Slow Cooker Parmesan Honey Pork Roast Recipe

Jump To Recipe
Avatar Author's default profile picture
Harry Published: March 16, 2021 Modified: May 31, 2021

How To Make Slow Cooker Parmesan Honey Pork Roast

Have a savory meal with this honey pork roast, cooked to flavorful and tender perfection in the slow-cooker with honey, soy sauce, and grated parmesan!

Preparation: 10 minutes
Cooking: 6 hours
Total: 6 hours 10 minutes



  • 3lbspork roast,boneless
  • cupparmesan cheese,grated
  • ½cuphoney
  • 3tbspsoy sauce
  • 2tbspdried basil
  • 2tbspgarlic,minced
  • 2tbspolive oil
  • ½tspsalt
  • 2tbspcornstarch
  • ¼cupcold water


  1. Spray the slow cooker with non-stick cooking spray.

  2. Place the roast in the slow cooker.

  3. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil, and salt. Pour the mixture over the pork.

  4. Cover and cook on Low for 6 to 7 hours or until a meat thermometer reads 160 degrees F.

  5. Remove meat to a serving platter. Keep warm.

  6. Skim the fat from the cooking juices, then transfer to a small saucepan.

  7. Bring liquid to a boil.

  8. Combine the cornstarch and water until smooth.

  9. Gradually stir into the pan. Bring to a boil. 

  10. Cook and stir for 2 minutes or until thickened.

  11. Slice the roast. and serve with gravy.


  • Calories: 659.74kcal
  • Fat: 37.39g
  • Saturated Fat: 13.24g
  • Monounsaturated Fat: 17.26g
  • Polyunsaturated Fat: 3.64g
  • Carbohydrates: 27.91g
  • Fiber: 0.47g
  • Sugar: 23.40g
  • Protein: 51.76g
  • Cholesterol: 154.12mg
  • Sodium: 783.06mg
  • Calcium: 261.99mg
  • Potassium: 901.98mg
  • Iron: 2.88mg
  • Vitamin A: 39.00µg
  • Vitamin C: 2.39mg
Continue Reading Below
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Continue Reading Below
Continue Reading Below

Related Recipes


Quick Chicken Pho

Quick weeknight chicken pho from expert Andrea Nguyen! Shortcut version…
Total 40 mins
Continue Reading Below

    Leave a comment

    Replying to