Slow Cooker Asian Shredded Pork (Print Version)
Pork slow-cooked with Asian seasonings yields tender, flavorful strands ideal for rice, noodles, or tacos.
# What You’ll Need:
→ Meats
01 - 900–1135 g pork shoulder or pork butt
→ Sauces
02 - 80 ml soy sauce
03 - 60 ml honey
04 - 2 tablespoons brown sugar
05 - 1 tablespoon sesame oil
06 - 1 tablespoon rice wine
07 - 1 tablespoon hoisin sauce
→ Aromatics
08 - 4–5 garlic cloves
# How to Make It:
01 - Trim excess fat from the pork shoulder or pork butt if desired. Place the meat into the slow cooker.
02 - In a small bowl, whisk together soy sauce, honey, brown sugar, sesame oil, rice wine, and hoisin sauce. Pour the mixture over the pork in the slow cooker and add the garlic cloves.
03 - Toss the pork gently to coat evenly in the sauce mixture; it does not need to be fully submerged.
04 - Cover and cook on high for 4–5 hours until the pork is tender.
05 - Remove and discard the garlic cloves. Use two forks to shred the pork directly in the slow cooker, then cook uncovered on high for an additional 30 minutes.
06 - Serve hot, accompanied by rice, noodles, or in tacos. Garnish as desired.
# Additional Tips::
01 -
- Ready with just ten minutes of hands on time
- Full of deep savory and slightly sweet Japanese Chinese Korean fusion flavors
- Perfect for meal prep and easy to double if you are feeding a crowd
- Gluten free with simple ingredient swaps if needed
- Shreds easily for sandwich rice bowl or lettuce wrap night
02 -
- High in protein for a filling and balanced main
- Leftovers keep beautifully and the flavor only improves
- Naturally gluten free if you use tamari soy sauce alternatives
03 -
- Always use fresh garlic for the richest aroma
- Let the pork rest in the sauce for that extra sticky finish
- Skim any extra fat before shredding for a lighter sauce