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!

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.

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 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.

Smelled great - sauce was bitter as some others have mentioned.

We were really looking forward to eating this dish. However it was way too salty and intense. I should have known when I saw that the recipe called for 1 cup of tamari. I didn’t even use a full cup but about 2/3 C. I love tamari and I use it but never in such quantity, We couldn’t finish it but I have saved it so that I can do something else such as dilute it with broth. We also substituted maple syrup for honey.

Needs more heat and acid I think. Next time maybe a tablespoon of gochuchang red pepper and a little rice wine vinegar. Not bad though.

Made this with pork tenderloin because that’s what I had. I cut the soy with bone broth to reduce saltiness, but otherwise stuck close to the recipe. Very good, very easy! Served in lettuce cups with avocado, green onion and chopped cashew.

Gack! So bitter/burnt-tasting we ended up throwing it away. We did accidentally add the lime juice BEFORE cooking so this may have had some impact...

I agree with several commenters: I followed the instructions but it was WAY too salty! Next time I’ll use 1/4 cup of tamari and use water for the rest, then balance it out when the meat is cooked and set aside. I’d quadruple the lime juice and add more honey.

Made it exactly as written using lower-sodium tamari and sprinkled with scallions and cilantro. The additional lime wedges when serving are absolutely essential. So delicious! A big hit with the family.

The lime is not making the dish bitter. Honey, lime and ginger is an amazing flavor combination found in a number of recipes. You really miss out by using brown sugar instead of honey. Dicing the ingredients just doesn't take that long, you don't have to be a chef to get your own technique for chopping or dicing. I, too, used a bone in pork roast, no problem. I could just about drink the broth.

What if I only have a 3.5 quarter slow cooker? Appreciated the instructions for the stove top and oven method.

This was too salty for me! I expected to like it better, it was just okay.

No slow cooker here, so I made this in my tagine on the stove top. Similar procedure to starting in a Dutch oven and finishing in the oven. Very tasty. Made sandwiches with it on crusty baguette, veggies and tahini sauce, delicious.

If you have any leftovers, the pork, cilantro, and chives go great on a grilled cheese. You can even use the sauce as a dip for the sandwich.

Easy-peasy and delicious!

Made this recipe exactly as written except added the lime zest at the end. Absolutely delicious! My family devoured it and it was so easy.

Cooked as directed and it was good. The sauce was rich, so in the future i would still add half to the shred, but put less on after that.