Slow Cooker Asian Pulled Pork

Slow cooker Asian pulled pork is my weeknight dinner hero when I want something both cozy and a bit bold. The magic is all in the marinade—a blend of soy sauce, hoisin, garlic, ginger, and a hint of heat—transforming everyday pork into deeply flavorful, melt-in-your-mouth shreds. Set it and forget it and you will have an irresistibly saucy meal by dinner time with leftovers to look forward to.

The first time I made this pulled pork was for a potluck and people were still talking about it the next week. Now it is my go-to anytime I do not want to fuss but still want to impress.

Ingredients

• Pork shoulder or butt roast: is best for super tender meat that shreds easily
• Soy sauce: delivers deep savory flavor and choosing a low sodium version is helpful for balance
• Rice vinegar: brings a gentle acidity which keeps the dish from feeling too heavy
• Honey: adds a natural touch of sweetness and a nice sticky finish
• Hoisin sauce: brings unique sweet and savory notes perfect for Asian-inspired dishes
• Sesame oil: gives richness and that toasty aroma
• Fresh garlic and ginger: provide a backbone of spicy warmth try to use fresh for best taste
• Sriracha or chili garlic sauce: builds heat and you can easily add more for extra spice
• White pepper: offers a gentle earthy heat that is more delicate than black
• Cornstarch with water: creates a thick glossy sauce at the end

Step-by-Step Instructions

Prep the Pork:

Cut the pork shoulder into four large pieces for even cooking and marinating Place them in a large resealable bag so every inch can soak up flavor

Make the Marinade:

Add soy sauce rice vinegar honey hoisin sesame oil garlic ginger sriracha and white pepper directly to the bag Massage the bag to ensure the pork is well coated Every bit of meat needs to be in contact with the marinade to maximize taste Refrigerate for at least six hours or up to overnight

Slow Cook:

Transfer the pork and all its marinade into the slow cooker Set your cooker on LOW for eight to ten hours or HIGH for five to six hours Check that the pork is fork tender and shreds with no resistance

Shred and Rest:

Remove the pork pieces to a board Shred with two forks until you have juicy strands Cover loosely with foil to keep warm and let the juices redistribute

Make the Sauce:

Strain the slow cooker liquid into a saucepan Let it come to a simmer over medium heat Then whisk in your cornstarch slurry and cook until the sauce thickens and grows glossy This will coat the pork and give everything that takeout-style finish

Finish and Serve:

Return the shredded pork to the slow cooker Pour over the thickened sauce and gently toss until evenly coated Taste and add salt as needed Pile the pork high onto rice bowls tuck it into lettuce leaves or nestle in steamed buns Garnish with fresh toppings like scallions sesame seeds or shredded carrots

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I always get excited about the fresh ginger and garlic in this recipe Nothing beats the fragrance in the kitchen when you mix them with soy and sesame. The first time my kids tried it they were convinced it came from a restaurant and asked for seconds right away.

Storage Tips

Let your pulled pork cool completely before transferring to airtight containers For best results spoon a bit of extra sauce over the top before sealing This keeps the meat moist and flavorful Store in the fridge for up to four days or freeze for up to three months

Ingredient Substitutions

If you need to make this gluten free use tamari instead of soy sauce and check that your hoisin sauce is gluten free For extra sweetness maple syrup can stand in for honey If you love more punch swap in gochujang or sambal for the sriracha

Serving Suggestions

Serve the pork over hot jasmine rice as a simple bowl Try rolling it up in big crisp lettuce leaves for a lighter touch or use fluffy steamed buns for a snackable party option Top with cucumbers radish or pickled veggies for crunch

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Cultural Context

Pulled pork is classic comfort food but this recipe pays homage to East Asian flavor profiles Blending hoisin and soy with Western-style shredding makes this a mashup that feels familiar yet exciting My family loves discovering new traditions at the table like dressing up classic pulled pork with sesame seeds and fresh greens

Commonly Asked Questions

→ What cut of pork works best?

Pork shoulder or pork butt are the most suitable cuts, as they become exceptionally tender and flavorful after slow cooking.

→ How long should the pork marinate?

Marinate the pork for at least 6 hours, but overnight is ideal for maximum flavor infusion.

→ Can you make it ahead for meal prep?

Yes, the pork keeps well in the fridge for up to 4 days or frozen for up to 3 months. Reheat gently before serving.

→ What are some serving suggestions?

Serve the pork over steamed rice, in lettuce wraps, or inside fluffy steamed buns. Top with green onions or sesame seeds.

→ How spicy is the dish?

The spiciness can be adjusted by varying the amount of sriracha or chili garlic sauce in the marinade.

→ Should the meat be seared before slow cooking?

Searing is optional but recommended for extra flavor and crispy edges before marinating.