Table of Contents

Ever typed “maple pork loin slow cooker” and ended up totally confused by stiff cooking blogs or, honestly, weirdly complicated recipes? My friends, I feel your pain. There should be more simple, real-deal ways to get a juicy, flavor-packed pork loin into that Crock Pot without reading a whole novel. Sometimes you just want something a little fancy for the holidays (or a chill Sunday when you’re craving something cozy). That’s where this maple bourbon glazed pork loin in the Crock Pot completely shines. You’re gonna want to make this every winter. Heck, maybe every month. It’s ridiculously easy.

Why This Pork Loin is Holiday-Perfect

Let’s be honest: nobody wants extra stress on a holiday. Ham is great, but wow, it’s everywhere. Turkey? Well, after Thanksgiving, it feels like a rerun. This pork loin with its magical maple bourbon glaze? That’s different. And it’s not just “kind of fun” different, it’s “five-star restaurant, everyone asks for the recipe” different.

You set it and forget it in the slow cooker. The sauce is crazy good with real maple syrup and bourbon making things taste sweet and smoky at the same time. And guess what—your house will smell AMAZING. If you’re cooking for a special dinner, go ahead and slip it right between the mashed potatoes and the maple pecan brussels sprouts slow cooker and prepare for applause. Take it from me, I’ve served this on Christmas and nobody even noticed the pie.

“My whole family asked if I hired a caterer. The pork was insanely juicy, sweet and salty in the best way possible!” — Jen from upstate NY

Ingredients for Sweet & Savory Glaze

Here’s where things get real simple. No weird stuff, just straight-up bold flavor.

2–3 lbs pork loin (not tenderloin, trust me)
1/2 cup pure maple syrup (the good stuff, not pancake syrup)
1/4 cup bourbon (or apple juice if you’re not a bourbon fan)
2 tablespoons Dijon mustard
2 tablespoons soy sauce
2 teaspoons garlic powder
1/2 teaspoon smoked paprika
Salt & pepper to taste

The syrup and bourbon are the knockout combo (I swear), and Dijon pulls everything together. If you want spicy, throw in a pinch of chili flakes. That’s what I do if I want to wake people up a little. I mean, why not?

Step-by-Step Cooking Instructions

Alright, forget fancy terminology—here’s the down-and-dirty way to do it. Start by patting the pork loin dry (with a paper towel, should’ve said that first, whoops). Rub it all over with salt, pepper, garlic powder, and smoked paprika.

Next, grab a bowl and mix together the maple syrup, bourbon, mustard, and soy sauce. Pour that outrageous glaze over the pork in your Crock Pot. Make sure some gets underneath for full coverage. You’ll want all that flavor soaking in.

Set your Crock Pot for about 6–7 hours on low. Maybe peek at it once around five hours in, mostly for your own curiosity. You don’t need to fuss too much. When it’s tender but sliceable, you’re golden. Scoop out some cooking liquid, simmer it in a little saucepan while the pork rests, and you’ve got yourself a glossy, dreamy sauce for serving. Just thinking about that last step makes me hungry.

One word of advice from my last kitchen fail: don’t use pork tenderloin for this. It gets weirdly dry and stringy, not what anyone wants.

How to Keep it Moist

Nobody likes dry pork. You want that maple bourbon glazed pork loin in the Crock Pot to be juicy enough you need a napkin—maybe two. Here’s my best advice, after a few less-than-perfect attempts:

First, don’t trim all the fat off. That little cap on top? It’ll melt and baste your pork while it cooks.

Keep the lid on your slow cooker. Seriously, don’t lift it every hour—just trust the process. Every time you sneak a peek, you lose precious steam and then you’ll end up sad.

If you have any glaze left after pouring, spoon some over the loin halfway through. Or if you’re like me, just do it at the end—still amazing.

Another tip: letting the pork rest (like, ten minutes) before slicing helps those juices stay put instead of running everywhere. Absolutely makes a difference.

If you need sides to go with all that richness, check out my favorite classic beef stew perfect in the slow cooker—another set-it-and-forget-it superstar.

Serving and Pairing Ideas

When it comes out, this pork looks fancy enough for your mother-in-law, but tastes like comfort food. Here’s what I love to serve alongside:

Creamiest mashed potatoes or a thick slice of country bread
Roasted carrots, maple Brussels (see earlier!), or simple green beans
A strong mustard on the side if you want a little extra kick
Grab a fruity red or hard cider if you love pairing drinks like I do

About those leftovers… trust me, they may not last long!

Leftovers and Storage Tips

So, let’s say you thought you made too much maple bourbon glazed pork loin in the Crock Pot. I guarantee, there will NOT be leftovers for long. But if by some miracle there are, let’s keep them tasty.

Pop any extras into an airtight container. Spoon a little glaze over before sealing it up. This’ll stop it from drying out in the fridge. It lasts about three days.

To reheat, slice it up and warm gently in a pan with a splash of water or broth. Don’t nuke it in the microwave unless you absolutely have to. Soggy pork is nobody’s idea of fun.

And just throwing it out there… leftover pork makes insane sandwiches the next day. Or chop it into mac and cheese for absolute comfort.

Common Questions

Can I use pork tenderloin instead of pork loin?
I wouldn’t recommend it. Pork tenderloin gets pretty dry after hours in the Crock Pot, and it won’t slice as nicely.

Do I have to use bourbon?
Nope! Apple juice or even chicken broth works. Bourbon just adds a nice little richness and subtle kick.

Can the glaze be made ahead of time?
Absolutely. You can stir it together in advance and stash in the fridge for a day or two.

Should I sear the pork before slow cooking?
You totally can if you want extra color and flavor, but it’s not necessary.

Is this recipe freezer friendly?
Yes! Cool the cooked pork, slice, and freeze with some of the glaze. Thaw and gently reheat.

Ready to Make Maple Bourbon Pork Your New Holiday Staple?

If you’re looking for something that feels special, smells like heaven, and basically guarantees guests go back for seconds, try this maple bourbon glazed pork loin in the Crock Pot. It’s cozy and classy at the same time. I mean, why do dinner the hard way? For those wanting more slow cooker adventures, I seriously vouch for the Slow Cooker Maple Pork Tenderloin from Slender Kitchen or even my hearty classic chicken and dumplings in the slow cooker.

So go ahead. Grab that maple syrup and pour a little bourbon. Your Crock Pot is ready for action!