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.
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Asian Pulled Pork
- Total Time: 8 hours 5 minutes
- Yield: 4 servings
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 (240 ml) soy sauce
- 1/4 cup (60 ml) plum sauce
- 1/4 tbsp (4 ml) rice vinegar
- 1 tbsp (15 ml) sherry
- 1 tbsp (15 ml) Sriracha
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1 tsp (5 ml) sesame oil
- 2 lb (900 g) 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 Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 1600
- Fat: 30
- Carbohydrates: 10
- Fiber: 0
- Protein: 35
- Cholesterol: 110
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Frequently Asked Questions
How long does the pork shoulder need to cook?
Cook the 2 lb (900 g) pork shoulder on low in the slow cooker for 8 hours, until it is tender enough to pull apart easily with two forks. The low-and-slow approach is intentional — it keeps the kitchen cool on hot days, which is exactly why I love this method in summer.
How do I make it spicier?
Simply increase the amount of Sriracha beyond the 1 tbsp called for here. The base sauce already includes soy, plum sauce, rice vinegar, sherry, garlic, ginger, and sesame oil, so the Sriracha level is the easiest dial to turn for more heat.
What are the best ways to serve this pulled pork?
I love it three ways: with rice, in a sandwich, or over a salad. Leftovers keep in the refrigerator for up to 3 days.
This looks perfect for summer. Any idea how it does in a slow cooker if i dont want to run the oven?