Slow Cooker Honey Garlic Pork

The last thing we want to do during the summer is turn on our oven, and heat up the whole house! I’ve been using my slow cooker like it is going out of style in order to keep the kitchen cool. This Honey Garlic Pork Roast has easily become a favorite over the last few weeks. It’s so juicy and the combination of flavors is absolutely perfect! Happy Slow Cooking!

Serves: 6

Slow Cooker Honey Garlic Pork

10 minPrep Time

4 hrCook Time

4 hr, 10 Total Time

Save RecipeSave Recipe


  • 3 pound pork roast
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon lime juice
  • 2 teaspoons minced garlic
  • 1/2 teaspoon ground ginger
  • 2 Tablespoons cornstarch


  1. In a bowl, whisk together honey, soy sauce, Worcestershire sauce, lime juice, garlic and ginger.
  2. Place pork into slow cooker and pour mixture over top.
  3. Cook on high for about 3 hours, or on low 4-6.
  4. After cooking, remove pork from slow cooker. Pour marinade from slow cooker into medium sauce pan.
  5. Place marinade over medium heat, and slowly stir in cornstarch. Let it simmer for about 4 minutes, or until sauce begins to thicken.
  6. Shred pork, and return it to the slow cooker. Pour sauce over top coating all the pork.


This is delicious served over rice.



4407 cal


189 g


162 g


488 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


Print Friendly, PDF & Email

Comment on this Recipe

5 Responses to “Slow Cooker Honey Garlic Pork”

  1. Diana Nordin
    I followed the directions exactly, but the pork was very tough and I couldn't shred it. I chopped it with a large knife into small diced cubes instead. I have seen similar recipes since trying this which call for 8-10 hours of cooking time, so perhaps the 4-6 hours suggested here is insufficient to tenderize the meat enough for shredding.
    • Daniel
      I actually put everything into a gallon sized ziplock bag in the fridge the night before and put everything into the slow cooker before leaving the next morning. That way I can massage the marinade into the pork loin & the flavor has the whole night to soak in.

Leave a Comment