Delicious, savory Asian pulled pork...all cooked up in your slow cooker! Piled up on fresh cooked rice or stuffed into a crisp lettuce leaf, it's loaded with familiar delicious Asian flavors and will become one of your favorite meals!
Pulled pork is already a favorite...
...but pulled pork with an Asian flavor twist is going to easily become another!
It's familiar, but different, all at the same time, but delicious nonetheless!
And just liked regular pulled pork, this Asian pulled pork can be cooked in a slow cooker. No-fuss cooking that results in a totally tasty meal!
How to Prepare the Pork
Just like regular pulled pork, you want to start with pork butt/shoulder roast. You can cut the roast into smaller chunks for easier handling and pulling later on.
To get that great flavor in the meat, the pork is going to need some marinating, and the marinade is made of a delicious combination of soy sauce (tamari for gluten-free), rice vinegar, honey, grated ginger, garlic, sesame oil, and white pepper.
Combine the pork and the marinade in a resealable bag, making sure to squeeze out as much air as possible before sealing the bag, or you can also simply marinate the pork in a dish, making sure the meat is well submerged as much as possible. Marinate the pork in the fridge for at least 6 hours, but overnight is best to really let the pork absorb the flavors.
Slow Cooking the Pork
Place the pork and the marinade in your slow cooker and cook it for approximately 6 hours on High, or 10-12 hours on Low. Slow cookers can vary, but you know the pork is done when it pulls apart using two forks with little effort.
I have also cooked this on Low overnight, so it has had maybe 18-20 hours of slow cooking and it is divine! So don't worry about letting it go longer or starting it before you go to bed to have for a meal the next day!
Once the pork is done, remove it from the slow cooker and pull/shred it using two forks....but don't toss any of that flavorful liquid! Transfer the liquid from the slow cooker to a pot on the stove and heat it over medium heat until it starts to bubble. Add a tapioca starch (or cornstarch) slurry and you have got a fabulous gravy!
This gravy can be mixed into the pulled pork to make it nice and saucy, or you can serve it on the side to be added at the table. You don't need to add all the gravy to the pulled pork, but even adding some is a delicious idea.
How To Serve Asian Pulled Pork
Nothing says that just because this is an Asian flavored pulled pork that you can't go ahead and stuff this into a bun and devour it with some crunchy slaw.
But there are other ways to enjoy it! Enjoy it on a bed of rice with some leafy Asian greens. It's a simple yet comforting meal that will hit the spot!
Or stuff the pulled pork into some cool crisp Romaine lettuce leaves, top it with some chopped green onions and sesame seeds, drizzle on some more sauce and wow...just WOW!
A sprinkling of some chili flakes or a drizzle of chili or hot sauce would also add a layer of deliciousness.
I love eating it with a side of Cold Spicy Cucumber Bites or Pickled Daikon and Carrots. The freshness and crispness of these cold and slightly sour vegetables are a perfect combination with the heavier, meaty pulled pork.
Frequently Asked Questions
Pork butt/shoulder is the most common cut of pork to use for pulled pork because of the nice balance of meat and fat. Pork collar is also a good choice. Pork loin is another option, but it is quite lean, so the meat may end up being more dry. I have also made this with a combination of pork butt or collar with pork loin.
Yes! I would slow roast the pork in a pan, covered with foil, in a 250-300F/125-150C oven for about 6 hours.
Aim to marinate the pork for at least 6 hours, but overnight will be best.
Yes.
Yes! The pulled pork freezes very well. Simply store it in a freezer zippered bag with most of the air squeezed out. It will be good for a few months. To reheat, you can defrost the bag of pulled pork in the refrigerator, or simply place the frozen pork directly in a skillet or pot and heat over low heat with the lid on, stirring occasionally to loosen the meat.
For another pulled pork recipe, check out my Pulled Pork Two Ways which is more a "traditional" pulled pork recipe, perfect for barbecues and for piling on tortilla chips for nachos. I also have my Smoky Chipotle Beef Barbacoa which is also cooked in the slow cooker, making for another delicious no-fuss meal!
And we can't leave out chicken! My Slow Cooker Teriyaki Pulled Chicken is also a winner of a dish!
If you love pulled pork, you definitely have to give this Asian version a try. It's familiar and different at the same time, but in a totally good and delicious way, and I think you're going to love it!
~ Lisa.
Slow Cooker Asian Pulled Pork
Ingredients
- 5 lbs. pork shoulder/butt/collar roast
Marinade:
- ⅓ cup soy sauce (tamari or liquid aminos for gluten-free)
- 3 tablespoons rice vinegar
- 2 tablespoons honey
- 3 cloves garlic, finely minced or grated
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- ½ teaspoon white pepper
Sauce Thickening Slurry:
- 1 ½ tablespoons tapioca starch (cornstarch okay)
- 2 tablespoon cold water
Optional Garnishes:
- Sesame seeds
- Chopped green onions
- Sliced chili peppers
- Chili sauce
Equipment
Instructions
- Cut pork roast into 4 large chunks and place into a large ziploc bag.
- In a bowl or measuring cup, combine all the marinade ingredients. Add to the pork in the bag.
- Seal the ziploc bag, squeezing out as much air as possible. Marinate in the fridge overnight.
Cooking Day:
- Place pork and marinade in your slow cooker pot and cook on High for 4-6 hours or Low for 10-12 hours.
- Remove pork chunks to a bowl and use two forks to shred/pull the meat apart.
- Transfer all the liquid from the slow cooker to a stove pot and heat over medium heat until just beginning to bubble.
- Combine tapioca starch (or cornstarch) and water and stir well to create a slurry.
- Stir the starch slurry into the sauce in the pot to thicken. Remove from heat.
- Add 1 cup of the sauce to the pulled pork and mix well. Reserve the rest of the sauce in a dish to be served on the side.
- Serve with rice or in lettuce wraps. Top with sesame seeds, chopped green onions, chili peppers, chili sauce, if desired.
Notes
- Pork is cooked when the meat pulls apart very easily using two forks.
- I cook the pork in the slow cooker on Low overnight.
- Add chili powder or chili sauce to your marinade if you want to add some spice to the pulled pork.
- It's also great stuffed into a bun for a pulled pork sandwich.
- Serve it with something fresh and tangy like Apple Coleslaw or Pickled Daikon and Carrots.
- Pulled pork can be frozen for future meals. To reheat, place in a skillet over medium-low heat and stir until heated through.
Crystal
Just put my pork and marinade in fridge for overnight! Cannot wait to put in slow cooker in tha am! 😊
Hi Crystal! Thanks for trying my recipe...I hope you like it!
JOHNANN
I’ve used this recipe to serve 10 and then up scaled to cook for 50. It work fantastic either way. When cooking for the larger group I cooked it in the oven at 300°F for 3 1/2 hours. Just as wonderful or maybe a tad better because of crispy bits.
Hi Johnann! Wow...thank you so much for making this recipe to feed such a big crowd! I'm so glad you liked it and happy it worked out in the oven, too!
Andy
There's not enough liquid in the recipe for the amount of pork.
Hi Andy! The pork meat releases a lot of juices during cooking, but if there still isn't enough liquid or sauce to your liking, feel free to double the amount of marinade. Thanks for the comment!