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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 made up the marinade and refrigerated it the night before. The flavors were more enhanced and increased the flavor.
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.
Totally agree. A great recipe however, a bit salty.
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
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?????
It is either/or. You can either cook it on low for 6-8 hours or cook it on high 4-6 hours.
Thanks for checking this Jessie! I too was wondering about the wording in the instructions.
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!
This is seriously delicious! Would be great as pork sliders too.
Hi, would i be able to cook this in a fan oven? As um already using my slow cook pot for something else…thanks
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.
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.
I would recommend removing the rind before cooking. Hope that helps! Thanks for following along with me! XOXO
Can these be made in an Instant Pot?
Yes, of course! Let me know how it turns out! XOXO
Have you tried this in a dutch oven? Do you know what the steps to adapt it might be?
I haven’t yet. Let me know what you do and what is best to cook this meal.
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.
Do you mean a pork tenderloin when you say a pork loin?
Yes, that sounds great!
HI, HAVE YOU TRIED THIS IN AN ELECTRIC PRESSURE COOKER (IP)? ID LOVE TO BE ABLE TO GET THIS DIALED IN FOR MY INSTANT POT.
I have not yet. If you do, please let me know! XOXO
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!
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!
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?
Yes, I would recommend cooking it on low for that long or high for half the time. Hope that helps! Thanks for asking! XOXO
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!
YAY! So glad that you enjoyed it! Thank you so much for sharing! XOXO