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Slow Cooker Asian Pulled Pork

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There is nothing quite like opening the front door after a long day to the savory, sweet aroma of dinner already done. This Slow Cooker Asian Pulled Pork has become our weeknight hero; it transforms a humble pork roast into tender, sticky bites of heaven with almost zero effort. Max calls it "sticky meat candy" because the sauce caramelizes beautifully, making it the perfect topping for a simple bowl of fluffy white rice.

Tender, fall-apart pork shoulder slow-cooked in a sticky soy, honey, and ginger glaze. Served over fluffy rice for the ultimate cozy meal.
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Slow Cooker Asian Pulled Pork served over white rice with a glossy dark sauce, garnished with sesame seeds and sliced green onions, accompanied by shredded purple cabbage and julienned carrots on the side
Slow Cooker Asian Pulled Pork served over white rice with a glossy dark sauce, garnished with sesame seeds and sliced green onions, accompanied by shredded purple cabbage and julienned carrots on the side Save it For Later
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Why You Will Love This Slow Cooker Asian Pulled Pork

This recipe is the definition of "set it and forget it." The slow cooking process breaks down the pork shoulder until it literally falls apart at the touch of a fork, while the sauce thickens into a glossy, garlic-ginger glaze. It is versatile enough for rice bowls, tacos, or buns, and the leftovers taste even better the next day once the flavors have had time to meld.

How To Make Slow Cooker Asian Pulled Pork

The method is incredibly simple but delivers complex flavor. You will whisk together a savory soy and hoisin-based sauce with plenty of aromatics, pour it over the pork, and let the appliance do the heavy lifting. The key step is thickening the juices at the very end to create that signature sticky coating that clings to every strand of meat.

Slow Cooker Asian Pulled Pork Ingredients

The Meat

  • 3 to 4 pound pork shoulder (pork butt) - boneless or bone-in
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil (if searing)

The Sticky Sauce

  • ½ cup low-sodium soy sauce
  • ⅓ cup hoisin sauce
  • ⅓ cup honey
  • ¼ cup rice vinegar
  • 4 cloves garlic - minced
  • 1 tablespoon fresh ginger - grated
  • 1 tablespoon sesame oil
  • 1 tablespoon Sriracha (optional for a little heat)

The Cornstarch Slurry

  • 2 tablespoons cornstarch
  • 3 tablespoons cold water

For Serving (To Match The Image)

  • Cooked white rice
  • Shredded carrots
  • Chopped green onions
  • Diced red onion
  • Sesame seeds
Ingredients for slow cooker Asian pulled pork arranged in a 4-panel flat lay on a white marble kitchen counter. Save it For Later

Step by Step Method

Prep the Pork

  • Pat the pork shoulder dry with paper towels and season lightly with pepper (the sauce has enough salt).
  • Optional: Sear the pork in a hot skillet with olive oil for 3-4 minutes per side for deeper flavor, or place it directly into the slow cooker raw.

Mix the Sauce

  • In a medium bowl; whisk together the soy sauce; hoisin; honey; rice vinegar; minced garlic; grated ginger; sesame oil; and Sriracha.
  • Pour this mixture over the pork in the slow cooker; ensuring the meat is coated.

Slow Cook

  • Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours.
  • The pork is done when it shreds easily with a fork with no resistance.

Shred and Thicken

  • Remove the pork to a large plate or cutting board and shred it using two forks; discarding any large pieces of fat.
  • Pour the liquid from the slow cooker into a saucepan over medium-high heat.
  • Whisk the cornstarch and cold water together; then stir it into the bubbling sauce.
  • Simmer for 3-5 minutes until the sauce becomes thick and glossy.

Combine and Serve

  • Toss the shredded pork with enough thickened sauce to coat it generously.
  • Serve over warm white rice and top with shredded carrots; diced red onion; green onions; and sesame seeds.

MAX’S REACTION "I love the sauce! It's sticky and sweet like takeout, but better because I can put as much sauce on my rice as I want. Can we have this in tacos tomorrow?"

Easy Slow Cooker Asian Pulled Pork served in a speckled ceramic bowl over white rice, topped with tender shredded pork in dark Asian sauce, sesame seeds, and sliced green onions, accompanied by a colorful Asian slaw with shredded purple cabbage and julienned carrots Save it For Later

What Pairs Well With Slow Cooker Asian Pulled Pork

We usually serve this as a rice bowl as shown in the photos because the rice soaks up that incredible sauce. However, it pairs beautifully with steamed broccoli or roasted bok choy to add some greens. For a fresh crunch, a quick cucumber salad marinated in vinegar and sugar cuts right through the richness of the meat.

Slow Cooker Asian Pulled Pork Variations

Spicy Korean Twist

Swap the hoisin sauce for Gochujang (Korean chili paste) to add a deep, fermented heat. It changes the flavor profile entirely and is delicious with kimchi on the side.

Banh Mi Style

Use the leftover pork to make sandwiches. Stuff a baguette with the meat, pickled carrots and daikon, fresh cilantro, and sliced jalapeños for a lunch that feels totally different from dinner.

Noodle Bowl

Instead of rice, toss the pork and sauce with udon noodles or ramen noodles. Add a soft-boiled egg and some nori for a complete noodle bowl experience.

Slow Cooker Asian Pulled Pork served over white rice with a glossy dark sauce, garnished with sesame seeds and sliced green onions, accompanied by shredded purple cabbage and julienned carrots on the side Save it For Later

Equipment

  • 6-quart Slow Cooker (Crockpot)
  • Small saucepan (for thickening sauce)
  • Whisk
  • Two forks for shredding

Storage / Make Ahead / Serving Tips

Storage Rules

Store leftovers in an airtight container in the refrigerator for up to 4 days. The fat in the pork acts as a preservative and keeps the meat moist.

Freezing Instructions

This is a fantastic freezer meal. You can freeze the cooked meat in the sauce for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Reheating Tip

When reheating, splash a little water or broth into the pan. The sugary sauce can burn if heated too quickly without a little extra moisture.

Top Tips for Best Slow Cooker Asian Pulled Pork

Do not trim away all the fat before cooking. The fat renders out during the slow cooking process, basting the meat and keeping it tender. You can easily remove any remaining fat pieces when you are shredding the meat later. Also, fresh ginger makes a huge difference compared to ground ginger powder; the zesty kick cuts through the richness of the pork shoulder perfectly.

Slow Cooker Asian Pulled Pork FAQs

Can I use pork loin instead of pork shoulder?

You can, but pork loin is much leaner and can dry out in the slow cooker. If you use loin, reduce the cooking time significantly (check after 4-5 hours on low) and be generous with the sauce.

Is it necessary to sear the meat first?

It is not strictly necessary, but searing adds a layer of caramelized flavor that adds depth to the final dish. If you are short on time, just dump it in; it will still be delicious.

How do I make this gluten-free?

Simply swap the soy sauce for Tamari or coconut aminos, and ensure your hoisin sauce is a certified gluten-free brand.

A Sticky Savory Dinner Winner

This recipe proves that you do not need to spend hours in the kitchen to get a meal that tastes like it came from a restaurant. It is comforting, flavorful, and incredibly satisfying. If you are looking for more fun ways to feed the family, try our Bourbon BBQ Bacon Meatballs for a different take on sweet and savory. For pure comfort, the Cheeseburger Pie is always a hit with the kids. And if you have a taste for bold spices, our Street Corn Chicken Chili is a must-make.

Share your Slow Cooker Asian Pulled Pork! Tag us @HannahCooking with #StickyPork; we’d love to see how you served it!

⭐️ Rate this Slow Cooker Asian Pulled Pork recipe and let us know if you tried the spicy version!

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Slow Cooker Asian Pulled Pork served over white rice with a glossy dark sauce, garnished with sesame seeds and sliced green onions, accompanied by shredded purple cabbage and julienned carrots on the side Save it For Later

Slow Cooker Asian Pulled Pork

Tender, fall-apart pork shoulder slow-cooked in a sticky soy, honey, and ginger glaze. Served over fluffy rice for the ultimate cozy meal.
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Course: Dinner
Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 6 people
Calories: 580kcal
Cost: $18

Equipment

  • 1 Slow cooker (6 quart or larger)
  • 1 Saucepan (For sauce)
  • 2 Forks (For shredding)
  • 1 Whisk (For mixing)

Ingredients

  • 4 lb pork shoulder (butt) - Boneless or bone-in
  • ½ cup low-sodium soy sauce - Base of the sauce
  • ⅓ cup hoisin sauce - Adds depth and sweetness
  • ⅓ cup honey - For sticky glaze
  • 4 cloves garlic - Minced
  • 1 tablespoon fresh ginger - Grated
  • 1 tablespoon sesame oil - Aromatic
  • ¼ cup rice vinegar - Adds tang
  • 2 tablespoon cornstarch - For slurry
  • 3 cups cooked white rice - For serving
  • 1 cup carrots - Shredded for garnish
  • ½ cup green onions - Chopped

Instructions 

  • Place the pork shoulder in the slow cooker.
  • Whisk together soy sauce, hoisin, honey, garlic, ginger, vinegar, and sesame oil, then pour over pork.
  • Cover and cook on LOW for 7–8 hours until tender.
  • Remove pork, shred with forks, and discard fat.
  • Pour cooking liquid into a pan, add cornstarch slurry, and simmer until thickened.
  • Toss shredded pork with the thickened sauce to coat.
  • Serve over rice topped with carrots, green onions, and sesame seeds.

Notes

Don't skip thickening the sauce at the end; that's what gives the pork its signature sticky, glossy coating.

Nutrition

Serving: 350g | Calories: 580kcal (29%) | Carbohydrates: 55g (18%) | Protein: 35g (70%) | Fat: 28g (43%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 110mg (37%) | Sodium: 1100mg (48%) | Potassium: 600mg (17%) | Fiber: 2g (8%) | Sugar: 22g (24%) | Vitamin A: 2500IU (50%) | Vitamin C: 5mg (6%) | Calcium: 60mg (6%) | Iron: 3mg (17%)

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