Place the 4 lb pork loin in the crock pot with the fat side facing up.

Scatter ½ thinly sliced white onion and 1 Tbsp minced garlic over and around the pork.

In a small bowl, whisk together ½ tsp ground ginger, ½ tsp dried thyme leaves, 1 tsp salt, 1 tsp pepper, ¼ cup soy sauce, ¼ cup brown sugar and 1 cup chicken broth.

Juice from 2 fresh limes

Pour the sauce mixture over the pork loin.

Cover and cook on low for 4–6 hours or high for 2–3 hours.

Cook until the pork reaches an internal temperature of 165°F.

Remove the pork from the crock pot and transfer it to a cutting board. Let it rest for 5–10 minutes before slicing.

Make the Gravy

In a small bowl, whisk together 3 Tbsp cornstarch and 3 Tbsp cold water.

Stir until smooth.

Pour the cooking liquid from the crock pot into a small saucepan.

Heat the liquid over medium-high heat until it begins to simmer.

Slowly whisk in the cornstarch slurry.

Continue cooking and whisking for 1–2 minutes until the gravy thickens.

Slice the pork loin and arrange on a serving platter.

Spoon the gravy over the pork or serve it on the side.