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!

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 5 votes
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Author Alyssa Rivers
Servings 8 Servings

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!

Course Dinner, Main Course
Cuisine American

Ingredients

  • 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

Instructions

  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.
Nutrition Facts
Slow Cooker Honey Lime Ginger Pork
Amount Per Serving
Calories 282 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g10%
Cholesterol 89mg30%
Sodium 496mg21%
Potassium 574mg16%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 18g20%
Protein 33g66%
Vitamin C 1mg1%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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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Categories
Crockpot/Slow-CookerPork

Comments

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      1. 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.

        1. It’s 8 hours on low or 4-6 hours on low. Not both. It’s one or the other.
          I made this but not in crockpot. I cooked it at 350 for 40 minutes. It was delicious.

      2. 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

          1. 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…

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

  1. 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!

  2. 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.

  3. 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!

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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?

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

  10. 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.

  11. 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.

  12. 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.

    1. 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.

  13. 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?

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

  14. 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 =)

    1. 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,
      Alyssa

  15. 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)…..

    1. 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,
      Alyssa

  16. I tried this with pork loin chops and it worked great! I do not have a slow cooker, so I did it this way: brown the chops on both sides then put them in a saucepan. Pour the sauce over the chops. Turn on the heat, bring to a boil, then turn the heat down to the lowest possible temperature on your stove. Let simmer for about 2 hours, until a meat thermometer measures between 145 and 160.

  17. I tried this recipe for dinner and it is to die for! It may just be the best creation that has come out of my crockpot. Will definitely keep this for future dinners. 🙂 I tried to rate it 5 stars but it wouldn’t let me for some reason, hands down 5/5 stars!

  18. Really tasty! I made it for dinner last night, it was really flavorful. Everyone enjoyed it. I was out and about yesterday so I was looking for something new to make in my slow cooker. I cooked it on high for 5 hours, but I’d recommend only 4 hours cause it was a little dry. I had planned to get home earlier and check it at 4 hours but unfortunately it just didn’t happen. But despite that, the pork was really tasty. I’ll definitely make it again.

  19. Years ago a lovely woman lived downstairs from me on a military base. She was born Italian but grew up and married in the Phillippines. She cooked us the most amazing pork roast one evening for a party. She didn’t speak English so I guess that’s why I couldn’t ask her to write the recipe but I’ve been looking for something like it ever since . I have come close but this looks like the one I have been looking for–except I am thinking 2.5 pounds is a bit small for the 6 people I am going to cook it for. Do you think a 4 pound would be done in about the same time? I have a rther large slow cooker .. Thanks for posting this. It looks wonderful.

  20. I was disappointed in this dish. I set it on HIGH for 4 hours and it was dry, tough, and burnt before then. The problem with the recipe, I think, is that a tenderloin isn’t a fatty cut of meat, and it needs fat to stay moist. Pork shoulder, for example, would have stayed moist. The other way to keep it moist would have been more liquid–at temperature, honey sticks to the pot and doesn’t serve that function, and the other liquids are minimal. Yet more liquid would have not given those burnt edges that I think are one of the goals. SO: perhaps cook it for less time, but best option is fattier meat for any crockpot meal.

  21. Everyone loved this recipe. I made it exactly as as stated except I had a 5 lb pork loin. I cut it in half put both halves in the crock pot and cooked it on low for 8 hours. It was moist and tender and so flavorful. The sauce was delicious. I served it with brown rice and topped it with cilantro. Really good and I have leftovers for tomorrow night.

  22. Made this tonight for family visiting. I was out of ginger, so I subbed garam masala and half a can of ginger beer. Great flavor! Served with side of green beans, plus tortilla, avocado, salsa sour cream, lime and cilantro. Will definitely do the again!!! Thanks for sharing a great recipe!

  23. Made it tonight, we wanted pulled pork with BBQ sauce, but we thought we’d use this sauce as a marinade, not wanting to burn it, we added enough water to fill the crock-pot. Also adding carrots and green onions.

    After straining what was left, we boiled down the remaining liquid after adding the cornstarch and had to stop before it reached a glaze consistency due to the salt content.

    Very good sauce, I was impressed, but it was unfortunate that the thickness was off. Sweet and salty. I’ll definitely use this again, but with less salty ingredients.

    Note: We added BBQ sauce after the pork was done cooking in a separate bowl and did not add any of this sauce to it. My opinion of the sauce is based on spoon-tasting.

  24. why is everybody confused about the time… second time I’m making that it’s unbelievable..thank u… I don’t use lime or cilantro I put scallions on it when I’m done

  25. hi there, I am going to try this and was hoping tom freeze and pull out on a school night, is it suitable to freeze and how would you reheat?

    1. Yes, you are welcome to freeze this! I would cook it first then seal it into portions you want to reheat. I like to boil water and then drop my frozen bag into the water to warm up and then cook it. Most the time it cooks the meat in the bag and then I can serve it quickly! Hope that helps! XOXO

  26. This was delicious and a hit with my picky family! I used tenderloins but cooked for the lesser time to avoid drying out. I also did not thicken the sauce, used it more as an Au Jus. Served it with jasmine rice and broccoli and everyone asked for seconds!

  27. This recipe looks fantastic. I was wondering if you have ever cooked it in the oven? I am planning on doing this and was thinking the usual…350 degrees….thoughts?

  28. We put the marinade on after the pork was done cooking without the cornstarch. It was fantastic mixed with rice, corn, lettuce, feta cheese, and tortilla chips!

  29. I’ve made this a couple of times and it’s great! In response to sides…I serve it with pineapple fried rice!

  30. This was a bit too sweet for me so next time I might add more garlic or some sort of spice but other wise this was delicious. Though with my crockpot, I had it on low for only four hours and it was already beyond 145 degrees. So I would suggest to everybody to check theirs after a couple hours of cooking

  31. Oh and I also added a bit of chicken stock in the bottom of a crockpot because I was afraid of the bottom burning but it still turned out yummy. I just had to bump up the cornstarch a little.

  32. I made this in my Instant Pot (65 min for 2.7lb pork loin). It is AMAZING!! I don’t usually “follow” recipes, like to add my own touch, but this one I did and also took your advice about the Cilantro Lime Rice. Heaven!! Will definitely be making both again! Following you now 🙂 keep those amazing recipes coming!

  33. I left it for 6 hours on high in the slow cooker and forgot to check fr the last 1.5 hour and the liquid had turned black and caramalised… would you recommend just stopping it sooner?

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