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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.
This recipe is magical! Made it again within 1 week. Zero leftovers! Thank you!!
Have not tried this yet, but wondering if marinating 1st before the sear would be more flavorful? I would think searing 1st would prevent the flavors from reaching the meat.
You can definitely marinate the pork first if you want to try that, but since it cooks in the crockpot for 8 hours in the marinade the flavors definitely soak into the meat!
Could lemon juice be used instead of lime?
Definitely!
hi! my crockpot is just a tiny bit too small for this recipe. can i sear the pork loin and then put it in the oven at a similar temp? do you think i could use a dutch oven? thanks!
Yes! Just sear your pork and then bake for 80-90 minutes at 375 degrees Fahrenheit.
Delicious and super easy to make. Very easy recipe to follow. Thank you!
No problem, glad you liked it!
You’re in US
I’m in UK
Your recipes use “cup” measurements. Correct me if I’m wrong, but a cup is different here and I suspect you have a global audience for whom it could also be different?
Can you please use millilitres or grams so there’s no confusion?
You’re not the only one but I never cease to be amazed that nearly all recipes I access leave me in doubt as to the amount required, including “a tablespoon/teaspoon” or measurement in grams or ml.
Need some uniformity.
There are lots of free online conversion calculators. That is what we have to do when we want to make recipes that use grams or milliliters. It would have taken less time to use the calculator than it did to type out your request for her to change her recipe for you.
Do you remove fat ?
I don’t remove the fat before cooking because it adds flavor to the dish. Feel free to cut the fat off before serving!
This works fabulously as an instant pot recipe too! Saute on high in the pot, remove the meat and add half a cup of chicken broth, scrape the brown bits, cancel the saute and put the meat back, pour over the marinade. Cook on high pressure 20min/lb, 5 minute slow release, remove meat to rest. Turn on high saute, once bubbling add cornstarch and whisk well. So delicious, this is a new favorite!
Hello Stephanie, thanks for insight about instant pot. I have made this recipe a few times in a slow cooker snd would like to use my instant pot. To clarify, did you mean 20min/lbs? so for a 7 lbs pork loin, it needs 2hrs and 20 mins? Thanks!
I have made this several times and each time it is a winner. I have found though that the pork never has taken 7 hours on High but is ready in 4-5 hours. However, aside from this tiny comment I am very happy to give it five stars and recommend it. Delicious!
HIGHLY RECOMMEND – made as directed, awesome results. Lots of flavor – will make again.
Thank you!! I’m so glad that you loved it!!
This has all my favorite Asian flavors! Very good and even better the next day!
This recipe is MELT YOUR FACE OFF GOOD!! I knew by reading it that it was definitely going to be a flavor I liked…
But the way the sauce caramelized in the slow cooker 🤤
And the way the meat fell apart… 😍
I served it over sautéed/stir fried broccoli and cauliflower and cooked rice on the side for my hubby and kids. The whole house gave mom high 5’s ~ even the picky picky 5 year old!
WILL MAKE AGAIN. I repeat: I will make this recipe in regular rotation until I die!!!!