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Slow Cooker Asian Pulled Pork
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!
dinner, Main Dishes
easy meals, low-carb, weeknight meals
Lisa from A Day in the Kitchen
pork shoulder/butt/collar roast
(tamari or liquid aminos for gluten-free)
finely minced or grated
Sauce Thickening Slurry:
Chopped green onions
Sliced chili peppers
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.
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.
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
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.