Description
A tender and flavorful slow-cooked Asian pulled pork dish enhanced with a luscious sauce of soy, honey, and ginger.
Ingredients
Scale
- 2 pounds Pork Shoulder/Butt Roast
- 1/2 cup Soy Sauce
- 1/4 cup Rice Vinegar
- 1/4 cup Honey
- 1/4 cup Hoisin Sauce
- 2 tablespoons Sesame Oil
- 3 cloves Garlic, minced
- 1 tablespoon Fresh Ginger, grated
- 1 tablespoon Sriracha/Chili Garlic Sauce
- 1/2 teaspoon White Pepper
- 2 tablespoons Cornstarch
- 1/4 cup Water
Instructions
- Prepare the sauce: In a bowl, whisk together the soy sauce, rice vinegar, honey, hoisin sauce, sesame oil, minced garlic, freshly grated ginger, and sriracha until well combined.
- Season the pork: Place the pork shoulder or butt roast in the slow cooker. Pour the sauce over the meat, ensuring it is well-coated.
- Cook low and slow: Secure the lid on the slow cooker, set it to low heat, and let it cook for 8 to 10 hours.
- Shred the pork: Once cooked, remove the pork from the slow cooker and place it on a cutting board. Use forks or tongs to shred the meat into bite-sized pieces.
- Thicken the sauce: In a small bowl, mix the cornstarch and water to create a slurry. Stir it into the sauce in the slow cooker, then cook on high for an additional 15–20 minutes until thickened.
- Combine and serve: Return the shredded pork to the thickened sauce, stirring to coat each luscious piece.
Notes
Taste the sauce and adjust heat and sweetness to your liking. Prep the sauce a day in advance for enhanced flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 1800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg