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Slow Cooker Honey-Soy Pulled Pork

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Slow cooker honey-soy pulled pork that tastes like you spent all day on it. Ten minutes of prep, and dinner practically makes itself.

slow cooked pulled pork sauce

Slow Cooker Honey-Soy Pulled Pork

This slow cooker honey-soy braised pork comes together perfectly with the help of what I refer to as the dynamic quartet of ingredients – honey, soy sauce, garlic, and vinegar.

When tucked into a bun, these pulled pork sandwiches bring a tasty twist, steering clear of the usual barbecue sauce. The sweet vibes from honey and brown sugar mix perfectly with the soy sauce’s depth, all tied together by a tangy kick from vinegar. Toss in some fresh garlic for a savory touch, and voilà, an unforgettable meal.

Why I Love This Recipe

  • Effortless Prep: Takes only 10 minutes to assemble in the morning.
  • Set-and-Forget: A true slow-cooker gem—minimal attention required.
  • Has Complexity: Rich, savory flavors that defy the simple prep. You’ll be surprised!
  • Pure Comfort Food: The tastiest answer to your easy and comforting dinner cravings.

pulled pork marinade recipe

Ingredients 

  • Honey – Clover honey’s my pick, but any mild one works.
  • Soy sauce – Reduced sodium; tamari or aminos if you need gluten-free.
  • White vinegar – Sharp and clean. Apple cider vinegar works too.
  • Brown sugar – Golden brown keeps it balanced. Brown sugar sweetens and balances the soy. If you’re out, here’s how to make brown sugar in one minute
  • Dried basil – Use the leaves, not powder.
  • Cornstarch – For thickening; arrowroot works too.
  • Garlic – Fresh if you can, jarred if you can’t.
  • Pork shoulder – Boston butt, same thing, perfect cut.

I use the same honey, soy and garlic players in my baked sticky honey garlic chicken wings and my grilled spicy honey garlic chicken. You’ll even see this trio show up again in my easy recipe for Mongolian beef noodles. It’s such a good combo of flavors.

pulled pork marinade

How To Make Slow Cooker Honey-Soy Pulled Pork

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

  • Step One (prep the pork)
    Trim off any thick pieces of fat from the pork shoulder and drop it into the slow cooker. No need to be perfect here just get the big stuff.
  • Step Two (mix the sauce)
    In a bowl, whisk together the honey, soy sauce, vinegar, brown sugar, basil, and garlic. Pour it over the pork so it’s coated in that sweet-salty mix.
  • Step Three (slow cook and thicken)
    Set the slow cooker to low and let it do its thing. When it’s done, lift out the pork and pour the cooking liquid into a bowl. Let it rest a few minutes so the fat rises, then skim it off. Move the sauce to a saucepan over medium heat. Stir the cornstarch with a little water and whisk it into the sauce. Keep stirring until it thickens, don’t let it boil for more than a minute or it can thin back out.
  • Step Four (shred and finish)
    Shred the pork with two forks, pulling out any extra fat. Pour the sauce back over the meat and stir to coat. It’s perfect on its own, or piled high on a sandwich bun.

honey glazed pork shoulder

Recipe Tips

  • Let the pork sit out a bit before cooking so it’s not ice cold going in.
  • Pork pulls best around 195–205°F (90–96°C). That’s when it shreds easily and stays juicy.
  • Trim off the thick fat before slow cooking since it’ll simmer right in the sauce.
  • Pile it on buns with slaw, my homemade dill pickles, or pickled red onions for the full sandwich moment.
  • Leftovers are gold, try them on nachos, in quesadillas, or tossed into a breakfast hash.

Pulled pork with sauce.

FAQs

  • Can I make this recipe in advance?
    Yes. In fact, the flavors often intensify when made ahead, making it a great make-ahead dish.
  • Can I cook this on high heat instead of low for a shorter time?
    While low and slow is recommended for optimal tenderness, you can cook on high for a shorter duration. The pork will need to be in the 195-205°F (90-96°C) range for it to be pullable.
  • How do I prevent the sauce from becoming too thick?
    Add the cornstarch mixture gradually and stir continuously to avoid clumps. If the sauce becomes too thick, a little water can help reach the desired consistency.
  • How do I store leftovers?
    Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Can I reheat pulled pork in the microwave?
    Yes, reheating in the microwave is convenient. Add a splash of water to maintain moisture while heating it up.
  • Can I freeze this?
    Yes, pulled pork and this recipe freezes well. Let it cool completely before transferring it to an airtight container or freezer bags. Remove as much air as possible to help prevent freezer burn.

honey soy pork

More Pork Recipes in the Slow Cooker

This post may contain affiliate links. Please read my disclosure policy.

Slow cooker honey-soy pulled pork
Print Recipe
5 from 18 votes

Slow Cooker Honey-Soy Pulled Pork

Rescuing your weeknight with a hassle-free slow-cooker masterpiece—truly a "set-it-and-forget-it" meal, with flavors that seem far more labor-intensive. This savory pork only demands about 10 minutes of your morning for effortless preparation. Enjoy this pulled pork on your favorite soft or crusty bun.
Prep Time20 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Main Course
Cuisine: American
Keyword: Slow Cooker Honey-Soy Pulled Pork
Servings: 12
Calories: 453kcal
Author: Cathy Pollak

Equipment

Ingredients

Instructions

  • Trim pork shoulder of all extra fat and place meat in slow-cooker.*
    1 (6-7 lb) pork shoulder/Boston Butt
  • In a separate bowl, combine honey, soy sauce, vinegar, brown sugar, basil and garlic. Pour on top of meat.
    1-1/4 cups clover honey, 1/2 cup low sodium soy sauce, 1/4 cup distilled white vinegar , 1/4 cup light brown sugar, 1/4 cup dried basil leaves, 3 tbsps minced garlic
  • Set slow cooker on low for 8 hours. When done, remove meat and pour sauce into a large pouring vessel bowl. Let sit for about 20 minutes and skim off any visible fat from the top. Pour sauce into sauce pan over medium heat. Mix cornstarch with 1/4 cup water and add slowly to the sauce. Continue to stir, making sure there are no clumps. Sauce will thicken once mixture is hot enough, make sure not to boil over 1 minute as the cornstarch will break down.
    1/4 cup cornstarch
  • Shred meat with two forks, removing any other visible fat and pour sauce over the meat. Eat as is or make it into a sandwich.

Video

Notes

Pork Prep: *Removing the obviously visible fat on the pork is helpful for this recipe since it cooks in the sauce. The meat is as tender as if you cooked with the fat originally. 
For optimal outcomes when preparing this slow cooker honey-soy pulled pork, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts
Slow Cooker Honey-Soy Pulled Pork
Amount Per Serving (250 g)
Calories 453 Calories from Fat 110
% Daily Value*
Fat 12.2g19%
Saturated Fat 4.1g26%
Sodium 599mg26%
Potassium 51mg1%
Carbohydrates 38.1g13%
Fiber 0.5g2%
Sugar 34g38%
Protein 43.9g88%
Vitamin A 1.3IU0%
Vitamin C 1.1mg1%
Calcium 11.4mg1%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

    5 from 18 votes

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  7. Laura Lee says

    This looks great and would love to try it…just wondering about the ingredients. The pix looks like a ketchup/tomato base but isn’t called for in the recipe. Does it get that color from the brown sugar?

    Reply

  8. Tess says

    5 stars
    I L O V E your recipes – I have followed you forever (okay, maybe not forever) and look to you for marvelous ideas and recipes. You have never failed me. This pulled pork was amazing! We love pork !!

    Reply

  10. Pamela says

    5 stars
    Thanks for this recipe. We are planning a “cul-de-sac” graduation party for five high school seniors on our street, in two weeks. The parents of the graduates are preparing pulled-pork, among other things, to serve the (so far) 150+ invited party guests (that’s the kids’ friends!). Your recipes always work so well for me, I bet this will be a hit also. I already have two “butts” in the freezer just waiting to be cooked. Update: it turned out absolutely amazing, the flavor was spot on.

    Reply

  13. Jean Denham says

    5 stars
    We’re on the road, so always looking for easy cooking ideas. Made this recipe earlier this week and it is certainly a winner. I did add a little red pepper flakes to the mix, left it in a 2 lb. chunk so it could be sliced later. Had sandwiches one night and leftovers went so well with a couscous, feta & chickpea salad. Thanks for a delicious recipe!!

    Reply

  15. Josh says

    Hey i was wondering if that was really a half cup of cornstarch. I haven’t cooked a whole lot witg it but seems like compared to other recipes, that’s a lot of cornstarch.

    Reply

  18. Christine says

    5 stars
    I made this for work with rave reviews. It immediately replaced my old go-to recipe for pulled pork. As bonus it’s tomato free so a friend with a tomato allergy will be able to enjoy it as well.

    Thank you so much for this super easy, and yummy recipe. 🙂

    Reply

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