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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.
I don’t think I’ll ever make a pork loin another way. It was divine. I served it with savory applesauce and glazed carrots.
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.
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
love this recipe, I’ve made it 2x as it and it is perfect. I’m sharing it with my neighbor….
I’ve made this a couple of times and it’s great! In response to sides…I serve it with pineapple fried rice!
I am so glad that you enjoyed this! Thank you so much for sharing! I love pineapple fried rice! That sounds delicious! XOXO
Hi, this looks amazing! One question: what would you suggest serving this with? Rice?
Rice is always good or a light salad. Enjoy! XOXO
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!
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?
Just made this for dinner and my husband won’t shut up about how delicious it is! Win!
Do you brown all sides or just the side of the loin that faces up to the lid?
You will want to brown all sides! Hope that helps! Enjoy! XOXO
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!
YES!! That is awesome and always a great feeling! I am so glad that they loved it! Thanks so much for sharing! XOXO
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?
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
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
This sounds like the perfect accompaniment to the coconut rice I plan on making for dinner tonight… might make a few changes, but overall, it sounds fantastic! Thanks for sharing!
Made this tonight. So delicious.
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.