This Asian Pulled Pork is a game-changing slow cooker recipe that transforms a simple pork shoulder into incredibly tender, fall-apart meat infused with bold Asian flavors like soy sauce, hoisin, ginger, and garlic. The pork cooks low and slow until it’s so juicy and tender you can shred it with just a fork, then gets tossed in a sweet-savory-spicy sauce that makes every bite irresistible. It’s perfect for busy weeknights, meal prep, or feeding a crowd, and the versatility is unbeatable—pile it on buns, serve over rice, stuff it in tacos, or wrap it in lettuce cups.
Why This Recipe Works
The secret to seriously juicy pulled pork is the long, slow cooking process that breaks down the connective tissue in the pork shoulder, resulting in meat that’s incredibly tender and moist. Cooking the pork in a simple broth first keeps it from drying out, then tossing the shredded meat in a flavorful Asian sauce at the end ensures every strand is coated in bold flavor. The combination of sweet, salty, tangy, and umami flavors creates an addictive taste that’s far more interesting than traditional BBQ pulled pork.
Complete Ingredient List
For Cooking the Pork
- 2½ to 4 pounds boneless pork shoulder (pork butt), trimmed of excess fat
- 1 cup water or chicken broth
- 1 teaspoon chicken bouillon granules (or 1 bouillon cube)
- 1 large onion, cut into large chunks or sliced
- Salt and black pepper for seasoning
- Oil for searing (optional)
For the Asian Sauce
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons brown sugar or honey
- 1 tablespoon Worcestershire sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 1-2 teaspoons sriracha or chili garlic sauce (adjust to taste)
- 4-6 cloves garlic, minced
- 1-2 tablespoons fresh ginger, grated or minced
- 1 teaspoon Chinese five-spice powder
- ½ teaspoon smoked paprika (optional)
For Serving
- Steamed white rice or fried rice
- Soft slider buns or bao buns
- Shredded cabbage or coleslaw
- Sliced green onions
- Sesame seeds
- Fresh cilantro
- Sliced jalapeños or chili peppers
- Lime wedges
Step-by-Step Instructions
Prep Time: 15 minutes
Cook Time: 7-10 hours
Total Time: 7-10 hours 15 minutes
Servings: 8-10
Prep and Season the Pork
Trim the pork shoulder of any large pieces of excess fat, but leave some marbling for flavor and moisture. Season the pork generously on all sides with salt and pepper. For even better flavor, you can optionally sear the pork in a hot skillet with a bit of oil for 2-3 minutes per side until golden brown—this step is optional but adds depth.
Set Up the Slow Cooker
Spray your slow cooker (5-6 quart size) with cooking spray. Place the pork shoulder in the bottom of the slow cooker. Arrange the onion chunks around the pork. In a small bowl, mix the water with the chicken bouillon until dissolved, then pour this mixture over the pork.
Cook Low and Slow
Cover the slow cooker with the lid and cook on LOW for 8-10 hours or on HIGH for 5-6 hours. The pork is ready when it’s fall-apart tender and easily shreds with a fork. The exact time depends on your slow cooker’s heat and the size of your roast—larger roasts need more time.
Drain and Shred
Once the pork is tender, carefully remove it from the slow cooker and place it on a cutting board. Drain and discard the cooking liquid and the onions from the slow cooker (they’ve done their job adding flavor). Use two forks to shred the pork into bite-sized pieces, discarding any large chunks of fat you encounter.
Make the Asian Sauce
While the pork is resting, prepare your sauce. In a medium bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, brown sugar, Worcestershire sauce, rice wine vinegar, sesame oil, sriracha, minced garlic, grated ginger, five-spice powder, and smoked paprika if using. Mix until the sugar is dissolved and everything is well combined.
Combine and Finish
Return the shredded pork to the slow cooker. Pour the Asian sauce over the meat and use tongs or a spoon to toss everything together until the pork is evenly coated in the sauce. Cover and let it cook on LOW for another 20-30 minutes so the flavors meld together and the pork absorbs all that delicious sauce.
Serve Hot
Serve the juicy Asian pulled pork immediately while it’s hot. Keep it warm in the slow cooker on the “warm” setting if serving buffet-style for a party.
Expert Tips for Maximum Juiciness
Don’t skip the initial cooking liquid—it keeps the pork moist during the long cooking time. Pork shoulder (also called pork butt or Boston butt) is the best cut for pulled pork because it has enough fat and connective tissue to stay juicy. Cutting the pork roast into 2-3 large chunks can help it cook more evenly and reduce cooking time slightly. Save about ¼ cup of the cooking liquid before draining if you want to thin out the sauce or keep the pork extra moist. Taste the sauce before adding it to the pork and adjust the sweetness, saltiness, or heat level to your preference. Store leftovers in an airtight container with some of the sauce for up to 4 days, or freeze for up to 3 months.
Delicious Serving Ideas
Asian Pulled Pork Sliders: Pile the pork on soft slider buns or steamed bao buns with crunchy coleslaw and pickled vegetables
Rice Bowls: Serve over steamed jasmine rice with stir-fried vegetables, edamame, and a drizzle of extra sauce
Asian Tacos: Fill soft tortillas or lettuce wraps with the pork, shredded cabbage, cilantro, and sriracha mayo
Fried Rice: Chop the pulled pork and stir it into fried rice with scrambled eggs and vegetables
Noodle Bowls: Toss with ramen noodles, bok choy, and soft-boiled eggs for an Asian noodle bowl
Nachos: Make Asian fusion nachos with wonton chips, pulled pork, and drizzled with spicy mayo
Lettuce Cups: Spoon the pork into butter lettuce leaves with julienned carrots and cucumber
Pizza Topping: Use as a unique topping for Asian-inspired pizza with hoisin sauce base
Flavor Variations
Spicy Korean Style: Add gochujang (Korean chili paste) and more garlic for a Korean BBQ vibe
Sweet and Tangy: Increase the brown sugar and add pineapple juice for Hawaiian-style flavor
Thai-Inspired: Add fish sauce, lime juice, and fresh basil for Thai flavors
Teriyaki Style: Use teriyaki sauce as the base and add mirin for sweetness
Caramel Asian Pork: Add coconut milk and a touch of fish sauce for rich, caramelized notes
Vietnamese Pork: Cook with soy sauce, vinegar, bay leaves, and jalapeño for Vietnamese-style pulled pork
Make-Ahead and Meal Prep
This recipe is perfect for meal prep because the flavors actually improve after a day in the fridge. Cook the pork on the weekend and portion it into containers with rice and vegetables for easy weekday lunches. The pork freezes beautifully—portion it with some sauce into freezer bags, flatten for easy stacking, and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently in the microwave or on the stovetop with a splash of water or broth.
Perfect for Content Creation
Asian Pulled Pork is incredibly photogenic with its glossy, caramelized appearance and vibrant garnishes. The shredded texture creates beautiful visual interest, especially when piled high on buns or over fluffy white rice. Capture close-ups of the sauce-coated meat glistening in the bowl, overhead shots of colorful rice bowls with all the toppings arranged beautifully, or action shots of pulling the tender meat apart with forks. The versatility angle (showing it served 3-4 different ways) makes for engaging carousel posts on Instagram or multi-image pins on Pinterest. The “seriously juicy” and “perfect slow cooker meal” hooks appeal to busy home cooks looking for easy yet impressive dinner solutions.
Why You’ll Make This Again and Again
This Asian Pulled Pork checks all the boxes—it’s incredibly easy with just 15 minutes of prep, the slow cooker does all the work, the flavors are bold and restaurant-worthy, and it’s versatile enough to serve a dozen different ways. Whether you’re feeding a crowd for game day, meal prepping for the week, or just want a delicious dinner without the fuss, this recipe delivers juicy, flavorful results every single time. Once you taste that perfect balance of sweet, savory, and tangy with melt-in-your-mouth tender pork, you’ll understand why this recipe deserves a permanent spot in your rotation.
