Description
A juicy and tender pulled pork dish, simmered with a flavorful Asian-inspired sauce, perfect for sandwiches, tacos, or simply on its own.
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
- 1 tablespoon Fresh Ginger
- 1 tablespoon Sriracha or Chili Garlic Sauce
- 1/2 teaspoon White Pepper
- 2 tablespoons Cornstarch
- 1/4 cup Water
Instructions
- In a mixing bowl, whisk together the soy sauce, rice vinegar, honey, hoisin sauce, sesame oil, garlic, ginger, Sriracha, and white pepper until fully combined.
- Trim excess fat from your pork shoulder and place it in the slow cooker. Pour the sauce mixture over the top, ensuring the pork is well coated.
- Cover and set your slow cooker to low for 8 hours or high for 4 hours.
- Once cooked, remove the pork and shred it using two forks.
- Pour remaining liquid into a saucepan, whisk together cornstarch and water to create a slurry, stir into the sauce, and heat until thickened.
- Mix the shredded pork with the thickened sauce and serve as desired.
Notes
Make the sauce a day in advance for enhanced flavor. Can be made in the oven at 300°F for 3-4 hours or in an Instant Pot for 60 minutes on high pressure.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 80mg