Slow Cooker Asian Pulled Pork
, 5–8 h (mostly slow cooking), 8 servings
Tender pork shoulder braised in a ginger-tomato sauce with fish sauce and chili garlic sauce, shredded and served over rice or in wraps.
| prepIf searing: heat large skillet on medium-high heat | |||||
| 4–4.5 lb / 1.8–2 kg pork butt or pork shoulder | Coat pork with oil, season with salt & pepper | Sear pork 3 min per side until brown (optional) | Add seared pork to slow cooker, ladle sauce over | Cook 5–6 hrs on high / 8 hrs on low, flip halfway | Skim excess fat, shred pork, stir into sauce |
| oil (to coat pork) | |||||
| salt and fresh cracked black pepper (for seasoning pork) | |||||
| 425 g diced or crushed tomatoes | Combine tomatoes, garlic, onion, ginger, fish sauce, chili garlic sauce, mustard, brown sugar & pepper | ||||
| 5–6 cloves garlic, minced | |||||
| 1 onion, diced | |||||
| 4 cm knob fresh ginger, finely grated or minced (about 30 ml) | |||||
| 60 ml fish sauce (or soy sauce; use Tamari for gluten-free) | |||||
| 2 tablespoons chili garlic sauce (or gluten-free hot sauce) | |||||
| 1 tablespoon spicy brown mustard | |||||
| 50 g brown sugar | |||||
| 1 teaspoon fresh cracked black pepper (plus more for seasoning pork) | |||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.