Honey Parmesan Pork Roast in the Crockpot

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It’s week 3 of the “Good and Good for You” pork challenge here at Vanderbilt Wife. I have been so thrilled by this challenge: we’ve found some great new recipes, had friends over each Thursday night, and may have established a new weekly tradition!

I all but command you to make one of these fiesty dishes for your honey for Valentine’s on Tuesday night. Neither takes a ton of time, but these two pork dishes are so tasty.


These Indian kebabs I made from PorkBeInspired.com are fragrant and the spice rub is simple to make yet delightfully complex. You blend garlic, salt, herbs, lemon juice, olive oil, and water in a food processor (I used a mini chopper) and let the pork cubes marinate in the mixture for a few hours. Then thread the pork, sweet bell peppers, and sweet onions on skewers and grill for a short while. Delicious.

I served the skewers over couscous and with a Pineapple Raita. Raita is a traditional Indian yogurt dipping sauce. Mine is not super-traditional, I imagine, but I went with what I had and it turned out wonderfully. I’ll be sharing that recipe later this week.


The cut of meat that is on sale this week at Publix is bone-in sirloin roast. I have to say that for the skewers, that’s probably not the best choice. Get a boneless roast or a tenderloin; much easier to cut up!

But since I had a roast, and I love pork roast, I felt like I needed to make, well, a ROAST! But of course, I wanted something special. I had seen Honey Parmesan Roast on Pinterest and it looked like it had that “je ne sais quois” factor.

A few of my taste-testers went gaga over the amazing “gravy” that’s on this roast. You might want to just drink it instead of bothering with the meat. And you know what? Go for it.

Our Honey Parmesan Roast was served alongside mashed potatoes and asparagus with bacon and goat cheese. (Thanks, Leslie!)


Honey Parmesan Pork Roast in the Crockpot

Prep Time: 10 minutes

Cook Time: 8 hours

Honey Parmesan Pork Roast in the Crockpot

Adapted from Six Sisters’ Stuff and It’s a Keeper.

Thickening the gravy is optional, but you'll probably want the extra sauce to pour on some mashed potatoes or rice.


  • 3-4 lbs. bone-in sirloin pork roast
  • 1/2 c. honey
  • 2/3 c. grated Parmesan cheese (preferably real!)
  • 3 T soy sauce (LaChoy is gluten-free)
  • 2 1/2 tsp. dried basil
  • 4 cloves garlic, minced
  • 2 T olive oil
  • 1/2 tsp. salt
  • 2 T cornstarch
  • 1/4 c. cold water


Place roast in slow cooker. In a small bowl, mix together honey, cheese, soy sauce, basil, garlic, olive oil, and salt. Pour sauce over roast.

Cook on low for 7-9 hours, until the roast is falling off the bone. Use tongs to remove pork to a serving dish.

Carefully pour the sauce into a saucepan or large skillet over medium-high heat. Whisk together cold water and cornstarch and pour into sauce. Bring to a boil and cook for 2-3 minutes, until the sauce has thickened to gravy consistency. Pour over roast and serve. Serve any extra gravy on the side. (Great over mashed potatoes!)


[GIVEAWAY OVER] So, hey! At the end of this four-week series, I am giving away a great package including coupons for $40 of fresh pork, a meat thermometer, a reusable bag, a pedometer, and a nice reusable water bottle. To enter, comment on any post in the series. You can comment once on each one, and then you’ll have four entries! I will choose a winner after the fourth post goes live around February 17.

Just leave a comment answering this question: which roast recipe from the Pork Be Inspired site looks good to you? I think I’d like to try Italian Porketta and Sassy Salsa Pork Loin.

Thank you to the Pork Board and theMotherhood for sponsoring this series of posts. I received coupons, a gift card, and a stipend for my time and groceries, but all opinions are my own.

Added to Ingredient Spotlight at Eat at Home.

18 thoughts on “Honey Parmesan Pork Roast in the Crockpot

  1. Ginger pork roast with maple-bourbon sauce – oh my, does that sound good! While I love the whole traditional apple/pork combinations, the meat is so versatile you can use it for a variety of cuisine types.

    My own favorite is a tenderloin or chops brined in an apple juice/maple syrup brine. Heaven!

  2. Oooh, Indian Tandoori Ribs sound great! I hadn’t thought of pork for Indian dishes until I read your post but it looks like a wonderful idea.

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  4. This looks really good, but honey and parmesan seem to be a very odd mix with pork. Do you taste the parmesan or is it infused into the recipe?

    • I know it seems weird. The Parmesan just gives some depth of flavor to the sweetness when it’s all done. You don’t really taste the individual flavors, just a rich, sweet sauce. Give it a try!

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