Brady Evans serves up a classic barbecue dish with a lovely Asian twist.
By Brady Evans
As soon as summer time rolls around, I get ready to eat my weight in barbecue. There are many varieties of barbecue in the Carolinas, where I’m from: vinegar based, mustard based, and ketchup based are the major types. Each variety has its die-hard fans and each variety has its delicious points. The variety featured here, though, is one that would never be found in a local barbecue joint: Asian Pulled Pork. 
The Asian flare was a nice change from the usual and I really suggest you to give this recipe a try! Plus, it is made in the crock pot so there’s no need to heat up your kitchen on these hot summer days.
PrintAsian Pulled Pork
- Total Time: 8 hours 5 minutes
- Yield: 4 servings 1x
Description
This Asian Pulled Pork offers a delightful twist on classic barbecue, featuring tender pork slow-cooked in a savory Asian-inspired sauce.
Ingredients
- 1 cup soy sauce
- 1/4 cup plum sauce
- 1/4 tablespoon rice vinegar
- 1 tablespoon sherry
- 1 tablespoon Sriracha
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- 2 pounds pork shoulder
Instructions
- In a small bowl, whisk together the soy sauce, plum sauce, rice vinegar, sherry, Sriracha, garlic, ginger, and sesame oil until well combined.
- Place the pork shoulder in a slow cooker.
- Pour the sauce mixture over the pork, ensuring it is evenly coated.
- Cover the slow cooker and cook on low for 8 hours, or until the pork is tender and easily shredded with a fork.
- Once cooked, remove the pork from the slow cooker and shred it using two forks.
- Return the shredded pork to the slow cooker and mix it with the sauce to ensure it is well coated.
- Serve the Asian pulled pork warm, perhaps with rice or in a sandwich.
Notes
This dish is perfect for hot summer days as it requires no oven use. You can serve it with rice, in a sandwich, or over a salad. Leftovers can be stored in the refrigerator for up to 3 days. For a spicier kick, increase the amount of Sriracha.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 1600
- Fat: 30
- Carbohydrates: 10
- Fiber: 0
- Protein: 35
- Cholesterol: 110
