Slow Cooker Asian Pulled Pork (Printable Version)
# What You'll Need:
→ Main
01 -
2 to 2.25 kg pork shoulder or pork butt, trimmed and cut into 4 large chunks
→ Marinade
02 -
80 ml soy sauce (use tamari for gluten-free)
03 -
60 ml rice vinegar
04 -
60 ml honey
05 -
30 ml hoisin sauce
06 -
15 ml toasted sesame oil
07 -
4 cloves garlic, finely minced
08 -
5 cm piece fresh ginger, grated
09 -
15 ml sriracha or chili garlic sauce
10 -
2.5 ml ground white pepper
→ Finishing Sauce
11 -
16 g cornstarch
12 -
60 ml cold water
# Step-by-Step Directions:
01 -
Trim any excess fat from the pork shoulder or pork butt and cut the meat into 4 large, even-sized chunks.
02 -
Place the pork pieces in a large resealable bag. Add soy sauce, rice vinegar, honey, hoisin sauce, sesame oil, minced garlic, grated ginger, sriracha or chili garlic sauce, and ground white pepper. Massage the marinade into the meat until well coated. Seal and refrigerate for at least 6 hours, preferably overnight.
03 -
Transfer the pork together with all the marinade into the slow cooker. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the pork is extremely tender and shreds easily with a fork.
04 -
Remove the cooked pork from the slow cooker and place on a cutting board. Shred the meat thoroughly with two forks and cover loosely with foil to rest.
05 -
Strain the cooking liquid into a saucepan and bring to a simmer over medium heat. Mix cornstarch and cold water in a small bowl to form a smooth slurry, then gradually whisk into the cooking liquid. Simmer, stirring, until the sauce thickens and becomes glossy.
06 -
Return the shredded pork to the slow cooker and toss with the desired amount of sauce until evenly coated. Taste and adjust seasoning with salt if needed.
07 -
Serve the pork hot over steamed rice, in lettuce wraps, or inside steamed buns. Garnish as desired with sliced green onions, sesame seeds, shredded carrots, or fresh cilantro.
# Helpful Notes:
01 -
For optimal flavor, marinate the pork overnight to allow the aromatics and sauces to fully infuse the meat.
02 -
Searing the pork before marinating can add a savory caramelized crust to the final dish.
03 -
Store leftovers in an airtight container with some of the sauce to maintain moisture, and refrigerate for up to 4 days or freeze for up to 3 months.
04 -
To reheat, gently warm portions in the microwave or on the stovetop with a splash of water to prevent drying.
05 -
Experiment with optional additions such as Chinese five-spice or a touch of fish sauce for greater depth.