Drizzle this 1 mixture over raw pork loin into a slow cooker for a weeknight dinner that hits different every single time

Teriyaki, in its traditional Japanese form, is less of a bottled sauce and more of a technique—"teri" refers to the glossy sheen from sugar, and "yaki" to grilling or broiling. Over time, home cooks (especially in the U.S.) have adapted those classic flavors—soy, sugar, ginger—into easy, pour-and-go sauces that work beautifully in a slow cooker. This pork teriyaki leans into that modern, weeknight-friendly style: you whisk together a single mixture of pantry staples, pour it over sliced pork loin in your slow cooker, and let gentle heat do all the work. The result is tender, savory-sweet pork with just enough acidity and aromatics to keep it interesting, ideal for busy days when you still want something that tastes like you put in more effort than you actually did.

This slow cooker pork teriyaki is wonderfully versatile. Serve it over steamed jasmine or short-grain rice to soak up the sauce, or spoon it into a bowl with rice and quick sautéed vegetables like snap peas, bell peppers, or shredded cabbage for a simple rice bowl. It’s also great over chewy noodles—udon or even plain spaghetti in a pinch. Add a side of lightly dressed cucumber salad or a simple green salad with a sesame-ginger vinaigrette to balance the richness. If you have leftovers, tuck the pork into lettuce wraps with sliced scallions and a sprinkle of sesame seeds for an easy next-day lunch.

Servings: 4

1 1/2 to 2 pounds pork loin, sliced into 1/2-inch thick pieces
1/2 cup low-sodium soy sauce
1/3 cup packed brown sugar (light or dark)
3 cloves garlic, minced
1 tablespoon fresh ginger, finely grated or minced
1 tablespoon toasted sesame oil
2 tablespoons rice vinegar (unseasoned, if possible)
1/4 cup water
1 tablespoon cornstarch (optional, for thickening at the end)
2 tablespoons water (optional, to mix with cornstarch)
2 green onions, thinly sliced (for garnish, optional)
1 teaspoon toasted sesame seeds (for garnish, optional)

Prepare the pork: Trim any excess fat from the pork loin and slice it into 1/2-inch thick pieces. Lay the slices in an even layer (they can overlap slightly) in the bottom of your slow cooker.

Make the teriyaki mixture: In a medium bowl or large measuring cup, whisk together the soy sauce, brown sugar, minced garlic, grated ginger, toasted sesame oil, rice vinegar, and 1/4 cup water until the sugar is mostly dissolved and everything is well combined.

Pour over the pork: Position your slow cooker on a stable surface. Pour the teriyaki mixture evenly over the raw pork loin slices in the slow cooker, making sure all the pieces are coated. The pork doesn’t need to be fully submerged; it will release some juices as it cooks.

Slow cook: Cover the slow cooker with the lid. Cook on LOW for 4–5 hours, or on HIGH for 2–3 hours, until the pork is tender and cooked through but still sliceable. Avoid lifting the lid frequently so the heat stays consistent.

Optional—thicken the sauce: If you prefer a thicker, more glaze-like sauce, transfer the cooked pork slices to a plate and cover to keep warm. In a small bowl, stir together the cornstarch and 2 tablespoons water to make a slurry. Turn the slow cooker to HIGH, whisk the slurry into the cooking liquid, and cook for 5–10 minutes, or until the sauce has thickened to your liking.

Finish and serve: Return the pork to the thickened sauce (if you removed it), turning the slices gently to coat. Taste the sauce and adjust with a splash more rice vinegar for brightness or a pinch of brown sugar if you like it sweeter. Serve the pork and sauce over rice or noodles, and garnish with sliced green onions and toasted sesame seeds, if using.

For a slightly lighter version, you can use pork tenderloin instead of pork loin; just keep an eye on the timing, as tenderloin can cook a bit faster and you don’t want it to dry out. If you’d like more vegetables built in, layer sliced onions, carrots, or bell peppers under the pork before pouring the sauce over—just keep the pieces fairly uniform so they cook evenly. For extra depth of flavor, add 1–2 tablespoons of mirin or dry sherry to the sauce mixture. If you’re watching sodium, choose low-sodium soy sauce and taste before adding extra salt; the slow cooker concentrates flavors over time. You can also swap the brown sugar for honey or maple syrup for a different sweetness profile. To make this dish more weeknight-flexible, slice the pork and whisk the sauce the night before, then store them separately in the fridge; in the morning, add the pork to the slow cooker, pour the pre-mixed sauce over, and you’re ready to start cooking. Finally, if you enjoy some heat, stir in a pinch of red pepper flakes or a drizzle of chili-garlic sauce with the other sauce ingredients.