This delicious Slow Cooker Asian Pulled Pork is as easy as loading everything in the slow cooker, walking away, then shredding the meat just before serving. The result is tender shredded pork that is sweet and savory with a touch of spice.
This Slow Cooker Asian Pulled Pork recipe has a flavor that's reminiscent of Chinese Char Siu, but in an effortless and crowd-pleasing meal for even the busiest of days. I've used a pork loin in this recipe to keep the shredded meat fairly lean without sacrificing flavor or texture.
Serve this Asian Pulled Pork over rice or cauliflower rice with Pickled Cucumbers or Roasted Sheet Pan Broccoli, as well as chopped green onions and extra sriracha sauce for squirting over the top of the bowls. Or go fusion with it serving it as tacos topped with shredded red cabbage and grated carrots. However you serve it, you're sure to love this flavorful dish!
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Ingredients
Here's what you need to make Slow Cooker Asian Pulled Pork:
- pork loin
- minced fresh ginger
- minced fresh garlic
- soy sauce
- sriracha sauce
- sesame oil
- brown sugar
- hoisin sauce
See recipe card for quantities.
Instructions
Here's how to make Slow Cooker Asian Pulled Pork:
Add the soy sauce, hoisin sauce, brown sugar, sesame oil, sriracha sauce, ginger and garlic to a greased slow cooker and give everything a good stir.
Trim any extra fat off the pork loin, then cut it against the grain into 3 smaller pieces. Add the pork to the slow cooker with sauce, turning to coat. Cover and cook on low for 8 hours or high for 4 hours until the meat is tender and shreds easily. (If possible, turn the pork over halfway through the cooking time.)
Once the pork has cooked, use a slotted spoon to remove it from the slow cooker and place it on a plate. Then, use 2 forks to shred the meat.
Next, return the Asian shredded pork to the slow cooker and give everything a stir to combine the juices with the meat. Allow the shredded meat to sit on low in the juices for 30 minutes prior to serving.
Hint: Use a slow cooker liner for easy cleanup when making this Slow Cooker Asian Pulled Pork.
Substitutions
Want to substitute an ingredient in this Crockpot Asian Pulled Pork recipe? Here's how:
- Pork loin - use an equal weight of pork butt, pork shoulder, pork tenderloin, chicken thighs or chicken breasts in place of the pork loin.
- Soy sauce - use an equal amount of tamari or coconut aminos in place of the soy sauce.
- Hoisin sauce - use an equal amount of soy sauce or oyster sauce in place of the hoisin.
- Sriracha sauce - use an equal amount of chili garlic sauce in place of the sriracha sauce.
- Brown sugar - use an equal amount of an alternative sweetener such as honey, agave, granulated sugar or coconut sugar in place of the brown sugar.
- Fresh minced ginger - use ½ teaspoon of ground ginger in place of fresh ginger.
- Fresh minced garlic - use ½ teaspoon of garlic powder in place of fresh garlic.
Variations
Try one of these variations of Slow Cooker Pulled Asian Pork:
- Spicy - double the amount of sriracha for a spicier Asian Pulled Pork.
- Low-carb/ keto - replace the brown sugar with an alternative sweetener such as monk fruit and replace the hoisin with extra soy sauce.
- Gluten-free - use tamari in place of the soy sauce and double the amount, while also omitting the hoisin and adding 2 tablespoons of rice wine vinegar. Check your labels to ensure your specific ingredients are indeed gluten-free.
Or try this Coca Cola Pulled Pork or Pork Loin Carnitas.
Equipment
This equipment comes in handy when making Slow Cooker Asian Pulled Pork:
Storage
Once the cooked Asian Pulled Pork has cooled, you can store it in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. (Check out this article for more details on how to properly freeze and thaw cooked meat.)
Top tip
For extra flavor and texture, prior to serving, spread the cooked Asian Pulled Pork on a sheet pan, then drizzle with a ladle of the cooking liquid and broil for about 5 minutes, until the edges are crisp and browned.
FAQ
That is a matter of preference. For richer pulled pork, put the fat cap side up so the fat renders and melts over the pork. For leaner pulled pork, put the fat cap down, or remove it entirely prior to cooking.
Pulled pork does not need to be covered in liquid to cook in the slow cooker. Pork needs about 1-2 cups of liquid in the slow cooker and then the fat will melt and produce additional liquid as the pork cooks.
When possible, flip the pork about halfway through cooking so that both sides of the meat get a chance to be submerged and infused with cooking liquid, allowing the pork to cook more evenly.
Related
Looking for other easy slow cooker recipes like this? Try these:
Pairing
Serve this Slow Cooker Asian Pulled Pork with one of these vegetable dishes for a balanced meal the whole family will love:
Recipe
Slow Cooker Asian Pulled Pork
Equipment
- 1 knife
Ingredients
- ¼ cup soy sauce
- ¼ cup hoisin sauce
- ¼ cup brown sugar
- 2 Tablespoons sriracha sauce
- 1 Tablespoon sesame oil
- 1" chunk ginger, minced
- 4 cloves garlic, minced
- 5 lb pork loin
Instructions
- Add the soy sauce, hoisin sauce, brown sugar, sriracha sauce, sesame oil, ginger and garlic to a greased slow cooker and give everything a good stir.
- Trim any extra fat off the pork loin, then cut it against the grain into 3 smaller pieces.
- Add the pork to the slow cooker with sauce, turning to coat. Cover and cook on low for 8 hours or high for 4 hours until the meat is tender and shreds easily. (If possible, turn the pork over halfway through the cooking time.)
- Once the pork has cooked, use a slotted spoon to remove it from the slow cooker and place it on a plate. Then, use 2 forks to shred the meat.
- Next, return the Asian shredded pork to the slow cooker and give everything a stir to combine the juices with the meat. Allow the shredded meat to simmer on low in the juices for 30 minutes prior to serving.
Notes
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Shannon
Such an easy yet
Flavorful dish!