Asian Slow Cooker Pork Recipe
Asian Slow Cooker Pork Recipe photo by Taste of Home
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Asian Slow Cooker Pork Recipe

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4.5 8 16
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Slow-cooked dishes are a favorite in our home, and this one is perfect for fall and winter evenings. A pork roast cooks all afternoon with sweet onions, honey, soy sauce and ginger for fabulous flavor. The aroma fills the house with a scent that cries out, 'Welcome home!' —Sheree Shown, Junction City, Oregon
TOTAL TIME: Prep: 25 min. Cook: 4 hours
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Cook: 4 hours
MAKES: 12 servings


  • 2 large onions, thinly sliced
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 boneless pork loin roast (3 pounds)
  • 1 tablespoon canola oil
  • 3 bay leaves
  • 1/4 cup hot water
  • 1/4 cup honey
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 3 tablespoons cornstarch
  • 1/4 cup cold water
  • Hot cooked rice
  • 2 tablespoons sesame seeds, toasted
  • Sliced green onions, optional

Nutritional Facts

1 serving (calculated without rice): 203 calories, 7g fat (2g saturated fat), 56mg cholesterol, 342mg sodium, 11g carbohydrate (7g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 starch.


  1. Place onions in a 5-qt. slow cooker. Mix garlic, salt and pepper. Cut roast in half; rub with garlic mixture. In a large nonstick skillet coated with cooking spray, brown pork in oil on all sides. Transfer to slow cooker; add bay leaves.
  2. In a small bowl, mix hot water and honey; stir in soy sauce, vinegar and spices. Pour over pork. Cook, covered, on low for 4-5 hours or until meat is tender.
  3. Remove pork from slow cooker; keep warm. Discard bay leaves. Mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened, stirring twice.
  4. Coarsely shred pork into bite-size pieces; serve with sauce over rice. Sprinkle with sesame seeds and, if desired, green onions. Yield: 12 servings.
Originally published as Asian Pork Roast in Light & Tasty October/November 2006, p28

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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amanda3475 User ID: 2105678 242697
Reviewed Jan. 27, 2016

"this was fabulous!"

debs951 User ID: 4246813 72424
Reviewed Jan. 17, 2014

"Family really enjoyed this one! It's a keeper!!"

Lorriloves2bake User ID: 6605901 208170
Reviewed Jan. 11, 2014

"I'm confused! Isn't it usually 4-5 hours on high? Wish me luck I'm going to make this and cook it for 8 hours on low"

bmbadgley User ID: 3904867 92536
Reviewed Aug. 13, 2012

"Very tasty! I didn't have any cloves, but I added freshly grated ginger to the sauce while cooking. DELISH!"

uemom User ID: 3161274 208169
Reviewed Mar. 17, 2012

"Really good. I served it with Jasmine rice."

nancymcf User ID: 5846378 93047
Reviewed Jan. 1, 2012

"Ths dish was great. . . good flavor, east to prepare. My family loved it."

buklbny User ID: 1801177 112696
Reviewed Jul. 6, 2010

"Way too strong cloves!! And, I would suggest brining the pork roast first. Mine was so dry that it just crumbled apart. Really yucky - we threw away the leftovers."

becky1031 User ID: 4268981 112640
Reviewed Jan. 22, 2009

"My family loved this recipe! Our house was filled with a wonderful aroma. Even our guest from South Korea loved it"

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