Craving something saucy, sticky, and unbelievably easy? That’s why the crock pot exists — to make dinner look like effort and taste like magic.
If your week is busy and your oven is feeling neglected, this Korean BBQ pork loin will do all the heavy lifting. But here’s the catch!
You do a tiny bit of prep and the slow cooker does the rest. Expect sweet, savory, and slightly spicy notes that make rice and lettuce beg for a ride.
You’ll have dinner ready with almost no supervision and maximum applause.
Contents
Equipment: Must-haves
- crock pot or slow cooker
- Skillet (for searing)
- Cutting board
- Sharp knife
- Mixing bowl
- Tongs
- Wooden spoon
Equipment: Nice-to-haves
- Meat thermometer
- Kitchen twine
- Pastry brush
- Citrus squeezer
- Fine-mesh strainer
Ingredients
- 1 (about 3 lb) boneless pork loin, trimmed
- 1/2 cup soy sauce (use low-sodium if you prefer)
- 1/3 cup brown sugar, packed
- 2 tbsp gochujang (Korean chili paste) or chili-garlic sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 4 clove garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp honey
- 1/4 cup water or chicken broth
- 1 tbsp cornstarch (for thickening, optional)
- 2 green onion, thinly sliced (for garnish)
- 1 tsp toasted sesame seed (for garnish)
- 1 lime, cut into wedges (for serving)
Instructions
- Pat the pork loin dry with paper towel and season lightly with salt and pepper to help the crust form.
- Tie the pork loin with kitchen twine at intervals to keep a neat shape so it cooks evenly and looks restaurant-ready.
- Heat the skillet over medium-high heat and add a splash of oil until shimmering.
- Sear the pork loin on all sides until golden brown to lock in juices and build flavor.
- Whisk together soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, garlic, ginger, honey, and water in the mixing bowl to make the sauce.
- Place the seared pork loin into the crock pot and pour the sauce over the top, making sure it pools around the meat.
- Cover and cook on low until the meat is tender and registers safe on a meat thermometer, or cook on high for a faster option.
- Carefully remove the pork loin and set it on a cutting board to rest while you finish the sauce.
- Skim fat from the surface of the sauce in the crock pot with a spoon, or pour the sauce into a saucepan and strain through a fine-mesh strainer for a clearer glaze.
- If you want a glossy, thick glaze, place the strained sauce in the skillet, bring to a simmer, and whisk in a cornstarch slurry until it thickens.
- Slice the pork loin against the grain into medallions and arrange on a serving platter for maximum visual drama.
- Brush the thickened sauce over the sliced pork with a pastry brush and let a little drip for that casual, irresistible look.
- Garnish with sliced green onion and toasted sesame seed, and serve with lime wedges for a fresh pop of brightness.
- Use a meat thermometer to make sure the pork reaches the recommended internal temperature before serving, and if desired, finish a few slices quickly in the hot skillet to re-crisp the edges.
Good to Know
Tip: Searing the pork is optional, but it adds a deep, caramelized flavor you’ll brag about. That’s why I always do it when I can.
Variation: Swap gochujang for a mix of Sriracha and a little tomato paste if you’re out of Korean paste; the profile will shift but still be delicious. Serving suggestion: Serve the sliced pork over steamed rice, tucked into a lettuce leaf for ssam-style bites, or piled into a soft bun for a street-food vibe.
Make-ahead: The pork keeps well in the fridge for a few days and gets saucier overnight as the flavors mingle. Reheat gently to avoid drying.
Allergy note: Use tamari to make the sauce gluten-free and swap honey for maple syrup for a vegan-friendly option if you try this with a plant-based roast. Final nugget: If the sauce feels too sharp, a small pat of butter whisked in at the end rounds everything out like a tiny, savory hug.
Enjoy the applause and the leftovers.
