Slow Cooker Asian Pork (Caramelized Pork)
Asian Caramel Slow Cooker Pulled Pork is crazy tender smothered in the most addicting savory, sweet and spicy sauce infused with coconut milk, soy sauce, sweet chili sauce, fish sauce, sriracha, ginger and garlic. You will be licking your plate - and the slow cooker.
Servings 8 -10 servings
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.