care for this but my husband did so I am giving it a 3. Odd thing is I usually like Asian sweet/ sour type dishes and he doesn't. My roast was 2.5 pounds. I cooked it on high about 4.5 hours. I felt like it was pretty dry. My husband suggested slicing it and putting it back in the gravy. That helped w the dryness. I also added onions and fresh mushrooms in the end. I made my gravy by adding to the crockpot vs using a separate pot. Gravy was fine that way. Read More
(5)
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Rating: 5 stars
12/13/2015
I made this recipe exact ly as stated, It was DELICIOUS!! my family loved it. Even my picky eaters. I used a 3 pound roast (it was frozen when I put it in the slow cooker)..and it only took 5hrs on low. Read More
(4)
Rating: 4 stars
11/22/2014
This was yummy! I used just under a tablespoon of basil and a tad more garlic than called for. the gravy was spectacular - I have a hunch the leftover gravy would make a terrific a stir fry sauce. Read More
(4)
Rating: 5 stars
02/03/2017
This was delicious. The only change I made was the store was out of Parmesan, so I used Romano cheese. I also cooked it on high for 4 hours. It is CRUCIAL that you make the gravy. I almost skipped it, but I'm so glad I didn't, as that is where all the flavor is! Definitely going to make a few times a year. Read More
(2)
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Rating: 4 stars
02/04/2014
I cooked a 2.5lb roast on low for 6 hours. That was too long so I will adjust next time. Other than that the flavors were great! Read More
(2)
Rating: 2 stars
02/24/2014
Made this last night and was very disappointed. There was too much basil and it overpowered everything else. The sweetness of the honey combined with the parmesan cheese and basil the flavors didn't seem to go together very well. Sorry we did not like this dish. Read More
(2)
Rating: 4 stars
09/19/2015
I didn't have a few of the ingredients so I substituted with what I thought would work (like I didn't have plain parm, but I had an Italian mix that had parm in it, so I thought. "why not?" . The flavor ended up being very good, but I didn't know whether to cook on high or low. I thought for 4-6 hours use high and 8-10 use low. Needless to say, it was a bit dry. I forgot to read the reviews beforehand, because then I would have known to cook on low and maybe not as long. I'll know this for the time. My 12 year old loved it, so it's a keeper. :) Read More
(2)