Slow Cooker Asian-Style Pulled Pork
I love using my slow cooker, but I’m always a bit nervous about creating my own recipes for it, worried I’m using the wrong cuts of meat or amounts of liquid (it’s not like coconut risotto or chicken sloppy joes, where the liquid just cooks out, even if you overdo it a smidge).
Creating my slow cooker chicken burrito bowl was lots of trial and error, and a little bit of good luck.
And this Slow Cooker Asian-Style Pulled Pork Recipe is a result of many, many tests until the meat came out perfectly tender and delicious. Serve with a side of fried rice or Asian pasta salad recipe for a complete meal!
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Slow Cooker Asian-Style Pulled Pork
Yield:
6 servings
Prep Time:
20 minutes
Cook Time:
7 hours
Ingredients
- 1 large onion, chopped
- 1 boneless pork shoulder butt roast (about 3 pounds), excess fat trimmed
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 cup ketchup
- 3 tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- 2 tablespoons honey
- 1 tablespoon sriracha
- 1 teaspoon ground coriander
- 1 teaspoon minced fresh ginger
- Hamburger buns or fried or steamed rice, for serving (optional)
- Chopped fresh cilantro or parsley, for garnish (optional)
Instructions
- Place onion in a 4- or 5-quart slow cooker. Place pork over onion; sprinkle with salt and pepper. Cook, covered, on low 6 to 8 hours or until pork is tender.
- Remove pork and onions; discard cooking juices or save for another use. Allow pork to cool slightly, then shred with tongs or two forks. Return pork and onions to slow cooker.
- In small bowl, whisk ketchup, lemon juice, Worcestershire, honey, sriracha, coriander and ginger until well combined. Pour over pork mixture; stir until well combined. Cover slow cooker and cook on low 1 hour longer.
- Serve pork on buns or with rice, garnished with cilantro, if desired.
