There are some slow cooker recipes I make because they’re convenient, and then there are the ones I keep coming back to because everyone actually gets excited when they smell dinner cooking. This honey garlic pork roast is definitely in the second category.

I usually make this when I want something that tastes like I spent all afternoon in the kitchen, even though the slow cooker is doing most of the work. The pork becomes incredibly tender, the edges get coated in that sticky-sweet honey garlic sauce, and the cooking juices turn into a rich gravy-like sauce that’s honestly hard to resist.

And if you’ve ever had one of those days when you don’t have the energy to fuss over dinner, this is your recipe. A few minutes of prep, into the slow cooker it goes, and several hours later you’ve got a seriously comforting meal.

The combination of honey, garlic, soy sauce, and a little vinegar gives the pork that wonderful balance of sweet, salty, savory, and tangy. I like serving it over mashed potatoes or rice so none of that delicious sauce goes to waste.

Why You’ll Love This Slow Cooker Pork Roast

Very little hands-on preparation
Pork becomes wonderfully tender and juicy
Sweet and savory honey garlic sauce
Great for weeknight dinners and Sunday meals
Leftovers are fantastic in sandwiches, wraps, rice bowls, or tacos
Easy ingredients you can find in most kitchens
The slow cooker does nearly all the work

Ingredients

For the Pork Roast

3–4 pounds pork shoulder or pork butt
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon onion powder

For the Honey Garlic Sauce

½ cup honey
½ cup low-sodium soy sauce
6 cloves garlic, minced
¼ cup ketchup
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon grated fresh ginger
½ teaspoon red pepper flakes, optional
½ cup chicken broth

For Thickening the Sauce

2 tablespoons cornstarch
3 tablespoons cold water

Optional Garnishes

Sesame seeds
Sliced green onions
Fresh parsley
A little extra red pepper flakes

How to Make Honey Garlic Pork Roast in the Slow Cooker

1. Prepare the Pork

Pat the pork roast dry with paper towels. This helps the seasonings stick and also gives you a better sear if you decide to brown the meat first.

Mix together the salt, black pepper, smoked paprika, and onion powder. Rub the seasoning all over the pork.

Honestly, don’t skip this little step. Even though the pork is going to be covered in sauce, seasoning the meat itself makes the finished roast much more flavorful.

2. Brown the Pork

Heat the olive oil in a large skillet over medium-high heat.

Add the seasoned pork and sear it for about 2–3 minutes per side, until nicely browned.

You don’t need to cook the pork through at this point. We’re just building a little extra flavor.

If I’m in a huge hurry, I sometimes skip the searing. The recipe still works, but when I have an extra few minutes, I definitely prefer browning the roast first.

3. Make the Honey Garlic Sauce

In a bowl, whisk together:

Honey
Soy sauce
Minced garlic
Ketchup
Apple cider vinegar
Dijon mustard
Fresh ginger
Red pepper flakes
Chicken broth

The sauce should smell amazing already. It’s sweet, garlicky, savory, and just a little tangy.

4. Add Everything to the Slow Cooker

Place the browned pork roast into your slow cooker.

Pour the honey garlic sauce over the top, making sure some of it runs down around the sides of the pork.

Cover with the lid.

5. Slow Cook Until Tender

Cook on:

LOW for 8–9 hours

HIGH for 4–5 hours

Cooking time can vary depending on the size and shape of your roast and how hot your slow cooker runs.

For a pork shoulder that you want to easily shred, I generally prefer the LOW setting. The longer cooking time gives the connective tissue plenty of time to break down, leaving you with that wonderfully soft, pull-apart texture.

6. Shred or Slice the Pork

Once the pork is very tender, transfer it to a large plate or cutting board.

Let it rest for about 10 minutes, then shred it with two forks.

If you prefer slices rather than pulled pork, you can let the roast cool slightly and slice it instead—butPour the cooking liquid from the slow cooker into a saucepan, or use the slow cooker on make sure it’s tender enough to cut easily.

7. Thicken the Honey Garlic Sauce

Pour the cooking liquid from the slow cooker into a saucepan, or use the slow cooker on its sauté/high setting if your model has that feature.

Mix the cornstarch with cold water until smooth.

Whisk the slurry into the hot sauce and simmer for a few minutes, stirring frequently, until the sauce thickens and becomes glossy.

This is my favorite part. The sauce goes from a thin cooking liquid to this sticky, shiny honey garlic glaze that coats the pork beautifully.

8. Coat the Pork in Sauce

Return the shredded pork to the slow cooker or place it on a serving platter.

Spoon plenty of the thickened honey garlic sauce over the pork.

For an especially delicious finish, drizzle a little extra sauce over the top and sprinkle with sesame seeds and sliced green onions.

Cooking Tips for the Best Honey Garlic Pork

Choose the right cut of pork

For really tender slow cooker pork, I usually reach for pork shoulder or pork butt. The extra marbling and connective tissue work beautifully with long, slow cooking.

A lean pork loin can also be used, but it cooks differently and can become dry if overcooked.

Don’t drown the pork

You don’t need the roast completely submerged in liquid. The slow cooker traps moisture, and the pork releases additional juices as it cooks.

Searing is optional—but worth it

If you have the time, brown the pork before adding it to the slow cooker. It adds a deeper, richer flavor.

If it’s a busy morning and you simply can’t be bothered, skip it. I’ve done this plenty of times.

Don’t add the cornstarch at the beginning

Cornstarch is best added near the end. If you add it to the slow cooker for the entire cooking time, you won’t get the same smooth, glossy sauce.

Taste the sauce before serving

This is one of my favorite little kitchen habits. Once the sauce is thickened, taste it.

Want more sweetness? Add a little honey.

Too sweet? A splash of vinegar helps.

Want more heat? Add red pepper flakes or a little hot sauce.

Let the pork rest

Give the pork a few minutes to rest before shredding or slicing. It helps keep the meat juicy.

What to Serve With Honey Garlic Pork Roast

This pork is incredibly versatile, so you can keep the sides simple.

Classic Comfort Food

Serve it with:

Creamy mashed potatoes
Roasted carrots
Steamed green beans
Corn on the cob

The mashed potatoes are especially good because they soak up that honey garlic sauce.

Rice Bowl

Spoon the pork and sauce over:

Steamed white rice
Jasmine rice
Brown rice
Coconut rice

Add steamed broccoli and sliced green onions for an easy complete meal.

Lighter Option

Try it with:

Roasted vegetables
Cabbage slaw
Simple green salad
Steamed broccoli
Cucumber salad

Sandwiches

Leftover honey garlic pork makes an excellent sandwich filling. Add some crunchy coleslaw and a spoonful of the sauce, and you’ve got an entirely different meal the next day.

How to Store Leftover Pork

Allow the pork to cool and place it in an airtight container with some of the sauce.

Refrigerate for up to 3–4 days.

You can also freeze the cooked pork and sauce for approximately 2–3 months. Thaw it overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

I actually think the leftovers taste even better the next day because the pork has more time to absorb that honey garlic sauce.

Approximate Nutrition Information

Per serving, based on 8 servings:

Calories: 480 kcal
Protein: 47 g
Carbohydrates: 27 g
Fat: 21 g
Saturated Fat: 7 g
Sugar: 22 g
Sodium: 850 mg
Fiber: 1 g

Nutrition is an estimate and will vary depending on the cut of pork, exact ingredients, portion size, and amount of sauce consumed.

Frequently Asked Questions

1. Can I use pork loin instead of pork shoulder?

Yes. Pork loin can be used, but it is much leaner than pork shoulder. Because of that, you’ll want to keep a closer eye on the cooking time to avoid drying it out.

For the most tender, pull-apart result, pork shoulder is my first choice.

2. Can I make this honey garlic pork without searing?

Absolutely. Searing adds extra browned flavor, but it’s not essential.

If you’re short on time, simply season the pork and put it directly into the slow cooker with the sauce.

3. How do I know when the pork is done?

For food safety, whole pork should reach at least 145°F (63°C) internally, followed by a short rest. However, if you’re using pork shoulder and want it tender enough to shred, you’ll generally cook it considerably longer until the connective tissue has broken down and the meat is very tender.

4. Can I make the sauce less sweet?

Definitely. Start with ⅓ cup honey instead of ½ cup if you prefer a more savory sauce.

You can also add a little extra apple cider vinegar to balance the sweetness.

5. Can I prepare this recipe ahead of time?

Yes, and it’s actually a great make-ahead meal.

Cook the pork, shred it, and refrigerate it with some of the sauce. When you’re ready to eat, gently reheat it and add more sauce as needed.

Final Thoughts

This honey garlic pork roast in the slow cooker is one of those recipes that makes dinner feel much more complicated than it really is. The prep is simple, the slow cooker does the heavy lifting, and the finished pork is tender enough to practically fall apart with a fork.

I usually serve it over mashed potatoes or rice with something green on the side, then save the leftovers for sandwiches or rice bowls. Honestly, having a container of this pork waiting in the refrigerator makes the next couple of meals so much easier.

Honey Garlic Pork Roast in Slow Cooker