Slow Cooker Honey-Soy Braised Pork With Lime and Ginger Recipe (2024)

This kind of dish is why people love slow cookers: very low effort, max yum. My 5 and 7 yos love it over jasmine rice with sliced avocado and cucumbers on the side. I've made this with fresh or jarred garlic and ginger. Either works.

The sesame oil should be added after cooking (at the end) or it turns bitter.

To make this on the stove instead of a slow cooker: heat high heat oil in a Dutch oven. Cut meat in 2-3 pieces, season with salt and pepper, and sear on all sides until golden brown. Will probably take 15 mins. Meanwhile, chop your ginger and garlic. Remove the meat from the pan. Sauté aromatics. Add sauce to the pan, scrape up the burnt bits of pork, bring to a boil. Put meat back in the pot and bring to a boil. Cover and put in a 250 oven for 4 hours (for about 4 lb of meat).

I was confused by all the conflicting comments.So I cooked it per the recipe.It was fantastic.

Sometimes, I can't believe some of the comments made here....Susan, chopping garlic and ginger is substantial pre-crockpot prep? Lordy girl, don't ever make a real braise, you'll be dog-tired. Guessing you don't cook a lot.

Had great intentions of starting this in the morning to be ready for dinner in the evening... Needless to say I didn't get it all prepared until close to 3 pm. Luckily, this recipe worked a treat in our pressure cooker - 30 mins on high with 30 mins natural release. Made it per the recipe otherwise, and it was delicious!

Giving just 2 stars. First the pre-crockpot prep is not an easy 5 min. There is some substantial chopping and dicing to do. All that would have been worth it for a delicious braising sauce to spoon over the meat at the end. I did not like this sauce. Meat came out fine, but sauce tasted burnt/bitter. I tried to doctor it w rice wine, apple cider vinegar, more honey. Nothing helped the bad aftertaste.

I followed some of the suggestions: 1/2 cup of honey and added about 1/2 cup of water . I had plenty of sauce. With many comments about it being too salty, I used Trader Joe’s Soyaki sauce for the soy sauce and thinking was a great alternative.Pork was tender, sauce was delicious and the scallions, sesame seeds and limes added great texture and color. I didn’t use any grated lime due to other comments and don’t think it was missed. Will definitely make again!

This was an enjoyable meal that allowed the meat to get some nice crispy edges while still being moist and flavorful. However, given the calories and effort required, I have to recommend the Skinny Taste Banh Mi Bowl recipe over this one. Virtually the same flavor payoff (my fiancé didn’t realize it was a different recipe) with less work and fewer calories. Highly recommend serving both recipes with rice, cilantro, jalapeños/Serrano peppers, pickled carrots, cucumbers, and a sriracha aioli.

I’ve made this twice, once with a pork roast and once with a beef roast. Both times baked in a Dutch oven for 2-3 hours. The beef was much better than the pork!

I initially rated this three stars, but I took the leftovers out of the freezer last week and used them in a stir fry, and they were delicious. I simply froze hunks of the cooked meat in the sauce, and then I used the sauce in the stir fry. Bumped it up to four stars and will definitely make it again!

Due to coronavirus shortages at the grocery stores, I had to settle for pork tenderloin instead of pork shoulder. I know that's a completely different cut of meat. I still followed all of the instructions and slow-cooked it on low for about 6 hours. Was still able to shred it (although it was a bit dry). We ate it with white rice and had the leftovers as pork fried rice the next day.

I used an Instant Pot and it worked well! Cooked on high for 30 minutes and then natural release (it was over an hour before I opened it up). It was tender and there was no burned taste. I also used coconut aminos instead of tamari or soy sauce and it was not salty at all. I used a lot a red chili powder instead of the flakes and it came out with a nice spice balance of sweet and spicy. I would have used much less sesame oil since the sauce at the end was too oily.

I enjoyed this. No burnt flavor as I followed other reviewers’ advice and swapped 1/4 cup of brown sugar for the honey. I only added lime as a garnish at the end and didn’t use much of the sauce. We ate it with squeezed lime juice, scallions and cilantro over white rice and it was pretty delicious.

6 pound pork roast in 300 degree oven for about 5 hours, basted a couple times; used olive oil instead roasted sesame oil for the roast, based on previous comments; then added a drizzle of sesame oil at the end while reducing the sauce. In addition to the suggested garnishes, I served this with quick pickled veggies (carrots and cucumbers, radishes next time) - the pickled veggies really added brightness to the dish as a whole.This was terrific and easy - great combo! Will be on repeat.

Try this with Oxtail or Pork Belly!

To make this on the stove instead of a slow cooker: heat high heat oil in a Dutch oven. Cut meat in 2-3 pieces, season with salt and pepper, and sear on all sides until golden brown. Will probably take 15 mins. Meanwhile, chop your ginger and garlic. Remove the meat from the pan. Sauté aromatics. Add sauce to the pan, scrape up the burnt bits of pork, bring to a boil.Put meat back in the pot and bring to a boil. Cover and put in a 250 oven for 4 hours

There are Japanese soy sauces that have a variety of salt levels. Your big grocery probably only carries one toy of low-sodium soy. Try to find an Asian market near you. Supermarket low salt is 1/3 less typically but in the Asian store I can find ahoyu with 1/2 the normal amount. San-Jii is the brand as I recall. Also low-sodium tamari is available.

Have tried this recipe using sous vide. If there ever was dish suited to sous vide it was this one. Have fun, and enjoy this late winter treat..Joe

Made this exactly as written and it is FANTASTIC! Used a food processor to make quick work of chopping the ginger and garlic. Easy peasy!

Can it be made with pork loin?

Made exactly as written except cooked in the instant pot (45 minutes pressure, 15-ish slow release). Came out perfectly. Use the lime. The acid perks up the sauce. Had leftovers so I turned those into soft shell tacos a few days later. Topped with pickled red onions, cotija cheese, and kale. Still had leftovers so I made a bowl for lunch with rice and beans. All three meals were excellent.

Would this recipe work with chicken, turkey, or beef?

Most slow. cookers have 2 settings, high and low. So should this be cooked 8-9 hours on low or high?

Any chance this might work with a vegetarian sub, like tofu, jackfruit, seitan, tempeh, or soy curls? Or would the lack of fat from the meat be a problem?

Nice recipe, good for 6 people. Delicious!

I totally flopped. I accidentally left the slow cooker on overnight and woke up to a crispy dry burnt hunk of pork. Any recommendations for salvaging?

Great dinner tonight! We used a tri-tio roast and followed the recipe as written. The sauce is a nice blend of heat, sweet and sour and makes a nice sauce for drizzling over the rice. We browned the beef before placing it in the insta for 30 minutes with the natural release, adding another 30-ish more minutes. As others have recommended, we topped the rice and beef with avocado, green onions, and thinly sliced cucumber. The prep is quick and easy to pull this together. We will try again.

I made this exactly as the recipe was written - delicious and no bitterness. It occurred to me that those who complained of bitterness may have zested their limes too deeply and collected some of the bitter white pith that lies just below the surface. Be sure to zest just the green. Enjoy this easy and yummy dish.

We made tacos with the meat Added an Asian slaw but pickled vegis would have been great too