Slow Cooker Honey Parmesan Pork Roast Recipe

4.3 / 5 (3 reviews)

Slow cooker pork roast recipe - Honey Parmesan

Easy Slow Cooker Recipe: Honey Parmesan Pork Roast!

Change it up from beef and try this pork roast with the easy honey Parmesan gravy. It is a beautiful thing – so easy, yet so delicious! Plus, slow cooked roasts are always so moist and tender.

I had a pork roast chilling in the freezer, so as soon as I saw this recipe I knew I needed to try it out. Parmesan and honey is a great combination! I already have all of the ingredients on hand – I wouldn’t be surprised if you do too. Super easy!

Honey Parmesan Pork Roast in the Slow Cooker

I love using disposable liners whenever I use my slow cooker now days. The food does not stick and the slow cooker is so much easier and faster to clean up. If you don’t have liners, it helps if you spray a non-stick cooking spray in the slow cooker pot before adding any ingredients. By the way, I use a 4-quart slow cooker for this recipe.

Place your pork roast in the prepared slow cooker, whisk together the sauce ingredients, and pour it over the roast. Let it cook on low for about 6 hours. Then you use the sauce to cook up the easy gravy – basically just boil and add dissolved cornstarch.

Slice up the roast and pour some of the gravy over the top. The honey Parmesan flavor of the gravy goes wonderfully with rice. Or you can serve it with potatoes, if desired.


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Slow Cooker Honey Parmesan Pork Roast

Slow Cooker Honey Parmesan Pork Roast Recipe

4.3 / 5 (3 reviews)
Prep Time: 10mins | Cook Time: 06hrs
Yield: 2 to 3 pound roast | Serves: 6-8 servings


  • 2 to 3 pounds boneless pork roast
  • 2/3 cup grated Parmesan cheese
  • 1/2 cup honey
  • 3 tablespoons soy sauce
  • 2 tablespoons dried basil
  • 2 tablespoons minced garlic
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 2 tablespoons cornstarch
  • 1/4 cup cold water


  1. Use a slow cooker liner or spray with cooking spray. Place the roast in the slow cooker.
  2. In a small bowl, whisk together the Parmesan, honey, soy sauce, basil, garlic, oil, and salt. Pour the sauce over the pork roast. Cover and cook on low for 6-7 hours, or until the internal temperature of the meat reaches 160 degrees.
  3. Remove the roast and cover with foil to keep warm. Skim any fat from the sauce in the slow cooker, then pour the sauce into a medium saucepan. Bring to a boil.
  4. Combine cornstarch and water until smooth. Gradually stir the cornstarch mixture into the pan with the sauce. Bring to a boil and cook, stirring constantly, for about 2 minutes or until thickened. Slice roast and serve with the gravy sauce.
  5. Instant Pot Instructions:

  6. Use saute setting and a bit of oil or butter in the pot to sear roast on each side. Then add additional 1/2 cup water to the sauce ingredients. Add sauce mixture to the pot with the roast and cook on High Pressure for 35 minutes, or until done (about 140-145 degrees F internal temperature). Let pressure natural release, for 10-15 minutes. Remove roast and use saute setting to thicken the sauce with the cornstarch and water, if needed.

Comments & Reviews

  • Christine

    Made this yesterday & it was delicious! TY for sharing.

  • Stacey Borkowski

    FYI you will need to add more liquid when using an instapot. Mine started warming up and then it stated “BURN” on the display. That means that the liquid on the bottom was burning and it would not come up to steam. I added some chicken broth for this recipe. I don’t know what it’ll taste like yet.

    • CP

      So glad you posted this! Any idea how much liquid?

    • Melanie

      Oh boy. I’m so sorry about that. One of my past colleagues added the Instant Pot instructions from her experimenting, but I haven’t tried it myself yet. I updated the instructions to add some extra water and what I think will work, but I will need to test this out myself real soon! Please, let us know how it went for you. I hope it turned out well!

  • Sarah E Balding

    If I’m cooking this from frozen, how long should I cook it in the Instant Pot?

    • Melanie

      I haven’t tried pork roast from frozen myself yet, but I have with chicken breasts. With those, I usually use the same cooking time, or add just a few minutes, and expect the pot to take longer to come to pressure. Hope that helps!


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