Slow Cooker Honey Lime Ginger Pork

Delicious and tender pork cooked in the slow cooker with a honey, lime, soy, garlic, and ginger infused marinade.  We loved it so much we had it twice in one week!  


One of my favorite things to cook in a slow cooker is pork.  There is just nothing better than a pork roast that is slow cooking all day in a delicious marinade.  The pork cooks to perfection and is just melt in your mouth tender.

I am always thinking of new flavors and ways to cook the pork in the slow cooker.  You can never go wrong with a honey, soy, garlic, and ginger infused marinade.  But I love adding lime to the marinade to give it that added tangy flavor.  Plus the acididy helps to keep the pork tender as it cooks.

One extra step that I always do before adding the pork to the slow cooker is to pan sear the outside.  This only takes a few extra minutes and the result is amazing.  It gives the edge a pan seared crust that seals in the flavor and gives the outside a delicious crisp edge.


The pork slow cooks in this delicious and tangy marinade all day and the result is to die for.  We loved every single thing about it from the amazing marinade to the pan seared and perfectly tender pork.  In fact, we loved it SO much that we had it twice in one week!

If you are looking for a delicious and flavorful meal for your family you are going to love this one.  It is quick and easy to throw into the slow cooker and the result is absolutely fantastic!  This is one meal that you will want to make again and again!


4.5 from 13 reviews
Slow Cooker Honey Lime Ginger Pork
Prep time
Cook time
Total time
Delicious and tender pork cooked in the slow cooker with a honey, lime, soy, garlic, and ginger infused marinade. We loved it so much we had it twice in one week!
Serves: 8
  • 2.5 pounds pork loin
  • 1 Tablespoon Olive oil
  • Salt and Pepper
  • Honey Lime Ginger Marinade:
  • ½ cup honey
  • ¼ cup soy sauce
  • 1 Tablespoon Worcestershire Sauce
  • Juice of one lime
  • 2 garlic cloves, minced
  • ½ teaspoon ground ginger or 1 Tablespoon fresh ginger
  • 2 Tablespoons cornstarch
  • Optional garnish: Fresh lime wedges, chopped cilantro
  1. In a large skillet heat the oil over medium high heat. Salt and pepper the pork and lay in in the hot oil. Let the pork sear until the outside edge starts to blacken. Place the pork into the bottom of a slow cooker.
  2. In a small bowl whisk together the honey, soy sauce, Worcestershire sauce, juice of one lime, garlic cloves, and ginger. Pour the marinade over the pork. Let cook 6-8 hours on low and 4-6 hours on high or until thermometer reads 160 degrees.
  3. Once the pork is finished lay onto a platter and pour the juices in a medium saucepan. Cook the marinade over medium high heat and whisk in the cornstarch. Cook for a few minutes until it starts to thicken. Pour over the pork. Garnish with optional lime wedges and fresh chopped cilantro.



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I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.
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  1. oh yummy!

  2. I am a little confused,is it 8 hours or 4to6,in the instructions it says both.thank you.

    • 8 hours on low but 4-6 on high. 🙂

      • christine creamer says:

        Hey there. We’re making this meal tomorrow and we’re still confused with the cook time. Is it 8 hours on low OR 4-6 on high? If it’s both, that seems like an awfully long time in a cooker.

      • Jill Elzea says:

        I’m still confused. It should be cooked 8 hours on low OR 4-6 on high right ? One or the other not both, right? Please clarify

      • Jill Elzea says:

        so are you saying cook a total of 12-14 hours? This is my second request for clarification I was hoping to make tomorrow

        • Hi, in the comments above is your answer:either 6- 8 on low or 4-6 on high it says there

          • Caitlin jensen says:

            It seems as though no one on this comment thread has ever used slow cooker recipes before. The standard cook times are always 4-6 on high or 6-8 on low…

  3. I’ll have to try this! It looks perfect!

  4. Hi Alyssa,
    I just wanted to know if you had any ideas of sides i can make to go with this?

    • I think it would be great with some cilantro lime rice and a simple side salad. 🙂

    • June S. says:

      I made roasted sweet potatoes & radishes (425 oven 50 mins). The radishes gave a little peppery/savory flavor with the sweeter potatoes.

  5. This looks delicious!😊 I’m thinking of making it for company and was wondering what side dishes you served with it? Thanks!

  6. sandra keenan says:

    Slightly confused about the cut. I ordered a 2.5lb piece of pork loin today but it certainly would not feed 8 people . Did you mean 2.5kg? Its unusual to have a NZ recipe in lbs.
    Also is the pork skin to be kept on or removed? Difficult to tell from the photo.
    Thanks – keen to try it as it looks amazing but want to get it right!

  7. Made this recently and it was well received with the family but not my favorite way to make tenderloin. I would suggest making sure you don’t make the sauce too thick, I did and it was too much of a glaze than a sauce. Still had great flavor and was very tender. Will make again.

  8. I halved this recipe using a 1.25 lb pork tenderloin, and definitely should have adjusted the time–it turned out completely dry and burnt. Just a heads up to anyone thinking of doing that!

  9. Liz White says:

    This was soooooooo goooooood. We currently don’t have a working stove 🙁 so made this a pulled pork and thickened a bit with the cornstarch.

  10. I actually cooked this in the oven as the piece of pork I bought wouldn’t fit in my slow cooker!! I used the marinade but put in a slow oven for 4 hours and it was amazing,
    delicious, gorgeous… I’m running out of adjectives.

  11. Made this the other night, it’s delicious! I doubled the liquid mixture as my crock pot was really large. I then diluted it with about a cup or so of water for the same reason. I cooked mine for about 4 hours. I then skipped the cornstarch and instead tore up my meat like pulled pork, storing all meat and liquid in a container to further soak the flavour. It’s amazing, easy for the lazy cook like me, and boyfriend approved.

  12. Made this last night and was a huge succsess. Thank you! Very moist and delicious!

  13. Loved this recipe! I will definitely make this again. The only thing I would adjust is how long it needs to cook. 8 hours on low was too long and it became dry. Next time I’ll only cook it 6 hours on low and check it with a meat thermometer for the correct internal temp.

  14. This looks delicious! I’m going to make it today. I’m just not sure what type of food it is so I can figure out what a good side dish would be. Cilantro and lime make me think Mexican food, but the soy sauce and ginger make me think Asian food. What do you serve with this dish?

  15. Thanks for this great recipe. Lovely to find slow cooker recipes that use fresh, clean ingredients. So much lazy junk out there!

  16. I didn’t get the crunchy pork like in the picture…mine looked nothing like tha…disappointed

  17. Can I brown the chops and let sit overnight in the marinade?

  18. This is one of my family’s favorite ways for me to cook pork. We do the meal Asian – steamed jasmine rice and vegetables. I used a smaller pork ribeye roast, and it was perfect. Thank you.

  19. it wasn’t amazing, but ok. It was very sweet, but still bland… less honey to my taste. I am using an original crockpot and the time until it was tender but could still be cut in slices was 6 1/2 hours on low.

  20. Jennifer Gallagher says:

    Absolutely delicious, the sauce turned out perfectly and there was a lot of it (so it you serve this roast with mashers you’ll be in heaven).

    I didn’t change any of the proportions for the sauce’s ingredients except to add juice of a 2nd lime because my limes were small and not that juicy.

    Lots of cilantro & extra lime for squeezing add the perfect sour note. I accompanied the entree with sides of jasmine rice and steamed baby bok choy.

    One 2.2 lb roast made enough for 4 meals with accompanying side dishes- with LOTS of delicious sauce leftover (must figure out a way to use it, maybe over an omelette or with scrambled eggs?)

    I slow cooked it for 4.5 hours on high in my Instant Pot (could’ve gone a little less but it wasn’t dry) and let it rest 10 minutes before slicing it.

    • June S. says:

      I added juice of a second lime, too, thanks to seeing your comment. I also cut back the honey from 1/2 cup to 1/3, added a small pinch of red pepper flakes for a tiny bit of heat, and used only 1 Tbls cornstarch (mixed in 1/4 cup of cold water) to thicken as I didn’t want too thick a sauce. My pork loin was a bit bigger as well — approx 3 pounds and I cooked it on high for 4 hours.

      The fact is, though, despite making a few adjustments to suit our personal tastes, this is the best sauce I’ve ever made for pork. Just divine. Will make again and again. We served the pork with roasted sweet potatoes and radishes. Perfection.

  21. any thoughts on doing this in a pressure cooker instead of a slow cooker? Would allow to make it a “one pot” by searing in the cooker and then thickening the glaze in the pot also…. also of course would drop cooking time to I’m guessing 20-40min instead of 4-6 hours?

    • I’ve made this in my pressure cooker. I do 50 mounts high pressure with a natural pressure release, and it comes out great!

  22. I found this recipe on pinterest and I’m sooo glad I gave it a try! The sauce is absolutely delicious! My meat did come out somewhat dry because I overcooked it but I will just adjust cooking time next time. (yes, there will most definitely be a next time) I served along steamed white rice and steamed baby carrots. Thank you so much for sharing this great recipe! Saved to my recipe book =)

    • Thank you for this feedback! I love that it worked out well for you! I am sorry it was overcooked and a little dry. I hope you are able to try it again! Thanks for sharing and for following along with me! Xo

      Your Recipe Critic,

  23. Phaedra says:

    I would think you could do this with pork chops as well? Instead of a pork loin roast? thoughts? The recipe looks delicious….and I am thinking I would probably cut the cooking time down to the 6 hours definitely…since they are just chops (boneless)…..

    • That is a great idea! I like the pork chop thought! I have not tried anything else at this time but that sounds like a great substitution! Yes, cut the cooking time, if needed. If you have a meat thermometer just make sure the pork chops are cooked at the thickest part between 145* and 160*. Good luck and happy cooking! Xo

      Your Recipe Critic,

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