Spicy Honey Lime Pork Roast is a little bit spicy and a little bit sweet, with just a hint of citrus. This pulled pork is a fun change from our usual herb rubbed pork roast, the meal that has been my go-to pork main dish for several years.
An oven pork roast is always delicious, but there are times when I simply prefer the ease of a crock-pot roast for busy nights.
I’ve made this Spicy Honey Lime Pork Roast a couple times now and I absolutely love it. The flavors are subtle and that makes this a really versatile main dish. I’ve served this pork straight out of the crock-pot with mashed potatoes and vegetables.
I’ve melted it into some of the best grilled cheese sandwiches I’ve ever tasted, wrapped it in a tortilla, and then stashed the very last serving away to make a quick breakfast hash.
Choosing a Slow Cooker
Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:
First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.
My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?
For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.
Thanksgiving has become a breeze since I have mastered how to hold all of the side dishes using these medium-sized round slow cookers.
If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.
Spicy Honey Lime Pork Roast
Ingredients
- 1 1/2 pound sirloin pork roast
- 3-4 minced chipotle peppers about 1-2 tablespoons worth
- 1 tablespoon adobo sauce from the can of chipotle peppers
- 1/4 cup fresh lime juice about 2 medium limes worth
- 1/3 cup honey
- 2 large garlic cloves minced
Instructions
- Rinse and pat dry the pork roast. Place in the slow cooker. Stir together the remaining ingredients and pour over the roast. Cover and cook on LOW heat for 6-7 hours, until the meat can be pulled apart with tongs. Toss the pieces of meat in the juices in the crock-pot. Enjoy!
Tricia @ Saving room for dessert says
I bet this made for a happy family! The flavors sound wonderful and it looks so moist. Another great crock-pot recipe 🙂
Big Dude says
Looks really good Mary
Joanne V says
I love these flavor combinations!
Anonymous says
This is going into my slow cooker tomorrow morning. Don't have fresh limes so will use Nellie and Joe's Key West lime juice. It makes everything better. Thanks, Maralyn Woods
Carla from The River says
Yummy ~ I know my boys will love this. Thank you for sharing.
Carla
Anonymous says
Thank you very much Mary Youkin. I love this recipe. I am sure my family would love it as well. God Bless you for always being my kitchen hero.
The Sweet Stop says
Made this a bunch of times – DELISH!!!!!!
Lynne says
How large of a can of the chipotle peppers? And I thought Adobo was powdered spices? And do you add the whole can of peppers or just use the freshly chopped ones along with a tablespoon of the juices from the canned peppers?
Mary says
I buy a 12-ounce can of chipotle peppers in adobo sauce. Chipotle chiles are dried, smoked jalapeños. Adobo is a tangy, slightly sweet red sauce. Those two things are canned together and referred to as “chipotle peppers in adobo sauce.” Simply chop up the specified number of peppers (not the whole can) and then using the liquid from that same can. I hope that helps!
Lynne says
Thank you!
Joleen Jorge says
Cant wait to make thus pork roast. Sounds like it has a “Cuban” flair with the chilis and lime! will post my review when i’ve made it!
Sara Perkins says
This was great as filling for soft tacos with a nice slaw as a topper! Life saver recipe for busy days!!!!
Julie says
I’d like to make this Tuesday. My markets sell “pork loin roast” (averaging 3 lbs) and pork tenderloin which are about 1.5 lbs. Thinking the tenderloin is too lean. Would the pork loin work and, if so, should I double the other ingredients for the 3lb?
Mary Younkin says
I’d use the one sold as a roast, however, my first choice these days would be a shoulder or butt roast. I often cut those down to a smaller size. I hope that helps!
julie says
Thanks – yes!
Lydia says
What do you recommend to have as a accompaniment with this roast? Also, what recipes do you recommend doing with the leftovers?
Mary Younkin says
This pork is great on sandwiches, with potatoes, with rice, tacos, or burritos. The leftovers are terrific with all of those things too.