Slow Cooker Honey Lime Ginger Pork

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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!

Slow cooker honey lime ginger pork sliced up with fresh cut limes on the side.

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.

Close up photo of slow cooker honey lime ginger pork in a dish.

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!

Slow cooker honey lime ginger pork with fresh-cut limes on the side.

Slow Cooker Honey Lime Ginger Pork

5 from 7 votes
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!
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Author Alyssa Rivers
Servings: 8 Servings


  • 2.5 pounds pork loin
  • 1 Tablespoon Olive oil
  • Salt and Pepper

Honey Lime Ginger Marinade:

  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 1 Tablespoon Worcestershire Sauce
  • Juice of one lime
  • 2 garlic cloves minced
  • 1/2 teaspoon ground ginger or 1 Tablespoon fresh ginger
  • 2 Tablespoons cornstarch
  • Optional garnish: Fresh lime wedges chopped cilantro


  • 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.
  • 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.
  • 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.


Serves: 8

Calories282kcal (14%)Carbohydrates20g (7%)Protein33g (66%)Fat8g (12%)Saturated Fat2g (10%)Cholesterol89mg (30%)Sodium496mg (21%)Potassium574mg (16%)Fiber1g (4%)Sugar18g (20%)Vitamin C1mg (1%)Calcium13mg (1%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course
Cuisine American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic


Alyssa Rivers

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. So delicious! I always whip up a really quick red cabbage Asian slaw the morning of the day I’m going to make the pirk, and let that sit in the fridge all day. (I use however much cabbage I think will work for how many people I’m feeding and mix with rice wine vinegar, lime, sesame oil, and worchteshire sauce. Let those flavors mingle and it’s a perfect pairing to this pork!) I’ll eat this as is, but it’s my favorite in a lettuce leaf with the cabbage, some avocado, and more lime juice and cilantro on top!


    1. This was absolutely amazing! I love cooking and trying out new things but often it doesn’t taste as good as I had hoped. Not the case with this dish. It is a standout. I would pay good money in a restaurant for this and my family loved it too.

      I also made the red cabbage slaw that another reviewer recommended and added anAsian cucumber salad and it all went well together.
      Thank you!

    1. I have used my Dutch oven every time i make this.

      Pre heat oven to 400

      make marinade and put it in a sauce pan. While this is bubbling, brown your pork in your Dutch oven. When browned enough, add a quart of broth. Bring liquid to boil.
      Then add your marinade (with a little extra corn starch). Put lid on and throw it in the oven, check in about an hour. Cook until pork reaches temp and or your marinated is thick and condensed. I put this on rice and garnish. It’s a good time hack.

  3. The pork loin here in Australia is sold with the rind on. I can’t tell from your photos if the rind is on or not. Would you leave it on? Thanks.

  4. Followed the instructions precisely, except my loin was only 1.30 pounds so I adjusted the measurements a tad. Left in the crockpot for an hour longer, and then let it sit in stay warm mode for about another hour. OMG GUYS… delicious. The hubby and I thought it would taste great on a bouquet with Muenster cheese.. orgasmic.

  5. I made this twice before in a crock pot and thought it was good. Tonight I used my instant pot and was truly blown away. I doubled the marinade as I only had a large pork roast. I cut the roast in half, seasoned, and browned the pork. I used a bit of white wine to deglaze then put the pork back in. I cooked it on high for 1 hour and did a quick release (careful to start release slow to prevent liquid from splashing out). I removed the pork and shredded it, thickened the marinade right in the pot, and put the pork back in the sauce. Amazing!

  6. Am I reading the recipe correctly, does it say to cook on low for 6-8 and then on high for 4-6 for a TOTAL of 10-14 hrs?????

  7. I didnt throroughly read the recipe and added the cornstarch into the mixture before it finished. Is it ruined? I guess I’ll find out in 4-6 hours. Lol

  8. I enjoyed this recipe. It was worth making. However, keep an eye on it. I was concerned the honey would get sticky and burn in the Crock-Pot. It didn’t, and made a nice juice, but next time I went back, hardly any sauce was left and it was starting to burn on high. It looked for 5 hours on a mix of low and high, but dried out, so could have come out sooner. Pork cooks down, but so does the sauce. I made the full recipe for sauce with only a 1 lb pork loin and that was perfect. Follow the recipes online to mix corn starch with cold water first. If you just put corn starch in a hot/boiling sauce, it will clump. I’d like to figure out a modification to make the sauce taste more like honey, ginger and lime than the soy sauce saltiness which overpowered, even tho I used reduced sodium. That may be due to the overcooking. Overall, was tasty and worth it and I will try modifications next time.

  9. I made up the marinade and refrigerated it the night before. The flavors were more enhanced and increased the flavor.

  10. This was so good that my boyfriend asked “Can you only make this every night from now on?” I doubled the sauce and panfried some asparagus with it before adding the cornstarch, and it was soooo good. It was even amazing on sandwiches the next day!

    1. This goes well with rice, a side salad or asian salad, coleslaw, broccoli, asparagus, a simple fruit salad, pineapple or corn. Hope that helps! Let me know what your partner thinks of it! You will do great!

  11. Followed the recipe exactly and it was super good! I served it on warm tortillas with a side of couscous and pintos with a fresh squeeze of lime on both. I cooked mine on high for 5 hours but I should have only done about 3 1/2 -4 hours as it was almost overcooked (my fault I forgot to set a timer) otherwise would have been perfect. This recipe is a keeper for sure, thank you for sharing!

  12. This recipe is amazing! I followed the recipe exactly as written and it came out tasting
    so good that everyone raved over it. After browning it well all over I put it in my slow
    cooker for 6 hours on low. However, after 4 hours it was finished so I turned off the
    cooker. The smell in the house was so incredible that we were going outside so we could
    come back in the house and smell the pork roast as it cooked. This is my all-time favorite
    slow cooker recipe. Thank you, Alyssa.

  13. Great recipe. I’ve made the pork with carrot and sweet potatoes in the Ninja. I also tried this with chicken breasts and drumsticks, carrots, sweet potatoes and brussel sprouts. Both were very good!

  14. Made it….delicious. I did add a 1/2teaspoon sambal (chili paste found in most grocery stores..Asian section) I also added the zest from my lime along with the juice. Flavors were perfect. Also I microplaned ginger and cut some in tiny dice…I like little chunks. It is a keeper for sure.

  15. 5 stars
    This recipe was fabulous.. I have done with both pork loin and pork tenderloin. The loin was preferred as the small tenderloins were way too cooked. If I use them again I will adjust cooking time by half. Thanks for a keeper recipe.

  16. 5 stars
    Delish! Don’t skip the braising step…the results make it worth the extra time. There is a most heavenly smell when cooking!

  17. 5 stars
    Very simple and delicious ! I adjusted for the instant pot and was very pleased. Better yet, the teens liked it !!!

  18. Hi Petal,

    I’m a little possum from Australia and just thought I’d blow you a big kiss for this delicious recipe. It was a huge hit with my tedious drop dead boring mother in law who gobbled it up like a turkey and unusually gave me a rare compliment. I accompanied it with some stir fry beans with a little seasame oil, soya and added crushed fresh ginger at the end. Along with rice I fused with a hint of lime. Now fear the mother in law will wasn’t to come back! Oh dear what have I done! Blame you.

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