Slow Cooker Garlic Butter Pork Bites and Potatoes

Tender pork bites and baby gold potatoes slow-cooked in a savory garlic butter sauce. This dump-and-go meal delivers rich, comforting flavors with minimal effort, making it the perfect choice for a stress-free dinner.

By EasyCooks Kitchen

Published October 12, 20267 min read

Total time: 4 hrs 13 mins

Prep: 10 mins
Cook: 4 hrs
Rest: 3 mins

Serves: 4
Cuisine: American
Calories: 420; per serving, estimated

Jump to recipePin it

A close-up of tender pork bites and golden potatoes coated in a glistening garlic butter sauce on a white plate.

On this page16 sections

Transform humble ingredients into a restaurant-quality meal with this effortless slow cooker recipe. By combining succulent pork cubes with buttery baby potatoes and aromatic herbs, you create a dish that is both sophisticated and incredibly simple to prepare. It is the ultimate solution for those who crave a hearty, home-cooked dinner but have very little time to stand over a hot stove after a busy day.

This garlic butter pork bites and potatoes recipe relies on the magic of slow cooking to meld flavors into a cohesive, savory experience. The pork loin cubes absorb the garlic herb seasoning while the butter creates a rich, velvety sauce that coats every bite of potato. Because everything cooks together in one pot, the clean-up is minimal, leaving you more time to enjoy your evening. This recipe is designed to be a set-and-forget meal, perfect for families or anyone looking to maximize flavor with minimal effort.

The appeal

Why you’ll love it

The slow cooking method allows the pork to break down slowly, ensuring it remains tender rather than tough. By keeping the lid closed throughout the process, the steam and concentrated garlic butter sauce surround the ingredients, infusing them with flavor without needing constant attention or stirring.
Using bite-sized pieces of pork and halved baby gold potatoes ensures that every component cooks at the same rate. This uniformity is essential for achieving the perfect texture where the potatoes are soft and creamy, and the pork is succulent and perfectly seasoned in every single mouthful.

What you need

Ingredients

4 ingredients

Servings

Makes 4 servings.

1 1/2 lb pork loin, cut into bite-size cubes
1 lb baby gold potatoes, halved
2 tbsp garlic herb seasoning
4 tbsp unsalted butter, melted

Contains:

Milk

Tools

Equipment

Slow cooker
Small ramekin
Small ceramic pitcher
Kitchen knife
Cutting board

Swaps

Substitutions

Instead ofPork loin
UsePork shoulder, which provides a slightly higher fat content and extra tenderness when slow-cooked for longer periods.
Instead ofBaby gold potatoes
UseBaby red potatoes, which hold their shape well during the slow cooking process and offer a similar creamy texture.

Good to know

Notes

When selecting ingredients, choose a lean pork loin for a cleaner flavor, or opt for pork shoulder if you prefer a richer, more succulent bite. The baby gold potatoes are preferred for their waxy texture, which prevents them from turning mushy during the four-hour cooking cycle, maintaining a pleasing bite.

The garlic herb seasoning can be a pre-mixed blend, but ensure it contains dried parsley, oregano, and garlic powder for the best results. If your seasoning blend is salt-free, remember to add a pinch of kosher salt to the mix before pouring the melted butter over the ingredients to properly balance the flavors.

Prep

Before you start

Before beginning, ensure your slow cooker is clean and positioned on a level, heat-resistant surface. Prepare the pork by trimming any excess silverskin or large sections of fat, then cut the meat into uniform one-inch cubes. Wash the baby gold potatoes thoroughly under cold running water and halve them, ensuring they are roughly the same size as the pork cubes. Have your seasoning and butter measured and ready to go for a seamless assembly process.

Step by step

Method

3 steps

Phase 1

Preparation and assembly

Step 1: Assemble the ingredients
Place the cubed pork loin into the base of the slow cooker, ensuring the pieces are spread out in an even layer. Scatter the halved baby gold potatoes over the pork.
You’ll need: pork loin, cut into bite-size cubes · baby gold potatoes, halved
Look for: The pork should cover the bottom of the slow cooker insert evenly.
Tip: Pat the pork cubes dry with paper towels before adding them to the slow cooker to help them sear slightly during the cooking process.

Checkpoint

At this stage, the slow cooker insert should contain an organized layer of pork and potatoes. Everything is ready to be seasoned. Ensure your workspace is clean, especially after handling the raw pork, and that all ingredients are measured and ready for the seasoning phase.

Phase 2

Seasoning and coating

Step 2: Season and butter
Sprinkle the garlic herb seasoning evenly over the pork and potatoes. Pour the melted butter over the entire mixture to ensure all pieces are coated in the fat and seasonings.
You’ll need: garlic herb seasoning · unsalted butter, melted
Look for: The butter should drizzle over the seasoning and coat the surface of the potatoes and meat.
Tip: Use a high-quality salted or unsalted butter to enhance the depth of the garlic herb flavors throughout the dish.

Checkpoint

The ingredients should now be coated in the garlic herb seasoning and the melted butter. The scent of the herbs should begin to be noticeable. Verify that the butter has been drizzled evenly across the surface to help develop the flavor profile as it heats.

Phase 3

Slow cooking cycle

Step 3: Slow cook and finish
Cover the slow cooker with its lid and cook on low for 4 hours. Once the time is up, check that the pork has reached an internal temperature of 145°F (63°C). Let the pork rest for at least 3 minutes before serving.
You’ll need: pork loin, cut into bite-size cubes
Internal temperature 145°F (63°C)
Look for: The pork should be tender and easily pierced with a fork, and the potatoes should be soft.
Tip: Check the internal temperature of the thickest piece of pork to ensure it is cooked through while remaining juicy.

Checkpoint

The pork and potatoes are now slow-cooking. At the end of this phase, the kitchen will smell of savory garlic and melted butter. The pork will be cooked through, and the potatoes should be perfectly tender, ready to be served immediately after the required resting period.

Doneness

How to tell it’s done

The dish is finished when the pork is tender and reaches an internal temperature of at least 145°F (63°C). The potatoes should be fork-tender, meaning a fork slides into the center with no resistance. The sauce at the bottom of the slow cooker should be glossy and fragrant, with the garlic and herbs well-distributed throughout the butter. Always use a digital meat thermometer to verify the temperature of the largest piece of pork before serving to ensure safety.

Avoid these

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent even cooking and lead to uneven textures. Ensure the ingredients are spread in a relatively even layer. Another error is lifting the lid too frequently; every time the lid is removed, heat escapes, extending the cooking time significantly. Resist the urge to check the progress until the final hour of cooking to maintain a consistent temperature and ensure the pork stays moist and succulent.

Cook safely

Food safety

Safe internal temperatures

Cook to at least these temperatures, measured with an instant-read thermometer in the thickest part.

Minimum safe internal temperatures
Food	Minimum internal temperature
Whole cuts of meat	145°F (63°C)Then rest at least 3 minutes

Better results

Tips

Tip 1
For an extra depth of flavor, you can sear the pork cubes in a hot skillet with a little oil for two minutes before adding them to the slow cooker. While not strictly necessary for this dump-and-go method, this extra step adds a caramelized crust to the meat that enhances the overall richness of the final sauce.
Tip 2
If you prefer a thicker sauce, you can remove the pork and potatoes once cooked and whisk in a small teaspoon of cornstarch mixed with cold water into the remaining juices. Turn the slow cooker to high for ten minutes to thicken the garlic butter sauce before pouring it back over the served dish.

Make it yours

Variations

Spicy Garlic Pork

Add a teaspoon of red pepper flakes or a dash of cayenne pepper to the seasoning mix. This provides a subtle heat that cuts through the richness of the butter and complements the garlic herb flavors perfectly.

Garlic Parmesan Pork

Once the dish is cooked and ready to serve, stir in a half-cup of freshly grated parmesan cheese. The cheese will melt into the garlic butter sauce, creating a creamy, savory coating that elevates the dish to a new level.

On the table

Serving suggestions

Serve this dish in shallow bowls to ensure everyone gets a generous portion of the garlic butter sauce. It pairs beautifully with a simple side of steamed green beans or a crisp garden salad to balance the richness of the pork and potatoes. The sauce is excellent when soaked up with a crusty piece of bread or a dinner roll.

For a formal presentation, garnish the plates with a sprinkle of fresh chopped parsley or a touch of extra cracked black pepper. This adds a pop of color and a fresh herbal note that contrasts perfectly with the deep, slow-cooked flavors of the garlic butter sauce. Serve warm directly from the slow cooker to keep the dish at its best.

Leftovers

Storage & make-ahead

Fridge: Store in an airtight container for up to 3 days.
Freezer: Store in a freezer-safe container for up to 2 months.
Reheat: Reheat in a microwave-safe dish on medium power until steaming, or gently in a saucepan over low heat.

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. This helps maintain the quality and safety of the food. Once cooled, place the container in the refrigerator, where the pork and potatoes will stay fresh for up to three days.

Make ahead

You can prepare the pork and potatoes earlier in the day and keep them in the slow cooker insert in the refrigerator. When you are ready to cook, simply take the insert out of the fridge, add the butter and seasoning, and start the cooking cycle. Do not add the butter until just before cooking to prevent it from solidifying in the fridge.

Questions

Frequently asked questions

Can this be made with a different type of meat?

Yes, boneless chicken thighs can be substituted for the pork. They cook at a similar rate and remain juicy in the slow cooker. Adjust the cooking time to ensure the chicken reaches an internal temperature of 165°F.

Does the butter need to be melted before adding?

Yes, melting the butter allows it to distribute evenly over the pork and potatoes. If you add cold butter, it may take longer to melt and could result in uneven seasoning distribution across the ingredients during the initial cooking phase.

Why should the pork rest for three minutes?

Resting the pork allows the juices to redistribute throughout the meat fibers. This ensures that every bite is succulent and prevents the juices from running out onto the plate immediately when the meat is sliced or bitten into.

Everything in one place: the recipe card below gathers the ingredients, steps and estimated nutrition, ready to print.

Recipe card