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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

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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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 people
Course: Dinner
Cuisine: Asian
Calories: 580
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

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