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This pork sirloin roast recipe turns an inexpensive cut into juicy, shreddable pork in the Instant Pot, slow cooker, or Dutch oven.
All my testing and experimenting with my Instant Pot has led me to fall in love with big, low-and-slow cuts of meat like this pork sirloin roast! Through lots of trial and error, I’ve discovered the perfect cooking time (even if your sirloin roasts are bigger or smaller than mine), so you’ll have easy-to-shred, super tender meat for any sandwiches, wraps, or grain bowls you want for the week.
I’ve even narrowed the ingredients list down to FOUR items, so you get deliciously tangy flavor that complements the pork without overpowering it. The ranch seasoning and pepperoncini brine do the seasoning job, and the water and brine are what keep a tougher cut from cooking up dry and tough. If you don’t have an Instant Pot, don’t worry; I’m including stovetop and slow cooker instructions, too!
Why you will love this recipe:
- Super Simple – There are only four ingredients needed and no complicated cooking steps. Great for beginners and busy folks!
- Diet Friendly – As written, this recipe is free of common allergens like gluten, nuts, and eggs! To make it dairy-free, use a dairy-free ranch seasoning and butter substitute. It’s naturally low-carb, high-protein, and keto-friendly.
- Great for Meal Prep – You could make this on the weekend, then enjoy sandwiches for lunch all week long! It also freezes and reheats perfectly, so it’s great for batch cooking and stocking the freezer.
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 dry spice mix, not the liquid salad dressing.
- Butter: salted or unsalted butter work in this recipe.
- Pepperoncini Peppers & their brine: 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.
How Long to Cook a Pork Sirloin Roast
- Instant Pot – 6 minutes per pound on high plus 10-minute natural release.
- Dutch Oven – 2 hours at 300°F, lid on.
- Slow Cooker – 6-8 hours on low (not high).
How to Cook Pork Sirloin Roast in the Oven (Dutch Oven)
- Season and Sear. Start by sprinkling one tablespoon of the ranch seasoning over the roast and patting lightly to coat. Then, on the stovetop, heat a tablespoon of olive oil over medium heat in a Dutch oven, then place the meat in (giving each roast plenty of space). Allow each side to get a nice sear, browning for about 2-3 minutes.
- Add ingredients and roast. Now, pour in your water, brine, peppers, butter, and the rest of the ranch seasoning. Put the lid on the pot and place it in an oven preheated to 300 degrees F. Cook for 2 hours.
- Shred pork and serve. Carefully remove your pot from the oven and take the lid off. Transfer the pork to a cutting board and shred with two forks. You can discard the pepperoncini peppers, or you can easily shred those and leave them mixed in with the meat. Return to the juice, mix, and serve.
Instant Pot Pork Sirloin Roast Instructions
- Season and sear. You’ll do the same as above, but you can sear the roast in your Instant Pot by turning on the sauté function. Once heated, add in your olive oil. Lightly season the outside of the pork roast with half of the ranch seasoning, then place it into the pot. Sear each side until a light golden.
- Add ingredients and cook. Turn off the sauté function. Pour all remaining ingredients into the pot. Secure the lid, seal the valve, and turn on the pressure cooking function to high. Set the timer to cook for 6 minutes per pound (example: for a 4-pound roast I would set it to cook for 24 minutes).
- Release pressure, shred pork, and serve. Once the timer goes off, allow the pressure to naturally release for 10 minutes. After 10 minutes, carefully release the remaining pressure manually. Transfer the meat to a cutting board and shred.
Slow Cooker Pork Sirloin Roast Instructions
- Season and Sear. This step is exactly like the stovetop instructions. Sprinkle half the ranch seasoning over the roast while oil is warming up over medium heat in a Dutch oven. Carefully place the meat in the pot and allow each side to get a nice sear. Brown each side for about 2 minutes.
- Put all ingredients in slow cooker & cook. Transfer your browned pork to the slow cooker, then pour in all remaining ingredients. Put your lid on and cook on low heat for 6-8 hours. I don’t recommend using high heat as it may dry out your roast.
- Shred pork and serve. Carefully transfer the pork to a cutting board and shred with two forks. You can discard the pepperoncini peppers, or you can easily shred those and leave them mixed in with the meat. Return to the juice, mix, and serve.
What to serve with pork roast
I love how versatile pork is–This means it can go with tons of different side dishes, too! I personally love to pair a savory pork like this with a side dish that has a bit of sweetness–This really complements the natural flavors in the pork! Here are several of my favorites:
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!
Storage and Reheating Instructions
Storage: You can store any leftovers in an airtight container for up to 3 days in the refrigerator or up to 3 months in the freezer. We recommend storing with any leftover juices.
Reheating: If frozen, allow to thaw. Then you can reheat any leftover pork slices in a skillet. We recommend reheating with any leftover juices to keep the pork from drying out.
Pork Sirloin Roast FAQs
Pork is safe at 145°F with a 3-minute rest if you’re slicing it, but this recipe cooks it well past that on purpose – shreddable pork needs the connective tissue to break down, so it should give easily with a fork.
No. The sirloin roast comes from the hip end of the loin, so it has more connective tissue and a bit more fat than a center-cut loin or a tenderloin. A sirloin roast is cheaper, tougher, and far more forgiving in the slow cooker or Instant Pot. bo
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Pork Sirloin Roast Recipe
Equipment
Ingredients
- 3 pounds Pork Sirloin Roast
- 1 1-ounce package dry Ranch dressing
- 1 16-ounce jar Pepperoncini Peppers, all the peppers + 1/4 cup brine
- 2 tablespoons butter
- 1 cup liquid, water or broth
Instructions
Instant Pot Pork Sirloin Roast:
- 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 Pork Sirloin Roast:
- 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. Add 1 cup of water, the peppers, 1/4 cup brine, the remaining Ranch seasoning and butter. Cook over low heat for 6-8 hours.
Dutch Oven Pork Sirloin Roast:
- Preheat the oven to 300 degrees F. 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 for 2 hours. Carefully remove from the oven and shred the pork.
Notes
- Dutch Oven Time – 2 hours at 300°F with lid on.
- Slow Cooker – 6-8 hours on low. Don’t use high. It will dry the roast out.
- Instant Pot timing is 6 minutes per pound, so scale for your roast.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I would like to read the reviews
I made the pork sirloin roast in the dutch oven and it was a hit. I will certainly make this again. Yum!!!!!