Slow Cooker Maple Pork Loin
This easy and delicious Slow Cooker Maple Pork Loin celebrates the flavors of fall. It’s the perfect cozy dinner for a cool fall night.
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I live in southern Alabama where we don’t really have fall. It’s been 90 degrees on Christmas before! However, I was born and raised in the north so I know all about the magic of the changing seasons. The crisp, cool air, the beautiful colors of the autumn leaves, and the all over cozy feeling you get in the “BER” months.
So even though I’m still sweating in September in the south, I can dream of a chill in the air and maroon colored leaves while making this maple glazed pork loin. As long as I don’t leave the house- that is!
The pork cooks low and slow all day for a comforting and hearty meal. It’s so flavorful. The drippings are turned into a sweet and savory gravy that gets poured on the tender, melt in your mouth pork. We love the pork over top of a heaping pile of buttery mashed potatoes.
If you love fall as much as I do, you need to try this recipe!
What you’ll need
You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Crock Pot
- Nonstick cooking spray or crock pot liner
- Pork loin– 3-5 pounds, excess fat or any silver skin removed removed. I’m using a 4.5 pounds.
- Yellow onion– these almost caramelize in the cooking process and give the pork a delicious oniony flavor.
- Pure maple syrup– make sure it the pure or “real” maple syrup and not the imitation pancake syrup.
- Seasonings– garlic cloves, salt, pepper, chili powder, ground thyme, rosemary, oregano
- Stone ground mustard-I love the graininess of stone ground mustard, but yellow mustard or dijon can also be used. The mustard pairs nicely with the maple syrup.
- Apple cider vinegar– to offset the sweetness
- Honey
- Beef broth– if you don’t have beef broth you can use chicken or vegetable broth instead.
- Cornstarch and cold water– to thicken the gravy after cooking
How to make it
Prepare the crockpot:
Spray the crockpot with nonstick cooking spray or use a liner for easy cleanup.
Layer the onions:
Place the sliced onions at the bottom of the crockpot and pour in ½ cup of beef broth.
Prepare the pork:
Trim any silver skin or excess fat from the pork loin, then place it on top of the onions. Sprinkle the seasonings evenly over the pork, including the garlic. Spread the mustard over the top in an even layer.
Add the liquids:
Drizzle the apple cider vinegar, honey, and maple syrup over the pork.
Slow cook:
Cover and cook on low for 7–8 hours, or until the pork reaches an internal temperature of at least 145°F.
Shred the pork:
Remove the pork from the crockpot, transfer it to a plate, and shred it using two forks.
Make the gravy:
- Strain the remaining liquid from the crockpot into a saucepan.
- Add the remaining 1 cup of beef broth and bring to a boil.
- Reduce to a simmer. In a small bowl, mix cornstarch with cold water until smooth, then whisk it into the sauce. Stir until the gravy thickens.
Serve:
Pour the gravy over the shredded pork or serve it on the side.
We love the pork served over mashed potatoes with the gravy ladled over top and a simple side salad or vegetables and soft dinner rolls.
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
FAQ’s
- Can I use a different cut of pork? Pork tenderloin, pork shoulder or even a chuck roast can all be used.
- The pork tenderloin will only need 3-4 hours of cooking on low. The pork shoulder may require an additional 2 hours of cooking time to break down the connective tissue.
- Can I cook this on high instead of low? If you’re short on time, you can cook on high for about 4–5 hours, but the pork may not be as tender.
- Do I need to sear the pork before adding it to the slow cooker? No, but searing the pork in a hot skillet before adding it to the crockpot can add extra flavor and a nice caramelized crust.
- What can I use instead of apple cider vinegar? Substitute white vinegar, balsamic vinegar, or even lemon juice for a similar tangy effect.
- Can I add vegetables to the slow cooker? You can add carrots, potatoes or sweet potatoes at the beginning of your cook time. Just make sure the veggies are cut into larger chunks so they don’t overcook.
- Vegetables like green beans, peas or broccoli can be added in the last 30 minutes of cooking.
- How do I keep the pork from drying out? Cooking on low heat prevents drying out. Avoid overcooking—once the pork reaches 145°F, it’s done. A heat safe meat thermometer can help with this.
- What are the best ways to serve this pork? Over mashed potatoes with gravy, in sandwiches or sliders with coleslaw, served over rice or roasted vegetables, or in tacos with a maple-mustard slaw.
Storage
- Can I make this ahead of time? You can prep everything the night before and store it in the fridge. In the morning, just place everything in the slow cooker and start cooking.
- How should I store leftovers? Store leftover pork in an airtight container in the fridge for up to 4 days. The gravy can be stored separately and reheated as needed.
- Can I freeze this? Freeze the shredded pork with some of the cooking liquid in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat on the stove or in the microwave.
Try These Next
- Crock Pot Pork
- Slow Cooker BBQ Pulled Pork
- French Dip Sandwiches
- Slow Cooker Glazed Ham
- Beef Ragu
- Beef and Broccoli
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Slow Cooker Maple Pork Loin
Equipment
Ingredients
- 3-4 pounds pork loin
- 1 onion sliced
- 1/4 cup pure maple syrup
- 2 garlic cloves grated
- 1/4 cup stone ground mustard
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 1 1/2 cups beef broth divided
- Salt to taste
- Pepper to taste
- 1 tsp chili powder
- 2 tsp ground thyme
- 1 tsp dried rosemary
- 1 tsp oregano
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Spray the crockpot with nonstick cooking spray or use a liner for easy cleanup.
- Place the sliced onions at the bottom of the crockpot and pour in ½ cup of beef broth.
- Prepare the pork: Trim any silver skin or excess fat from the pork loin, then place it on top of the onions. Sprinkle the seasonings evenly over the pork, including the garlic. Spread the mustard over the top in an even layer.
- Drizzle the apple cider vinegar, honey, and maple syrup over the pork.
- Cover and cook on low for 7–8 hours, or until the pork reaches an internal temperature of at least 145°F.
- Remove the pork from the crockpot, transfer it to a plate, and shred it using two forks.
- Make the gravy: Strain the remaining liquid from the crockpot into a saucepan. Add the remaining 1 cup of beef broth and bring to a boil. Reduce to a simmer. In a small bowl, mix cornstarch with cold water until smooth, then whisk it into the sauce. Stir until the gravy thickens.
- Serve: Pour the gravy over the shredded pork or serve it on the side
Notes
- You can also use a chuck roast or chicken breasts for this recipe. If using chicken, cook for 4-5 hours on low. The beef would have the same cook time, 8 hours.
- Refrigerate leftovers up to 4 days and reheat in the microwave or on the stove.
Hi!
Is it pork loin or tenderloin? I know the recipe says loin but the pictures look like tenderloins so I wanted to check.
Thanks!
Either works! My package was marked “loin” but it was 2 when I opened it, it was 4 pounds total.
Question-my crockpot runs really hot and it only takes an about 2-3 hours to cook a 3-4lb pork loin. Should I just cook it to temp or let it go 7-8 hours on low? Thoughts?
If it runs hotter you could just check the internal temperature for doneness at 3 or 4 hours. And if it’s not to temp keep cooking.
Sounds wonderful! Can this be frozen after it is cooked? Thank you
Joy
Hi, yes, just store it in a freezer safe container after it cools completely.