This 4-ingredient slow cooker garlic butter pork roast is the kind of Sunday supper that practically cooks itself. You literally place a boneless pork loin in the slow cooker, top it with butter, garlic, and a simple seasoning, then walk away until dinner. The pork becomes incredibly tender, and the buttery juices in the bottom of the pot turn into a ready-made gravy with almost no effort. It’s a modern, minimalist spin on classic Midwestern roast dinners—big comfort, very little fuss.
Serve thick slices or chunks of the pork with the buttery garlic pan juices spooned over the top. It’s especially good over creamy mashed potatoes, buttered egg noodles, or steamed rice to catch all the gravy. Add a simple green vegetable—like roasted green beans, sautéed spinach, or a crisp salad—to balance the richness. Warm dinner rolls or crusty bread are perfect for mopping up every last bit of sauce.
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4-Ingredient Slow Cooker Garlic Butter Pork Loin
Servings: 6
Ingredients
3 to 3 1/2 lb boneless pork loin roast, trimmed of excess surface fat
8 tbsp (1 stick) unsalted butter, cut into thick pats
4 to 6 cloves garlic, finely minced
2 tsp kosher salt (or 1 1/2 tsp fine sea salt), plus more to taste at the end
Directions
Place the boneless pork loin roast in the bottom of a 5- to 7-quart slow cooker, fat side up if there is a fat cap.
Sprinkle the kosher salt evenly over the top and sides of the pork loin, letting any excess fall into the bottom of the slow cooker.
Scatter the minced garlic evenly over the top of the pork loin, pressing it lightly so it adheres to the surface.
Dot the top of the pork loin with the pats of butter, spacing them so they mostly cover the surface. As the roast cooks, the butter will melt down over the meat and into the bottom of the pot to form the gravy.
Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the pork is very tender and easily slices or pulls apart with a fork. The internal temperature should be at least 145°F, but the texture will be more melt-in-your-mouth as it cooks longer in its own juices.
Once done, carefully transfer the pork loin to a cutting board. Let it rest for about 10 minutes, then slice or gently pull it into large chunks, depending on your preference.
While the pork rests, stir the buttery garlic juices in the bottom of the slow cooker. Taste and adjust with a pinch more salt if needed. For a thicker gravy, you can simmer the juices in a small saucepan on the stove for a few minutes to reduce slightly, but it’s delicious as a simple spooning sauce just as it is.
Serve the pork with the warm garlic butter juices spooned generously over each portion.
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Because this recipe is intentionally stripped down to four ingredients, small tweaks go a long way. If you want a deeper savory note without adding more ingredients, choose a pork loin with a bit more marbling and don’t trim it too aggressively; the extra fat enriches the natural gravy. For a slightly different flavor while keeping the 4-ingredient framework, you can swap the plain kosher salt for a seasoned salt you like—just reduce the quantity slightly and taste the juices at the end before adding more. If your household prefers a thicker gravy, whisk 1 to 2 tablespoons of cornstarch with a little cold water, then stir that slurry into the hot cooking liquid in a saucepan and simmer until glossy and thickened. For smaller households, use a 2-pound pork loin and reduce the salt and butter proportionally; cooking time may be a bit shorter, so start checking for tenderness earlier. Leftovers reheat well in their juices, and the pork also makes excellent sandwiches the next day when piled onto toasted rolls and drizzled with the garlicky butter sauce.
