Slow Cooker Honey Garlic Pork

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Questions & Reviews

1. Diana Nordin says:

   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.
2. Nicky says:

   Do you have to cook the roast in the marinade? It doesn't seem like there's enough to cover the roast and add flavor.
3. Daniel says:

   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.
4. Sue C. says:

   Could you tell us what CUT of pork to use? There are many different things called “pork roast” and all have different fat content etc. which makes a big difference in the way it cooks, how moist it is, etc. It would be VERY helpful!
5. Cyd says:

   You will want to use a pork loin or tenderloin for this recipe. Often we purchase what is on sale.
6. Laura in France says:

   So easy, so delicious. Have made many times. I het abstinence problems if I dont have it once a month. So cheap to make as well. Best version there is.