Slow Cooker Hoisin Pork
Published
Published
Tons of flavor and minimal effort are the best dinners and this slow cooker hoisin pork is it. The pork turns out so tender it practically falls apart, coated in a sweet and tangy sauce that’s downright irresistible. With only a handful of ingredients and the crockpot doing the work, it’s one of those recipes that makes me look like I tried a lot harder than I did!
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I first made this when I had an almost-empty jar of orange marmalade in the fridge and didn’t want it to go to waste. Now it’s become one of my go-to slow cooker dinners because it’s just so easy and always gets rave reviews at the table. I love that I can toss everything in before running errands, and by the time dinner rolls around, the house smells amazing and dinner is ready to serve.
Helpful Tips & Variations
- Brown the pork first for deeper flavor. Browning the meat before it goes into the crock pot gives it a richer caramelized flavor. It’s a small extra step worth the payoff.
- Don’t skimp on the marmalade. The orange marmalade is the star of the show here. A good-quality jar (with some peel in it) makes the sauce tangy, sticky, and flavorful.
- Thicken the sauce if you like it sticky. Once the pork is done, I sometimes transfer the cooking liquid to a pan and simmer it for a few minutes. It reduces into a glossy glaze that clings to the shredded pork.
Slow Cooker Hoisin Pork
Equipment
- 6 quart slow cooker
Ingredients
- 2.5 pounds boneless country-style pork ribs
- olive oil
- ¼ cup chicken broth
- 9 ounces orange marmalade
- 6 ounces hoisin sauce
- 4 cloves garlic, minced
- 2 teaspoons toasted sesame oil
- 1½ teaspoons onion powder
- ¾ teaspoon paprika, (sweet or smoked)
- ¾ teaspoon dried oregano
- 1 teaspoon coarse salt
- ½ teaspoon black pepper
- ¼ teaspoon cracked red pepper flakes
- cooked white rice, for serving
- diced scallions, for serving
Instructions
- Coat a 6-quart crockpot with nonstick cooking spray.
- Trim excess fat from the boneless country-style pork ribs.
- Warm olive oil in a large nonstick skillet over medium heat. Brown ribs on all sides, then place them in the crockpot.
- In a medium bowl, combine chicken broth, orange marmalade, hoisin sauce, minced garlic, sesame oil, and all the seasonings. Whisk together until fully incorporated.
- Pour the sauce mixture over the ribs in the crockpot and toss to coat.
- Cover with the lid and cook on low for 5 to 7 hours, basting with the juices a couple of times, until the pork registers 145°F and is fall-apart tender.
- Transfer the meat to a serving platter and spoon some of the sauce over it. Pass the remaining sauce at the table and serve over hot cooked white rice and a sprinkle of diced scallions.
Video
Notes
- Use the right cut of pork. I’ve had the best results with boneless country-style ribs or pork shoulder because they get super tender without drying out.
- More flavors. Add a splash of soy sauce for a salty kick, or stir in red pepper flakes if you like a little heat.
- Add broccoli, snap peas, or zucchini, wait until the last 30–45 minutes of cook time so they don’t turn mushy.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Slow Cooker Hoisin Pork Step by Step
Gather the ingredients. Gather all the ingredients together. Coat a 6-quart crockpot with nonstick cooking spray. Trim any excess fat from 2½ to 3 lbs boneless country-style pork ribs.
Brown the ribs: Warm a drizzle of olive oil in a large nonstick skillet over medium heat. Brown the pork ribs on all sides, then transfer them to the prepared crockpot.
Make the sauce: In a medium bowl, whisk together ¼ cup chicken broth, 9 ounces orange marmalade, 6 ounces hoisin sauce, 4 minced garlic cloves, 2 tsp toasted sesame oil, 1½ tsp onion powder, ¾ tsp paprika, ¾ tsp dried oregano, 1 tsp coarse salt, ½ tsp black pepper, and ¼ tsp cracked red pepper flakes until smooth.
Add the sauce: Pour the sauce mixture over the browned pork in the crockpot and toss to coat well.
Cool low and slow: Cover and cook on low for 6 to 7 hours, basting with the cooking juices a couple of times, until the pork reaches an internal temperature of 145°F and is fall-apart tender.
Slather and serve: Transfer the pork to a serving platter and spoon some of the sauce over the top. Pass the remaining sauce at the table and serve with hot cooked white rice and a sprinkle of diced scallions. Enjoy!
Serving Suggestions
This slow cooker orange hoisin pork is so versatile. We usually pile the tender, saucy meat over fluffy white rice with a sprinkle of scallions, but it’s just as delicious tucked into soft tortillas for quick tacos or served over sesame noodles for an easy weeknight dinner. Add a simple cucumber salad to round out the meal.
How to Store Leftovers
- Fridge. Leftover orange hoisin pork keeps really well, making it perfect for meal prep. Let the pork cool, then store it in an airtight container in the refrigerator for up to 4 days.
- Reheat. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce has thickened too much.
- Freezer. For longer storage, you can freeze the pork and sauce together in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating, and it tastes just as good as the day you made it.
More Asian Inspired Pork Recipes
- Sweet and Sour Pork
- Moo Shu Pork
- Crockpot Asian Pork Meatballs
- Pork Ramen Stir Fry
- Szechuan-Style Pork Stir Fry
My Slow Cooker Orange Hoisin Pork recipe was originally published 6/01/09. It was retested, reworked, and republished to be better than ever 2/19/26.
This was so delicious and fall apart tender.
God, your description and picture have my mouth watering. I think I can actually taste it.
I don’t have a crock pot so I tried it in the oven on low heat until it was tender. Hubby loves marmalade, and he loved this.
Looks/sounds fantastic. Nice one, Mike.
I love my crock pot! I’m excited about trying this one. If it has that crispy orange chicken flavor I know it will be a hit. The picture is fabulous.
Sounds delicious, and anything that surrenders to me without me first buying it drinks is a winner in my books. ;)
I used apricot jam instead of the orange marmalade because I already has some and I did add in some red pepper flakes for added heat as suggested. Was so good!
No kidding! Sign me up.