I just made a honey garlic pork loin that belongs on every Easy Crockpot Pork Loin Recipes list because it comes out juicy, sticky, and everyone mysteriously disappears the second it hits the table.

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I’m kinda obsessed with this slow cooker honey garlic pork loin. I love that a 3 to 4 lb boneless pork loin roast stays juicy and the honey glaze gets sticky and loud.

And the smell of garlic hits you like a punch. I dump it in the crock.

Pork In The Crock Pot Recipes like this are jam. This is one of those Easy Crockpot Pork Loin Recipes that makes me excited to eat leftovers.

No fuss, big flavor, and it shreds so tender you don’t need a knife. I adore it.

Seriously, I make it weekly now.

Ingredients

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Basically the pork’s the main thing, juicy, protein-packed, totally comforting.
Honey adds sticky sweet glaze, feels homey and warm.
Soy sauce brings salty umami, anchors all the sweetness.
Plus ketchup gives tangy tomato depth, slightly sweet too.
Brown sugar boosts caramel notes, makes the sauce richer.
Garlic punches it up, sharp and aromatic, can’t skip it.
Vinegar cuts the sweetness, adds bright little zing.
Broth keeps things saucy, prevents dryness, adds savory background.
Basically cornstarch thickens the sauce, makes it cling to meat.
Cold water makes the slurry smooth, no lumps, simple trick.
Black pepper adds a warm bite, wakes up the sauce.
Salt seasons properly, don’t underestimate how much it helps.
Plus oil for searing if you want browned, extra flavor.
Red pepper flakes give heat, tiny kick if you like spicy.
Green onions brighten the plate, fresh crunch and color.
Toasted sesame seeds add nutty crunch, pretty finishing touch.

Ingredient Quantities

3 to 4 lb (1.4 to 1.8 kg) boneless pork loin roast

1/2 cup honey

1/3 cup soy sauce (regular or low sodium)

1/4 cup ketchup

2 tablespoons brown sugar, packed

4 cloves garlic, minced or grated

2 tablespoons rice vinegar or apple cider vinegar

1/2 cup chicken broth or water

1 tablespoon cornstarch (for thickening, optional)

2 tablespoons cold water (to make cornstarch slurry, optional)

1 teaspoon black pepper

1 teaspoon kosher salt, or to taste

1 tablespoon olive oil or neutral oil (for searing, optional)

1/4 teaspoon red pepper flakes, optional if you like a little heat

2 green onions, sliced for garnish (optional)

1 tablespoon toasted sesame seeds for garnish (optional)

How to Make this

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1. Pat the pork loin dry with paper towels, season all over with salt and black pepper, and if you want extra flavor, rub in the red pepper flakes a little.

2. If you like a deeper crust, heat the oil in a large skillet over medium-high heat and sear the pork 2 to 3 minutes per side until browned, it speeds up flavor but you can skip this for true set-and-forget.

3. In a bowl whisk together honey, soy sauce, ketchup, brown sugar, minced garlic, vinegar, and chicken broth (or water) until smooth.

4. Place the pork in the slow cooker and pour the sauce over it, turning the roast once so it’s well coated.

5. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until an instant-read thermometer reads 145 F in the thickest part (it will be more tender if you cook a little longer).

6. When the pork is done, carefully transfer it to a cutting board and tent loosely with foil to rest for 10 minutes so the juices settle.

7. If you want a thicker glaze, pour the remaining liquid from the slow cooker into a saucepan and bring to a simmer. Mix cornstarch with 2 tablespoons cold water to make a slurry, whisk that into the simmering sauce and cook until it thickens, about 1 to 2 minutes. If you prefer a thinner sauce, just use it as is.

8. Slice the pork loin against the grain into thick slices, spoon the honey garlic sauce over the top, and scrape up any browned bits from the pan for extra flavor.

9. Garnish with sliced green onions and toasted sesame seeds, serve with rice or mashed potatoes, and dont forget napkins because this gets sticky and so good.

Equipment Needed

1. Slow cooker (crockpot)
2. Large skillet (for optional searing)
3. Instant-read meat thermometer
4. Mixing bowl and whisk
5. Measuring cups and spoons
6. Sharp chef knife and cutting board
7. Tongs or slotted spoon (to turn the roast)
8. Small saucepan and wooden spoon (for thickening the sauce)
9. Paper towels and aluminum foil for resting and cleanup

FAQ

Q: How long do I cook a 3 to 4 lb pork loin in the slow cooker? A: Cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours. Exact time depends on your slow cooker and the roast thickness, so check for an internal temp of 145°F (63°C) for medium, though many prefer 160°F if they want it more fall-apart tender.

Q: Should I sear the pork first? A: Searing is optional but recommended if you want better color and deeper flavor. Heat oil in a pan and brown all sides 2 to 3 minutes per side before putting it in the slow cooker. It takes a few extra minutes but it really helps, trust me.

Q: My sauce is too thin, how do I thicken it? A: Make a cornstarch slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, stir it in and simmer on HIGH in the slow cooker for 15 to 30 minutes, or transfer sauce to a pan and thicken on the stove. If you skip cornstarch you can also reduce the sauce in a skillet for a minute or two.

Q: Can I use low sodium soy sauce or swap ingredients? A: Yes, low sodium soy is fine and often better so it isnt too salty. You can swap apple cider vinegar for rice vinegar, or chicken broth for water. If you like heat add the red pepper flakes, but start small.

Q: Should I slice or shred the pork when it’s done? A: For a firmer roast slice against the grain once it rests 10 minutes. If it’s cooked longer and shreddy, pull it apart with forks for sandwiches or served over rice. Either works, just depends how tender you want it.

Q: How do I store and reheat leftovers? A: Cool the pork and sauce, store in an airtight container in the fridge for up to 4 days or in the freezer for 2 to 3 months. Reheat gently in a skillet over medium-low with a splash of water or broth, or microwave covered until warmed through, stirring so it reheats evenly.

Slow Cooker Honey Garlic Pork Loin – Sweet, Savory & So Tender! Recipe Substitutions and Variations

Pork loin roast: swap with pork shoulder or Boston butt for more fat and melt-in-your-mouth shred, or use pork tenderloin if you want it leaner and cooks faster.
Soy sauce: use tamari for gluten free, or coconut aminos for a less salty, slightly sweeter option that’s lower in sodium.
Honey: replace with pure maple syrup or an equal amount of brown sugar mixed with a little water if you don’t have syrup on hand.
Cornstarch (thickener): use arrowroot powder 1:1 for a clear glossy finish, or all purpose flour at about 2x the amount but it’ll make the sauce less glossy and you should simmer longer to cook out the raw flour taste.

Pro Tips

1) Sear it if you can. A quick 2 to 3 minute sear per side in a hot pan adds a lot of flavor and color, and it only takes a little extra time. If you skip searing, crank the slow cooker time up a bit for more depth.

2) Use an instant‑read thermometer and aim for just about 145 F in the thickest part, then let the roast rest 10 minutes. That keeps it juicy instead of dry. If you like it more fall apart, add an extra hour on low.

3) Taste the sauce before you thicken it. If it’s too sweet, add a splash more vinegar or a pinch of salt. If it’s too salty, dilute with a little water or broth. Make the cornstarch slurry cold and add it slowly while simmering so you don’t get lumps.

4) Save the cooking liquid and reduce it on the stove for a concentrated glaze, or toss shredded pork back into some of it to keep every bite saucy. Also, garnish with green onions and sesame seeds right before serving so they stay bright and crunchy.

Slow Cooker Honey Garlic Pork Loin – Sweet, Savory & So Tender! Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I just made a honey garlic pork loin that belongs on every Easy Crockpot Pork Loin Recipes list because it comes out juicy, sticky, and everyone mysteriously disappears the second it hits the table.

Servings

servings

Calories

571

kcal

Equipment: 1. Slow cooker (crockpot)
2. Large skillet (for optional searing)
3. Instant-read meat thermometer
4. Mixing bowl and whisk
5. Measuring cups and spoons
6. Sharp chef knife and cutting board
7. Tongs or slotted spoon (to turn the roast)
8. Small saucepan and wooden spoon (for thickening the sauce)
9. Paper towels and aluminum foil for resting and cleanup

Ingredients

3 to 4 lb (1.4 to 1.8 kg) boneless pork loin roast
1/2 cup honey
1/3 cup soy sauce (regular or low sodium)
1/4 cup ketchup
2 tablespoons brown sugar, packed
4 cloves garlic, minced or grated
2 tablespoons rice vinegar or apple cider vinegar
1/2 cup chicken broth or water
1 tablespoon cornstarch (for thickening, optional)
2 tablespoons cold water (to make cornstarch slurry, optional)
1 teaspoon black pepper
1 teaspoon kosher salt, or to taste
1 tablespoon olive oil or neutral oil (for searing, optional)
1/4 teaspoon red pepper flakes, optional if you like a little heat
2 green onions, sliced for garnish (optional)
1 tablespoon toasted sesame seeds for garnish (optional)

Directions

Pat the pork loin dry with paper towels, season all over with salt and black pepper, and if you want extra flavor, rub in the red pepper flakes a little.
If you like a deeper crust, heat the oil in a large skillet over medium-high heat and sear the pork 2 to 3 minutes per side until browned, it speeds up flavor but you can skip this for true set-and-forget.
In a bowl whisk together honey, soy sauce, ketchup, brown sugar, minced garlic, vinegar, and chicken broth (or water) until smooth.
Place the pork in the slow cooker and pour the sauce over it, turning the roast once so it's well coated.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until an instant-read thermometer reads 145 F in the thickest part (it will be more tender if you cook a little longer).
When the pork is done, carefully transfer it to a cutting board and tent loosely with foil to rest for 10 minutes so the juices settle.
If you want a thicker glaze, pour the remaining liquid from the slow cooker into a saucepan and bring to a simmer. Mix cornstarch with 2 tablespoons cold water to make a slurry, whisk that into the simmering sauce and cook until it thickens, about 1 to 2 minutes. If you prefer a thinner sauce, just use it as is.
Slice the pork loin against the grain into thick slices, spoon the honey garlic sauce over the top, and scrape up any browned bits from the pan for extra flavor.
Garnish with sliced green onions and toasted sesame seeds, serve with rice or mashed potatoes, and dont forget napkins because this gets sticky and so good.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.