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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!
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!
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Slow Cooker Honey Lime Ginger Pork
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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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.
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.
The recipe calls for Pork LOIN not tenderloin. HUGE difference!
Yum
Yes!
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.
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.
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!
Awe! That is awesome to hear!! I am so glad you all enjoyed it!! It is a weekly favorite at our house too! Thanks so much for sharing!! XOXO
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.
That is great to know!! Thanks so much for your tips and how you made it without a crockpot! I love your ideas!! Thanks for sharing!! XO
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,
Alyssa
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,
Alyssa
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!
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.
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.
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.
Add salt to a bland tasting recipe. Works wonderfully every time.
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.
Can I brown the chops and let sit overnight in the marinade?