Easy Crockpot Honey Garlic Pork
This tender, fall-apart honey garlic pork is a weeknight dinner dream that practically cooks itself. With just a few simple ingredients and minimal prep work, you’ll have a restaurant-quality dish ready when you walk through the door. The sweet and savory sauce coats every bite of succulent pork, making it perfect for serving over rice or with your favorite sides.
Ingredients
- 3 to 4 pound pork shoulder or butt, cut into chunks
- 1 cup honey
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 8 cloves garlic, minced
- 2 tablespoons ginger, minced
- 1 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch
- 3 tablespoons water
- 2 green onions, sliced
- Sesame seeds for garnish
Instructions
- Place pork chunks in your crockpot.
- In a bowl, whisk together honey, soy sauce, rice vinegar, minced garlic, ginger, red pepper flakes, and black pepper.
- Pour the sauce over the pork and stir to coat evenly.
- Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until pork is very tender and shreds easily.
- In a small bowl, mix cornstarch with water to make a slurry.
- Stir the cornstarch mixture into the pork and sauce, then cook uncovered on high for 15 to 20 minutes until the sauce thickens.
- Shred the pork with two forks and stir well to combine with the sauce.
- Garnish with green onions and sesame seeds before serving.
Practical Tips
Tip 1: For the best results, trim excess fat from the pork before cooking, but leave some marbling for tenderness and flavor. This helps prevent the finished dish from being too greasy.
Tip 2: If you prefer a spicier dish, increase the red pepper flakes to 1.5 or 2 teaspoons. For a milder version, reduce them to half a teaspoon or omit entirely.
Tip 3: Serve this over steamed rice or with dinner rolls to soak up all that delicious sauce. It also works wonderfully in sandwiches or tacos for a fun twist.
How to Store
Store leftover honey garlic pork in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Simply reheat gently on the stovetop over medium-low heat, adding a splash of water if needed to restore the sauce consistency.
Common Questions
Can I use a different cut of pork? Yes, pork butt and pork shoulder work best because they become tender during long, slow cooking. Avoid leaner cuts like pork loin, which can dry out.
What if I don’t have rice vinegar? Apple cider vinegar or white vinegar are good substitutes, though they may slightly alter the flavor profile. Use the same amount as called for in the recipe.
How do I know when the pork is done? The pork should be so tender that it shreds easily with a fork. If it still feels firm after the recommended cooking time, continue cooking in 30-minute increments until it reaches the desired tenderness.