Asian Slow Cooker Pork

Name: Asian Slow Cooker Pork
Prep time: 25 min
Cook time: 4 h 30 min
Total time: 4 h 55 min
Yield: 12 servings.
Ingredients: 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

Asian slow cooker recipes 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

Ingredients

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

Directions

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.
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.
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.
Coarsely shred pork into bite-sized pieces; serve with sauce over rice. Sprinkle with sesame seeds and, if desired, green onions.

Nutrition 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.

Originally published as Teriyaki Pork Roast in Light & Tasty October/November 2006

Reviews

My Review

Click stars to rate

Average Rating:

amanda3475

Jan 27, 2016

this was fabulous!
debs951

Jan 17, 2014

Family really enjoyed this one! It's a keeper!!
Lorriloves2bake

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

Aug 13, 2012

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

Mar 17, 2012

Really good. I served it with Jasmine rice.
nancymcf

Jan 1, 2012

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

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

Jan 22, 2009

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