Slow Cooker Honey Garlic Pork Roast – Simple, Tender, and Flavorful

There’s something comforting about coming home to a kitchen that smells like dinner took all day. This slow cooker honey garlic pork roast delivers deep flavor with almost no effort. The pork turns out tender, juicy, and perfectly sweet-savory, with a glossy sauce that begs for rice or potatoes.

You’ll mix a quick sauce, set it, and let the slow cooker do the rest. It’s weeknight-friendly, crowd-pleasing, and makes fantastic leftovers.

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Slow Cooker Honey Garlic Pork Roast - Simple, Tender, and Flavorful

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 8 servings

Ingredients

• 3–4 pounds pork shoulder (pork butt) or pork loin (shoulder is more forgiving and juicier; loin is leaner)
• 1/2 cup honey
• 1/3 cup low-sodium soy sauce
• 1/4 cup chicken broth (or water)
• 2 tablespoons rice vinegar (or apple cider vinegar)
• 6 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (optional but recommended)
• 1–2 tablespoons sriracha or chili garlic sauce (optional for mild heat)
• 1 tablespoon sesame oil (optional for depth)
• 1/2 teaspoon black pepper
• 1 small onion, sliced
• 2 tablespoons cornstarch + 2 tablespoons cold water (for slurry)
• 1 tablespoon neutral oil (for searing, optional)
• Sesame seeds and sliced green onions for garnish (optional)
• Cooked rice, mashed potatoes, or steamed vegetables for serving

Instructions

• Prep the pork. Pat the pork dry with paper towels and trim excess fat if desired.Cut a shoulder roast into 2–3 large chunks for even cooking. Season lightly with black pepper.
• Brown the meat (optional but recommended). Heat the neutral oil in a skillet over medium-high. Sear the pork on all sides until deeply browned, about 2–3 minutes per side.Transfer to the slow cooker.
• Layer the aromatics. Scatter the sliced onion in the bottom of the slow cooker if not already added. Place the pork on top.
• Mix the sauce. In a bowl, whisk honey, soy sauce, chicken broth, vinegar, minced garlic, ginger, sriracha (if using), and sesame oil. Taste and adjust: add a bit more vinegar if it tastes too sweet, or honey if you want sweeter.
• Cook low and slow. Pour the sauce over the pork.Cover and cook on LOW for 7–9 hours (best for shoulder) or HIGH for 4–5 hours. For pork loin, check at the earlier end to avoid overcooking.
• Check for tenderness. The pork should be very tender and easy to pull apart with two forks. If it’s not, cook another 30–60 minutes and check again.
• Reduce and thicken the sauce. Transfer the pork to a plate and tent with foil.Skim excess fat off the liquid if needed. Whisk together cornstarch and cold water, then stir into the sauce. Cover and cook on HIGH for 10–15 minutes until thick and glossy, or simmer in a saucepan on the stove for faster results.
• Shred or slice. Shred the pork into large chunks or slice if you used a loin.Return the meat to the slow cooker and toss with the sauce.
• Garnish and serve. Sprinkle with sesame seeds and green onions. Serve over rice, mashed potatoes, or with steamed greens and roasted veggies.

Why This Recipe Works

This recipe balances sweet honey, savory soy, and bold garlic for a sauce that clings to the pork and tastes like a slow-simmered glaze. Slow cooking breaks down tougher cuts, making the roast fork-tender without drying out.

A touch of vinegar brightens the sauce so it doesn’t taste overly sweet. Browning the pork first adds caramelized flavor, while thickening the sauce at the end turns it into a glossy coating. It’s simple enough for a busy evening, yet special enough for guests.

What You’ll Need

• 3–4 pounds pork shoulder (pork butt) or pork loin (shoulder is more forgiving and juicier; loin is leaner)
• 1/2 cup honey
• 1/3 cup low-sodium soy sauce
• 1/4 cup chicken broth (or water)
• 2 tablespoons rice vinegar (or apple cider vinegar)
• 6 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (optional but recommended)
• 1–2 tablespoons sriracha or chili garlic sauce (optional for mild heat)
• 1 tablespoon sesame oil (optional for depth)
• 1/2 teaspoon black pepper
• 1 small onion, sliced
• 2 tablespoons cornstarch + 2 tablespoons cold water (for slurry)
• 1 tablespoon neutral oil (for searing, optional)
• Sesame seeds and sliced green onions for garnish (optional)
• Cooked rice, mashed potatoes, or steamed vegetables for serving

Step-by-Step Instructions

1. Prep the pork. Pat the pork dry with paper towels and trim excess fat if desired.

   Cut a shoulder roast into 2–3 large chunks for even cooking. Season lightly with black pepper.

2. Brown the meat (optional but recommended). Heat the neutral oil in a skillet over medium-high. Sear the pork on all sides until deeply browned, about 2–3 minutes per side.

   Transfer to the slow cooker.

3. Layer the aromatics. Scatter the sliced onion in the bottom of the slow cooker if not already added. Place the pork on top.
4. Mix the sauce. In a bowl, whisk honey, soy sauce, chicken broth, vinegar, minced garlic, ginger, sriracha (if using), and sesame oil. Taste and adjust: add a bit more vinegar if it tastes too sweet, or honey if you want sweeter.
5. Cook low and slow. Pour the sauce over the pork.

   Cover and cook on LOW for 7–9 hours (best for shoulder) or HIGH for 4–5 hours. For pork loin, check at the earlier end to avoid overcooking.

6. Check for tenderness. The pork should be very tender and easy to pull apart with two forks. If it’s not, cook another 30–60 minutes and check again.
7. Reduce and thicken the sauce. Transfer the pork to a plate and tent with foil.

   Skim excess fat off the liquid if needed. Whisk together cornstarch and cold water, then stir into the sauce. Cover and cook on HIGH for 10–15 minutes until thick and glossy, or simmer in a saucepan on the stove for faster results.

8. Shred or slice. Shred the pork into large chunks or slice if you used a loin.

   Return the meat to the slow cooker and toss with the sauce.

9. Garnish and serve. Sprinkle with sesame seeds and green onions. Serve over rice, mashed potatoes, or with steamed greens and roasted veggies.

Storage Instructions

• Refrigerator: Store in an airtight container with the sauce for up to 4 days.
• Freezer: Cool completely, then freeze in portions with sauce for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop over low heat or in the microwave, adding a splash of water or broth if the sauce thickens too much.
• Leftover ideas: Make sandwiches, tacos with cabbage slaw, rice bowls, or toss with stir-fried vegetables.

Health Benefits

Pork shoulder provides high-quality protein for muscle repair and satiety.

Using low-sodium soy sauce and balancing sweetness with vinegar helps keep the flavor bold without excessive salt or sugar. Garlic and ginger bring antioxidant and anti-inflammatory properties, while the slow cooker method reduces the need for added fats.

If you prefer leaner options, pork loin reduces fat while still offering plenty of protein. Pairing the roast with vegetables—like steamed broccoli, green beans, or a crunchy slaw—adds fiber and micronutrients for a more balanced meal.

What Not to Do

• Don’t skip tasting the sauce before cooking. Adjust sweetness and salt early so the final dish isn’t too sweet or salty.
• Don’t overcook lean cuts. Pork loin can dry out if left too long.

  Start checking for doneness on the earlier side.

• Don’t pour the cornstarch straight into hot liquid. Always make a slurry with cold water first to avoid lumps.
• Don’t overcrowd the slow cooker. Large roasts should have some space for the sauce to circulate. Use the right size (4–6 quarts is ideal).
• Don’t skip searing unless you’re short on time. Browning boosts flavor and gives the sauce a richer base.

Alternatives

• Protein swaps: Use boneless, skinless chicken thighs (LOW 5–6 hours or HIGH 3–4 hours) or beef chuck roast (LOW 8–9 hours). Adjust times based on thickness.
• Sugar alternatives: Replace honey with maple syrup, brown sugar, or a mix.

  For lower sugar, use half the honey and add extra ginger and garlic for punch.

• Gluten-free: Use tamari or coconut aminos in place of soy sauce and confirm broth is gluten-free.
• Spice level: Leave out sriracha for mild, or add red pepper flakes for more heat.
• Citrus twist: Add 1–2 tablespoons of orange juice and a bit of zest for a bright, tangy finish.
• Veggie add-ins: Add carrot chunks or bell peppers in the last 1–2 hours so they don’t turn mushy.

FAQ

Can I make this without searing the pork first?

Yes. Searing adds flavor and color, but the recipe still works without it. If skipping, don’t worry—slow cooking and the sauce will still produce great results.

What cut of pork is best?

Pork shoulder (butt) is best for tenderness and moisture.

Pork loin is leaner and slices nicely, but it can dry out if overcooked. Choose based on your preference for juicy shredded meat versus lean slices.

How do I keep the sauce from being too sweet?

Use low-sodium soy sauce, include the vinegar, and taste the sauce before cooking. If it’s still too sweet at the end, add a splash more vinegar or a squeeze of lemon to balance it.

Can I cook it overnight?

Yes, on LOW for 7–9 hours works well.

Use a slow cooker with a timer or keep-warm function so it doesn’t overcook once it’s done.

How do I thicken the sauce without cornstarch?

Simmer the sauce on the stovetop to reduce, or use arrowroot starch. Start with 1–2 teaspoons mixed with cold water, then add more if needed.

What should I serve with it?

Rice, mashed potatoes, or noodles are classic. Add a fresh element like a crunchy cabbage slaw, steamed green beans, or roasted carrots to balance the richness.

Can I use frozen pork?

It’s best to thaw pork in the refrigerator before cooking for even results and food safety.

If you must start from frozen, extend the cook time and ensure the pork reaches a safe internal temperature of 145°F, resting before shredding or slicing.

In Conclusion

Slow Cooker Honey Garlic Pork Roast is the kind of recipe that works on a busy Tuesday and still feels special on the weekend. It’s rich, tender, and layered with sweet-savory flavor, yet simple enough to make with pantry staples. With a few smart steps—tasting the sauce, not overcooking lean cuts, and finishing with a quick thickening—you’ll have a meal that tastes like you fussed.

Make extra, because the leftovers are just as good, if not better, the next day.