How to Cook Pork Sirloin Roast (Instant Pot, Slow Cooker or Dutch Oven)

Learn exactly how to cook the perfect juicy, tender Pork Sirloin Roast! This easy pork recipe works in a dutch oven, Instant Pot or slow cooker!

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Table of Contents

• Ingredients for the Best Pork Sirloin Roast
• What is a pork sirloin roast?
• Dutch Oven Instructions
• Instant Pot Instructions
• Slow Cooker Instructions
• Is this Pork Sirloin Low Carb?
• Tips and Tricks
• Storage and Reheating Instructions
• Side Dish Recommendations
• How to Cook Tender Pork Sirloin Roast (Instant Pot, Slow Cooker or Dutch Oven) Recipe

With cooler temps rolling in, my Instant Pot and slow cookers become the stars of my kitchen! I love how you can easily make delicious soups and chilis perfect for autumn evenings. However, the usefulness of these tools isn’t limited to soups! Did you know that you can make amazing recipes that aren’t soups in a slow cooker, Instant Pot, or dutch oven?

This simple pork sirloin recipe fits perfectly in this category. I am teaching you how to make the most perfectly moist, juicy, tender, and flavorful pork sirloin roast! This recipe requires four basic ingredients and requires just a few minutes of prep.

Ingredients for the Best Pork Sirloin Roast

As always, this is a quick overview of the ingredients you will need for this recipe.

• Pork Sirloin Roast: see my notes below regarding other cuts of pork.
• Dry Ranch Seasoning: this is the spice mix, not the liquid salad dressing.
• Butter: salted or unsalted butter work in this recipe.
• Peperoncini Peppers: these peppers are often found in the aisle near the olives or roasted red peppers. You will need the peppers and a small amount of the brine for this recipe.

What is a pork sirloin roast?

A pork sirloin roast is an underused cut of meat. Often, you see pork tenderloin roast used in recipes. While this is a great cut of meat and is quite tender, it is often more expensive. A pork sirloin roast is a less expensive cut of meat, but it is tougher and can be dry when not cooked correctly. When prepared properly you will find it just as moist and tender as a pork tenderloin or Boston butt.

Dutch Oven Instructions

Season the pork roast with 1 tablespoon of the Ranch seasoning. Sear the roast in a Dutch oven in 1 tablespoon of olive oil over medium heat. Brown the roast on each side. Add 1 cup of water, the peppers, 1/4 cup brine, the remaining Ranch seasoning and butter.

Secure the lid of the dutch oven and cook at 300 degrees F for 2 hours. Carefully remove from the oven and shred the pork.

Instant Pot Instructions

Turn on the sear function of your Instant Pot. When the machine has heated, add 1 tablespoon olive oil. Lightly season the outside of the pork roast with about 1 tablespoon of the ranch seasoning. You will be adding the rest of the seasoning to the dish, so set it aside.

Sear the pork roast on each side until golden. Turn the sear function off. Add 1 cup of water or broth to the instant pot. Add the peppers and about 1/4 of the brine. Lastly, add the remaining ranch seasoning and butter. Secure the lid on the Instant Pot, seal the valve.

Set the cooking time to 6 minutes per pound. Allow the pressure cooker to manually release pressure 10 minutes before removing from the Instant Pot.

Slow Cooker Instructions

To cook boneless pork sirloin roast in a slow cooker or Crock Pot follow these directions: Season the pork roast with 1 tablespoon of the Ranch seasoning. Sear the meat in 1 tablespoon of olive oil over medium heat. Brown the roast on each side.

Add the pork roast to a 4-6 quart slow cooker (depending on the size of the roast). Add 1 cup of water, the peppers, 1/4 cup of brine, the remaining Ranch seasoning, and butter. Cook over low heat for 6-8 hours.

Is this Pork Sirloin Low Carb?

It sure is! A half-pound serving of this shredded sirloin roast comes in under 3 net carbs, making it a fantastic low-carb protein option.

Tips and Tricks

• Season and sear the meat: this step helps to caramelize the outside of the meat, reduces overall cooking time, and adds a deep, rich flavor that you cannot get without searing.
• Add the liquid: without liquid, the pork roast will be very dry and tough. For this recipe, we add water and brine from the peppers to add a great tangy flavor. You can use broth or even a splash of dry white wine if you’d like.
• When the meat has been cooked through be sure you baste the roast in the juices, this adds intense and amazing flavor!