Slow cooker Asian pulled pork is my new favorite weeknight meal.
Rather than barbecue sauce, this pork is infused with Asian flavors, including soy sauce, hoisin, and chili garlic.
It’s the perfect combination of traditional pulled pork and Asian flair!
Every bite is incredibly flavorful. But it’s also a breeze to prepare – just marinate it, set it in your slow cooker, and let the cooker do the work.
Trust me, you’re gonna love slow cooker Asian pulled pork!
Why You’ll Love This Slow Cooker Asian Pulled Pork
Crowd-Pleaser: This dish can be made in large quantities and reheats well. So, it’s perfect for entertaining or meal prep.
Versatile Serving: Enjoy the pulled pork over rice, lettuce wraps, or steamed buns. Ideal for various occasions, from family dinners to gatherings.
Rich Taste: A delightful balance of savory, sweet, and umami flavors from soy sauce, hoisin, and ginger makes this dish a standout.
Leftover Magic: Refrigerate or freeze portions for quick and delicious meals throughout the week, saving time on busy days.
Ingredients
- Pork Shoulder/Butt Roast: The star of the dish, slow-cooked to tender perfection.
- Soy Sauce: Adds a rich, salty umami flavor.
- Rice Vinegar: Gives a mild tang to balance the richness.
- Honey: Sweetens the sauce with natural, sticky goodness.
- Hoisin Sauce: Adds a deep, savory-sweet flavor.
- Sesame Oil: Adds a nutty aroma and richness.
- Garlic and Ginger: Infuses the pork with warm, aromatic flavors.
- Sriracha or Chili Garlic Sauce: Adds a spicy kick to the sauce.
- White Pepper: Provides a gentle heat and earthiness.
- Cornstarch and Water: Thickens the sauce for a perfect, glossy finish.
How to Make Slow Cooker Asian Pulled Pork
The key to this slow cooker Asian pulled pork is the marinade.
For the best taste and texture, it needs a good few hours in the sauce to really infuse the meat with all that flavor.
Luckily, though, most of the time needed for the recipe is hands-off!
1. PREP: Cut the pork into 4 chunks and place in a resealable bag.
2. MARINATE: Add the marinade ingredients, rub to coat the meat, and refrigerate for at least 6 hours.
3. COOK: Transfer the pork and marinade to the slow cooker. Cook on LOW for 8-10 hours or HIGH for 5-6 hours.
4. SHRED: Remove the pork, shred with forks, and cover with foil to rest.
5. SIMMER: Strain the cooking liquid into a saucepan. Simmer and thicken with cornstarch slurry.
6. TOSS: Return the pork to the slow cooker and toss with the sauce. Season with salt to taste.
7. SERVE: Serve over rice, in lettuce wraps, or steamed buns. Garnish and enjoy!
Tips For the Best Slow Cooker Asian Pulled Pork
This Asian pulled pork is perfect for busy weeknights or lazy weekends when you want a delicious meal without all the fuss.
I like to serve it over steamed rice with plenty of fresh garnishes like cilantro, shredded carrots, and green onions.
But it’s also amazing in lettuce wraps or steamed buns for a fun and interactive meal.
And don’t even get me started on the leftovers – they reheat beautifully and make the best lunches all week long!
Need some tips before you start? Here’s a few:
- What cut of pork should you use? Use pork shoulder or butt. These cuts are ideal for slow cooking as they break down well and become tender and flavorful.
- Give it some texture. Sear the meat in a hot skillet before marinating. It’ll give it some nice crispy edges.
- Marinate overnight. This allows the flavors to deeply penetrate the meat, enhancing the overall taste.
- Cook low and slow. If you go with high heat, the meat can actually toughen. Instead, stick with LOW and let it cook until fall-apart tender.
- Make it sticky. Simmer 1/4 cup water and 1 cup brown sugar in skillet until golden, then stir in the sauce from the pot.
- Serving suggestions. Serve with rice or wraps. Enjoy the pulled pork over steamed rice, lettuce wraps, or steamed buns.
- Garnish options. Enhance the dish with green onions, sesame seeds, or shredded carrots for added texture and flavor.
- Variations. Experiment with spices, such as Chinese 5-spice. Try adding fish sauce or adjust the spice level with more sriracha or chili garlic sauce.
How to Store
Pulled pork is always a great choice for meal prep. Not only does it store well in the fridge, it also freezes!
Here’s how:
To Store: Place cooled leftovers in an airtight container and refrigerate for up to 4 days. Ensure the pork is covered with some of its cooking liquid to prevent drying out.
To Freeze: Transfer cooled pulled pork to a freezer-safe bag, removing as much air as possible. Freeze for 3 months, thawing overnight in the refrigerator before reheating.
To Reheat: Microwave individual portions for 1-2 minutes, stirring halfway through. Alternatively, reheat large amounts in a covered skillet over medium-low heat, adding a splash of water if needed.
More Tender Pulled Pork Recipes to Try
Slow Cooker Apple Cider Pulled Pork
Hawaiian Pulled Pork Sandwich
Pulled Pork Enchiladas
Coca-Cola Pulled Pork
Slow Cooker Asian Pulled Pork
8
servings10
minutes10
hours188
kcalThe key to this slow cooker Asian pulled pork is the marinade. For the best taste and texture, it needs a few hours in the sauce before cooking low and slow.
Ingredients
4-5 pounds pork shoulder/butt roast
1/3 cup soy sauce (use tamari for gluten-free)
1/4 cup rice vinegar
1/4 cup honey
2 tablespoons hoisin sauce
1 tablespoon sesame oil
4 cloves garlic, minced
2 inch piece fresh ginger, grated
1 tablespoon sriracha or chili garlic sauce
1/2 teaspoon white pepper
2 tablespoons cornstarch + 1/4 cup water (slurry)
Instructions
- Cut the pork roast into 4 large chunks and place in a large resealable bag.
- Add the soy sauce, rice vinegar, honey, hoisin sauce, sesame oil, garlic, ginger, sriracha, and white pepper. Squeeze and rub the marinade into the meat until everything is well blended and the meat is fully coated. Refrigerate for at least 6 hours, preferably overnight.
- Transfer the pork and all of the marinade to the slow cooker. Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours. It’s ready when the pork is tender and shreds easily with a fork.
- Remove the pork to a cutting board and shred the meat using two forks. Cover loosely with foil and leave to rest.
- Strain the cooking liquid into a saucepan. Bring to a simmer over medium heat and add the cornstarch slurry. Stir and simmer until thick.
- Return the shredded pork to the slow cooker and pour over your desired amount of the sauce. Toss until well coated and season with salt to taste.
- Serve the pulled pork over steamed rice, lettuce wraps, or steamed buns with the rest of the sauce. Garnish with sesame seeds, green onions, shredded carrots, or cilantro. Enjoy!
Notes
- Use pork shoulder or butt. These cuts are ideal for slow cooking as they break down well and become tender and flavorful.
- Sear the meat in a hot skillet before marinating. It’ll give it some nice crispy edges. Or broil some of the meat after shredding.
