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Place the pork tenderloin in the slow cooker.
In a medium bowl, whisk together soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, honey, and water until well combined.
Pour the sauce over the pork tenderloin.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the pork is tender and easily shreds with a fork.
Remove the pork from the slow cooker and shred it using two forks.
Transfer the sauce to a saucepan and bring it to a simmer over medium heat. Stir in the cornstarch slurry and cook until the sauce has thickened, about 5 minutes.
Return the shredded pork to the slow cooker, pour the thickened sauce over it, and stir to combine.
Serve hot, garnished with green onions and sesame seeds.
Variations & Tips
For a bit of spice, add a teaspoon of red pepper flakes to the sauce before cooking. If you’re looking to cut down on sodium, opt for a low-sodium soy sauce. For a more tropical twist, you can add a cup of pineapple chunks during the last hour of cooking. If you’re short on time in the mornings, prepare the sauce the night before and store it in the refrigerator; just pour it over the pork tenderloin in the morning before you head out.
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