Skip to main content New this month
Get the Allrecipes magazine

Slow Cooker Parmesan Honey Pork Roast

Rated as 4.08 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

6 h 10 m servings 226 cals
Original recipe yields 10 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Prepare slow cooker crock with cooking spray. Lay pork roast into crock.
  2. Whisk Parmesan cheese, honey, soy sauce, basil, garlic, oil, and salt together in a small bowl; pour over the pork roast.
  3. 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.
  4. Skim fat from the cooking juices; discard. Ladle remaining juice to a small saucepan; bring to a boil.
  5. 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.
  6. Slice pork roast and serve with the gravy.

Footnotes

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

Nutrition Facts


Per Serving: 226 calories; 9.5 g fat; 16.9 g carbohydrates; 18.4 g protein; 52 mg cholesterol; 386 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 34
  1. 38 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

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 h...

Most helpful
Most positive
Least positive
Newest

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 ...

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...

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 sauc...

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 h...

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...

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...

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!

BF loved it!! That's all that matters to me.

I was disappointed with this recipe. All day there was an amazing smell in my kitchen, but unfortunately it smelled way better than it tasted. It was way too salty - I only had regular soy sauc...