Slow Cooker Asian Pulled Pork - Carlsbad Cravings

Name: Slow Cooker Asian Pork (Caramelized Pork)
Prep time: 10 min
Cook time: 300 min
Total time: 310 min
Ingredients: 4-5 lbs. pork shoulder/pork butt, (trimmed of excess fat); 2 tablespoons vegetable oil; 2 tablespoons toasted sesame seed oil; 2 tablespoons ground ginger ((sounds like a lot but it's amazing)); 1 tablespoon garlic powder; 1 tsp EACH salt, onion powder; 1/2 teaspoon black pepper; 1/2 cup coconut milk; 1/2 cup reduced sodium soy sauce; 1/3 cup Japanese sweet rice wine/mirin ((may substitute dry sherry)); 1/4 cup Asian sweet chili sauce; 2 tablespoons fish sauce; 1 tablespoon Sriracha/ Asian hot chili sauce; 1 tablespoon cornstarch; 1 1/4 cup packed brown sugar; 1/4 cup water

Asian Caramel Slow Cooker Pulled Pork is a fabulous prep-it-and-forget-it meal, smothered in the most craveable savory, sweet, and spicy sauce infused with coconut milk, soy sauce, sweet chili sauce, fish sauce, sriracha, ginger, and garlic that has readers raving: “OMG! this was so GOOD! Addictive,” and “By far the best pulled pork I have ever made. That caramel sauce… oh my days!!”

up close of slow cooker Pulled Pork in green bowl with chopsticks

Asian Pork

Have you tried my General Tso’s Chicken yet? As I stated in that recipe, it is one of my favorite chicken recipes of all time, so I wanted to create an easier way to lick up that delectable multi-dimensional sauce. Enter Asian Caramel Slow Cooker Pulled Pork. Here’s why you’ll love it:

Addicting sweet-savory sauce: A rich, silky caramel sauce is the ideal ying and yang of sweet and savory, tangy and zingy, with a splash of heat.
Thick and luxuriously silky sauce: It isn’t a watery, lackluster sauce like many slow cooker Asian recipes.
Crazy tender & juicy: Slow-cooked until fall-apart tender for melt-in-your-mouth perfection every time.
Hands-off cooking: The slow cooker does all the work—just set it and forget it for an easy, stress-free meal.
Perfect for crowds: Makes a large batch that’s ideal for entertaining, meal prep, or leftovers.
Endlessly versatile: Serve over rice, in tacos, sandwiches, wraps, or salads—delicious any way you use it.

Slow cooker Pulled Pork in black slow cooker with a wooden spoon

What you’ll need to make this Asian Pork Recipe:

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Pork butt/shoulder: Both come from the front of the pig (not the rear). If you have a choice between pork butt and pork shoulder, use pork butt, often called Boston butt. It has more fat marbling throughout the meat so it emerges more fall-apart-tender.
Why is it called Boston Butt? It is named after the barrels (butts) pork used to be stored in around the time of the Revolutionary War.
Wet rub: Toasted sesame oil, ginger powder, garlic, salt, onion powder, and pepper are combined to create a flavorful rub. Take care to use toasted sesame seed oil and not regular which doesn’t have as much flavor.
Coconut milk: Please use full fat, unsweetened coconut milk for restaurant-style creamy, flavorful sauce. Most importantly, light coconut milk can split due to the long cooking time in the slow cooker.
Soy sauce: Use reduced sodium so the sauce isn’t too salty.
Fish sauce: I promise it won’t make it taste fishy! It is necessary to infuse the dish with its nutty, rich, savory, salty flavor. If you’ve never used fish sauce before, it can be found in the Asian section of any grocery store.
Rice wine: I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning”, commonly found in the Asian section of most grocery stores, or you can buy it on Amazon. I suggest you Google images before you head off to the grocery store so you know exactly what you are looking for.
Chili sauce: Use your favorite Asian chili sauce/paste. I use Sambal Oelek with the green lid.
Asian sweet chili sauce: Instead of adding sugar to balance the umami rich ingredients, Asian sweet chili sauce adds both sweetness and spice, made with chilies, onion, garlic, brown sugar and fish sauce. You should be able to find it easily in the Asian aisle of your grocery store.
Cornstarch: This helps the sauce thicken up so it isn’t watery.
Brown sugar: This is combined with water at the end of cooking to make our “caramel” sauce. Use light brown sugar.

eating pulled pork in a green bowl with chopsticks

How to Make Asian Pulled Pork

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Wet Rub = Flavor. First, we whisk together a Wet Rub consisting of toasted sesame oil, ground ginger, garlic powder, onion powder and black pepper. If you don’t have sesame oil, you don’t have to buy it just for this recipe. Feel free to substitute olive oil instead. You will notice the Rub consists of 2 whole tablespoons ground ginger – I know that sounds like a lot but I promise it is AMAZING and is needed to cut through the sweetness of the sauce.
Seared Pork = juicy and flavorful. Next, we sear our pork to seal in the juices and to create what’s known as the Maillard reaction in which the amino acids and reducing sugar react to create a caramelized, deeply flavorful, rich savory crust. Yes please.

Dynamite Sauce. We whisk together our Sauce ingredients consisting of coconut milk, soy sauce, Japanese sweet rice wine, Asian sweet chili sauce, fish sauce, sriracha and cornstarch. Keep in mind if you taste the sauce at this point it will not be balanced because we are going to add the “Caramel Sauce” later.

Cook until Tender. Pour the sauce all over the pork and let it cruise until fall apart tender. If it is not fork tender, it simply needs to cook longer.
Caramel Sauce. Once our pork is tender, we remove it to a cutting board until it is cool enough to shred then add back to slow cooker. Meanwhile, remove slow cooker sauce to a measuring cup. If there is less than 2 ½ cups then add enough water to equal 2 ½ cup. We will add this to our Caramel Sauce later.

showing how to make caramel sauce for pulled pork in skillet then pouring it over pulled pork

How to Make the Caramel Sauce for Slow Cooker Asian Pork

1. To make the Caramel Sauce for our pulled pork, add brown sugar and water to large skillet and boil over medium heat for 1 minute, whisking constantly. Don’t overcook or it will harden!
2. Slowly whisk in the 2 ½ cups Slow Cooker Sauce and simmer over medium high heat, whisking constantly until reduced and thickened, approximately 7-10 minutes.

TIP! It is important that you use a large skillet with sides or it will take MUCH longer for your sauce to thicken. If after 7-10 minutes your sauce isn’t thickening, increase the temperature, whisking constantly.

3. How Saucy? Pour desired amount of Caramel Sauce over pulled pork and toss until evenly coated with a spatula. You may or may not use all of the sauce – totally your preference.
4. EAT! Serve Asian Pork with rice/veggies/etc. on buns with slaw or my AMAZING Caramel Pork Tacos with Pineapple Snow Pea Salsa!

Caramelized Pork Recipe Tips

Sear for success: The pork will release naturally when properly seared—if it sticks, give it more time (about 2–5 minutes per side).
Sear unto deeply golden. Please no sad gray meat! Deeply golden pork means the maximum Maillard reaction, a chemical reaction that enhances that results in a complex combination of savory, caramelized, and roasted notes, contributing depth and richness that can’t be achieved any other way.
Cook until tender: Check early, then cook as needed. It’s done when it shreds easily with forks.
Watch the caramel sauce: Simmer just 1 minute—any longer and it can harden.
Stir while thickening: Stir constantly to prevent burning; it should thicken in about 7–10 minutes.
Adjust the sauce: Use as much or as little as you like—add extra to individual servings if desired.
Balance with heat: Add chili sauce to offset the sweetness and boost flavor at the end of cooking.

Slow cooker Asian Caramel Pulled Pork in crock pot

What to Serve with Asian Pork

Rice: I like jasmine rice or brown rice but any rice will work. Just pop the rice in your rice cooker for a hand’s off, easy side.
Low carb: Cauliflower rice, quinoa, broccoli rice or a blend of brown rice and any of the aforementioned options. You can also try low carb noodles such as zoodles or spaghetti squash.
Vegetables and Fruit: Stir fry any of your favorite vegetables, or go with ginger sesame bok choy. I also love serving with pineapple or mangos.
Appetizers: For a complete Asian feast, pair your Caramel Pork with Spring Rolls, Wontons, Crab Rangoons, Potstickers or Egg Rolls.
Salad: Some of our favorites include Ramen Salad, Crunchy Asian Salad, Chinese Salad, and Asian Pineapple Salad.

How to Store Slow Cooker Asian Pork

•Storage: Refrigerate leftovers in an airtight container for up to 5 days.
•Reheat: Reheat in the microwave or gently on the stove over medium-low heat, adding a splash of water if the pork seems a little dry or reheat in the slow cooker for 1-2 hours on low.

Asian Pork Crock Pot FAQs

Can you overcook pulled pork in slow cooker?

Yes, it is possible to overcook pulled pork in a slow cooker which can lead to a mushy texture and a dry consistency as the meat continues to break down excessively. It’s important to follow recommended cooking times and temperature settings for your specific slow cooker and recipe. Generally, pork butt or shoulder cuts benefit from a slow and low cooking approach, typically around 8-10 hours on low heat or 5-6 hours on high heat. Monitoring the internal temperature with a meat thermometer is crucial to ensure it reaches a safe temperature (around 190-205°F or 88-96°C) for shredding while avoiding overcooking.

Do you need liquid in slow cooker for pulled pork?

Yes, liquid in a slow cooker for pulled pork serves multiple purposes. It ensures a moist cooking environment, preventing the pork from drying out during the long, slow cooking process. The liquid also acts as a medium to infuse flavors into the meat, resulting in a more flavorful product. Additionally, it aids in the tenderization of the pork by breaking down collagen, contributing to the desired pulled texture. The presence of liquid helps distribute heat evenly, preventing burning and ensuring a consistently cooked and delicious pulled pork.

Should pulled pork be fully submerged?

Pulled pork should not be fully submerged in liquid during the slow cooking process to maintain the desired texture and concentration of flavors. Submerging the meat entirely can lead to an overly wet and mushy consistency, diluting the rich flavors developed during cooking. It’s important to strike a balance by using enough liquid to keep the environment moist and flavorful without drowning the pork. This allows the exterior to develop a desirable crust, and as the collagen breaks down, the pork becomes tender while still retaining a satisfying texture.

How long can you leave pulled pork in a slow cooker?

It is generally safe to leave pulled pork in a slow cooker for up to two hours on the “Warm” setting after it has finished cooking. However, for optimal safety and quality, it’s recommended to transfer the pulled pork to a refrigerator or another storage method within two hours of completion to prevent the risk of bacterial growth.

If you love slow cooker pulled pork and beef recipes, then you will love my Slow Cooker Chipotle Pork, Slow Cooker Honey Balsamic Beef, and Slow Cooker Beef Barbacoa!

More like this Asian Pork Recipe

pulled pork in a taco with pineapple and lettuce

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Tools Used in This Recipe

Crockpot

Wooden Spatula Set

Rice Cooker

Tongs

Non Stick Frying Pan 10 in.

Small Whisk

See Favorite Tools

Servings: -10 servings

Total Time: 5 10

Prep Time: 10

Cook Time: 5

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Ingredients

4-5 lbs. pork shoulder/pork butt, trimmed of excess fat
2 tablespoons vegetable oil

Wet Rub

2 tablespoons toasted sesame seed oil
2 tablespoons ground ginger (sounds like a lot but it's amazing)
1 tablespoon garlic powder
1 tsp EACH salt, onion powder
1/2 teaspoon black pepper

Slow Cooker Sauce

1/2 cup coconut milk
1/2 cup reduced sodium soy sauce
1/3 cup Japanese sweet rice wine/mirin (may substitute dry sherry)
1/4 cup Asian sweet chili sauce
2 tablespoons fish sauce
1 tablespoon Sriracha/ Asian hot chili sauce
1 tablespoon cornstarch

Caramel Sauce

1 1/4 cup packed brown sugar
1/4 cup water

Instructions

Lightly spray a 6 qt + slow cooker with nonstick cooking spray, then set aside.
Whisk together the Wet Spice Rub ingredients in a medium bowl, then massage it evenly all over the pork. Heat 2 tablespoons of vegetable oil over high heat in a large cast iron skillet. Using tongs or 2 forks, sear the pork on all sides until golden. Transfer the pork to the prepared slow cooker.
In a medium bowl, whisk together Slow Cooker Sauce ingredients (not Caramel Sauce) and pour all over the pork.
Cook on LOW for 8 to 10 hours or on HIGH for 5-6 hours OR until pork is fall apart tender and easily shreds with a fork. At this point, remove the pork to a cutting board until it is cool enough to shred.
Meanwhile, remove all of the sauce left in the slow cooker to a measuring cup. If there is less than 2 ½ cups, then add enough water to equal 2 ½ cup, then set aside. You can add the shredded pork back to the slow cooker now that you have removed the sauce.
To make the Caramel Sauce, add the brown sugar and water to a large skillet and boil over medium heat for 1 minute, whisking constantly. Don't overcook or it will harden!
Slowly whisk in the 2 ½ cups Slow Cooker Sauce and simmer over medium-high heat, whisking constantly until reduced and thickened, approximately 7-10 minutes. Pour the desired amount of Caramel Sauce over the shredded pork and toss until evenly coated. Add additional chili sauce for spicier if desired.
Serve with rice/veggies/etc. or in my Asian Pork Tacos with Pineapple Snow Pea Slaw—amazing!

Notes

OVEN: Tightly cover and bake at 425 F for 30 minutes then reduce the temperature to 325 F and continue to roast for an additional 5-6 hours or until super tender. Check the pork the last couple hours of cooking to make sure there is still liquid and add a little coconut milk if needed.

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238 Comments

Ali says

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I love this recipe! I have made it a few times and make freezer meals – perfect for a quick weeknight dinner with edamame and rice!

- Jen says
  
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  Thanks so much Ali for the sweet review! I’m so glad you love this recipe!
  
Cat says

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Could I make the sauce ahead of time? Or will it harden?

- Jen says
  
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  Hi Cat! Thank you for your question! It will thicken so you would need to add a little liquid to bring it to the consistency that is desired. I hope you love it!
  
Brenda Tracy says

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I made this recipe with the accompanying pineapple slaw for a group and it was an absolute hit! I offered two serving options, tacos or rice bowls with slaw and caramel sauce poured over. I am planning to make it again this weekend for another group and am wondering if anyone has made it in an Instapot on pressure cook. It would sure save some time. Any comments are appreciated.

- Jen says
  
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  Yay Brenda! That is wonderful to hear that this dish was a success! You can make this in an Instapot! I have not tried it myself but other readers have said that they sear it on saute mode and then pressure cook for 60 minutes and then natural release. I hope that helps and that it’s another hit!
  
Joan chin says

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I love the asian pulled pork. Made for Easter and then made today for dinner. May 1st
My family loves it no leftovers.

Joan

- Jen says
  
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  Thank you so much for your warm review! I’m so glad you all loved it!
  
michael goheen says

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Hey there Jen, This recipe is AWESOME! The aroma and flavor will make your tongue slap your brain!!!

- Jen says
  
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  LOL! Thanks so much for your sweet review! I’m thrilled that you loved it!
  
Carol says

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Hi there! Would pork tenderloin fillet be okay to use for this recipe? And would any cooking adjustments be necessary please?

- Jen says
  
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  Hi Carol! Thank you for your interest in this recipe! You can use pork tenderloin you just have to reduce the cooking time as tenderloin doesn’t have enough fat and connective tissue to withstand long slow-cooking periods. Cook it for less time and check it earlier to ensure it doesn’t overcook. I hope that helps!
  
David Regan says

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This also works well in an Instant Pot. About 1.5 hours on high, 15 minute natural release. Absolutely delicious.

- Jen says
  
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  Awesome! Thanks so much David! So happy you love it!
  
Tarah says

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This recipe officially made it into our slow cooker rotation. If you’re looking for a busy weeknight recipe that feels like it did all the work for you – this is the one.

- Jen says
  
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  Wow! Thank you so much Tarah for your sweet review of this dish! It means a lot!
  
Moy Dryer says

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Ilove to spend time drooling over your recipies but,,,,,I now live alone and while I BATCH cook 5 lbs of pork is a bit much. I wonder if you could break your recipies down to say serves 4 or serves 6 People like me could batch cook of 4 !! eat one and freeze 3 I live in the UK and was married to a profession chef (Ritz, London) for nearly 60 years so I LUVE food Please think about reducing your recipe side.Than k you I ;love your recipes

- Jen says
  
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  Hi Moy! Thank you for your sweet comment! I am so thrilled to hear how much you are enjoying my recipes! You can reduce the recipe size simply by clicking the serving number on the recipe card (highlighted in blue) and scrolling the meter to the left to get a smaller size! I hope that helps!

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