Slow Cooker Asian Pulled Pork
Incredibly tender pork roast coated in a Asian inspired sauce using the juices from the crockpot. Sweet, savory and most importantly unbelievably easy to throw in the slow cooker and have meals made for the week!
I use a pork shoulder for this recipe, the same cut you would use for pulled pork. I do a simple dry rub of ground ginger, white pepper, cinnamon & nutmeg. I also add fresh cilantro, onion and garlic, it smells just like a bowl of Pho broth!
I also love to prep this very simple Pear and Cabbage Slaw to store and enjoy with this pork! It’s fresh, crunchy and bursting with bright flavors that compliment the Asian inspiration in this dish, and best of all, works great with so many different meals.
This is such a versatile protein to prep at the beginning of the week and store for meal prep. Here are 3 different meals you can make with this protein!
Asian Pork Rice Bowls
With your pork and slaw prepped, all you need to do is make the rice! I use warm jasmine rice in the bottom of my bowl, and pile the pork and veggie mix on top, topped with sesame seeds and fresh cilantro.
Asian Pork Wraps
Another great way to utilize this Asian pork and slaw is as a wrap! Crunchy, sweet, savory and wonderful for lunches or a quick dinner option!
Cold Soba Noodle Salad
Cold and crunchy, I pile cold soba noodles on top a small bed of spring mix, topped with the glazed pork and cabbage slaw.
Slow Cooker Asian Pulled Pork
Ingredients
For the Pulled Pork:
- 1 pork shoulder roast
- 2 tbsp ground ginger
- 1½ tsp white pepper
- 1½ tsp garlic powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ cup soy sauce
- ¼ cup shaoxing wine
- 2 tbsp fish sauce
- 1 onion quartered
- 2 limes
- 2 cloves of garlic
- ½ cup brown sugar
- 1 tsp corn starch
For the Pear Cabbage Slaw:
- 1 cup thinly shaved purple cabbage
- 1 thinly chopped pear
- ½ thinly chopped red onion
- ½ cup matchstick carrots
- ⅓ cup thinly shaved radishes
For the Slaw Dressing:
- 1 tbsp sesame oil
- ⅓ cup soy sauce
- Juice of 1 lime
- 1 tsp Mirin rice wine
Instructions
For the Pork:
- Add the pork shoulder roast to the slow cooker. Combine dry ingredients of ground ginger, white pepper, cinnamon and nutmeg and rub over shoulder roast.
- In a small bowl, combine wet ingredients of soy sauce, sesame oil, shaoxing wine, and fish sauce. Pour over pork and rinse bowl with water and dump over pork again to get any remaining sauce.
- Add quartered onion, garlic cloves, limes and bundle of cilantro. Cook on low for 8-10 hours or high for 5-7 until tender.
- Shred on a baking sheet and broil for 2-5 minutes until edges are crispy. In a medium saucepan over medium heat, add remaining juices from the slow cooker and whisk in ½ cup brown sugar. Create a slurry in a small cup by mixing 1 tsp corn starch with 1 tsp water. Whisk into sauce to and stir until thickened. Spoon sauce over crispy pork.
For the Cabbage Pear Slaw:
- Combine all slaw ingredients into a large bowl. Combine sauce ingredients in a small bowl and toss the slaw in the mixture until evenly coated.
