Slow Cooker Oriental Pork Roast



  • 6 cloves garlic pushed through a garlic press or rubbed on a microphone grater
  • 1 tablespoon minced ginger root
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 3 lb pork loin or butt roast
  • 1 tablespoon olive oil
  • 1/2 cup low sodium soy sauce
  • 1/4 cup dry sherry
  • 2 tablespoons packed brown sugar
  • 3 star anise
  • 1/4 cup chicken broth


  1. In a bowl, combine garlic, ginger, pepper, mustard and salt. Rub all over the surface of the pork roast. Refrigerate overnight, up to 24 hours.
  2. Heat a tablespoon of olive oil in a skillet. Brown all sides of the roast well. Place meat in crock.
  3. Mix together the soy sauce, sherry, brown sugar, chicken broth and anise. Pour into skillet and deglaze the pan. Empty contents of skillet into the crock over the meat.
  4. Cover and cook on low for 8 hours.

Recipe Notes

Slow cookers, like ovens, vary in how hot they cook. Because pork can easily dry out you may want to check your dish after about 5 hours and see how it tastes then gauge from there.