Slow Cooker Shoyu Pork

Slow Cooker Shoyu Pork

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"Use your slow cooker to infuse the delicate taste of sweetened soy sauce to pork, making for a easy-to-prepare, delicious and economical dish."
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8 h 10 m servings 427 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 2008 mg
  • 80%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place the pork roast into the bottom of a slow cooker. Pour the tomato sauce, sugar, soy sauce, sake, and garlic into a bowl, and stir until the sugar has dissolved. Pour the mixture over the pork roast. Cover the slow cooker, and cook on Low for 8 to 10 hours.


  • Editor's Note
  • To make this even easier, place the garlic into a bowl, and pour the tomato sauce into the bowl. Fill the tomato sauce can with soy sauce and pour it in the bowl, and use the can to measure out the sugar. Rinse out the can with sake and pour it in. Then proceed as stated in the directions.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.



I didn't like the flavor of this by itself but once I added bbq sauce it was very good. The pork comes out nice and juicy.

Just made this as part of our Christmas dinner. This was not the first time that I've mad an Okinawan pork dish. This time, I omitted the tomato sauce and used mirin instead. It was a hit.

We were not impressed with this. The meat didn't take on the flavor of the sauce, more like all the flavor of the meat cooked out into the sauce. There was way too much cooking liquid and it w...