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Asian Slow Cooker Pork

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
  • Total Time
    Prep: 25 min. Cook: 4 hours
  • Makes
    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

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.
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Reviews

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Average Rating:
  • David
    Feb 3, 2021

    I tried this tonight and it worked out great. I followed the advice of a couple reviewers and cut the amount of ground clove, only six to eight cloves, and I felt like I should've used more. But not by much. I added sesame oil in the last hour since I don't have any seeds, as well as some red pepper flakes, i used rice wine instead of rice vinegar, and the juice of one lime which really brightened it up. I also used minced ginger, and I would definitely use more next time. The pork was moist and tender. Overall this was a great, simple recipe to build off of.

  • Catlyn
    Sep 14, 2020

    We loved it! I cooked it on low overnight. The only thing I’d do next time is to dice the onion, use fresh ginger instead of ground and add a touch of Sriracha.

  • washburn.sarah
    May 28, 2020

    The ground cloves overwhelmed every other flavor in this dish. I was worried about adding them, but I decided to stick with the recipe...and I was not happy with the results. I am not very excited about the leftovers. Personally, I would skip the cloves completely if I ever made this again. You couldn’t even taste the flavor of the ginger or even the soy sauce because the cloves were so overpowering. So, if you love cloves, you will love this. If you don’t love cloves, leave them out and I think you will love this recipe. I really think this would have been a great, healthy, and satisfying meal without the cloves.

  • Rodd
    Nov 9, 2019

    I'm with the other person that didn't like all the ground clove in the recipe.I couldn't feed it to anybody,threw the whole works out.Maybe 1/16 teaspoon of ground cloves,1/4 teaspoon is way too much,I give this recipe a big fat YUCK

  • 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

  • DecemberRain87
    Jun 2, 2013

    No comment left

  • ozfan113
    May 11, 2013

    No comment left

  • bmbadgley
    Aug 13, 2012

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