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.
This Slow Cooker Pulled Pork is a fabulous prep-it-and forget it meal, great for crowds, reheats beautifully and is delicious with rice/veggies or delectable in salads, wraps, tacos, or as sliders, etc.!
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.
The sauce of this Caramel Pulled Pork is innnnnnnncredible. It isn’t a watery, lackluster sauce like many slow cooker Asian recipes. Instead, it is thick and luxuriously silky. It boasts more Thai flavors than my General Tso’s Chicken but is inspired by the Caramel Sauce of my Tso’s Chicken. In both recipes, the savory sauce is infused with “caramel” that we make by simmering water and brown sugar together and then whisking in our remaining savory sauce base. The resulting sauce is nothing short of the ideal ying and yang of sweet and savory, tangy and zingy, with a splash of heat.
What you’ll need to make this Asian Pork Recipe:
- Pork butt/shoulder: Use 4-5 pounds pork butt or pork 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 is named after the barrels (butts) pork used to be stored in around the time of the Revolutionary War. Pork butt has more fat marbling throughout the meat so it emerges more fall-apart-tender. Be sure to trim off any excess fat.
- 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 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 fish sauce will not make your Thai chicken curry taste fishy – even though it smells 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: This should become a pantry staple if you do much Asian cooking. I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it. I highly suggest you google image before you head off to the grocery store so you know exactly what you are looking for. The best substitute for rice wine is pale dry sherry.
- Chili sauce: Use your favorite Asian chili sauce. 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.
What is rice wine and where can I buy it?
The only sauce ingredient you might have a question about is the Japanese rice wine. Rice wine should become a pantry staple if you do much Asian cooking because it is used in MANY of my recipes such as my Mongolian Beef, Kung Pao Shrimp and many more. Rice wine is NOT rice vinegar- DO NOT switch them out. Rice wine adds a sweetness and depth of flavor while also tenderizing the pork. Rice vinegar, on the other hand will add an acidic flavor.
I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it. I highly suggest you google image before you head off to the grocery store so you know exactly what you are looking for. The best substitute for rice wine is pale dry sherry.
How to Make Asian Pulled Pork
- 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.
How to Make the Caramel Sauce for Slow Cooker Asian Pork
- 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! 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.
- 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 for whatever reason, then increase the temperature, whisking constantly.
- 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.
- EAT! Serve Asian Caramel Slow Cooker Pulled 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 the meat. When searing, the pork will naturally release from the pan once it is properly seared. If it is sticking to the bottom of the pan, it is most likely needing more time. It will take 2-5 minutes per side (longer if using a nonstick pan).
- Sear unto deeply golden. Please no sad gray meat! Deeply golden pork means the maximum Maillard reaction, a chemical reaction that enhances the flavor of the meat. It 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. Every slow cooker cooks differently, so be flexible with the cooking time. Always check at the early end of the cooking window, then cook on as needed. The pork is ready when it easily pulls apart with two forks. If it’s not tender enough to shred, then keep cooking, it just needs more time.
- Don’t overcook Caramel Sauce. Simmer for just one minute, no longer or it can harden!
- Babysit the thickening the sauce. The Caramel Sauce should be stirred constantly because brown sugar can burn. Be patient and simmer until thickened, this should be about 7-10 minutes, but may be more or less for some.
- You don’t have to use all the Caramel Sauce. Depending on the size of your pork or personal preference, you may not want to add all the sauce. You can even add more sauce to individual servings.
- Add some spice. The sweetness of the caramel pork is fabulous balanced by additional chili sauce.
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. You can also use microwave rice pouches for single serving leftovers.
- 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, Cream Cheese Wontons, Crab Rangoons, Potstickers or Egg Rolls.
- Salad: Some of our favorite Asian inspired salads include Ramen Salad, Crunchy Asian Salad, Chinese Salad, and Asian Pineapple.
How to Store Slow Cooker Asian Pork
- Storage: Store leftover Pulled Pork in an airtight container in the refrigerator 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
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.
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.
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.
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
- Beef and Broccoli
- Slow Cooker Sweet Chili Sesame Chicken
- Slow Cooker Korean Meatballs
- Slow Cooker Mongolian Chicken
- Slow Cooker Cashew Chicken
- Hoisin Ginger Chicken Stir Fry
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Slow Cooker Asian Pork (Caramelized Pork)
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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 ginger powder (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. Set aside.
- Whisk together all of the Wet Spice Rub ingredients together in a medium bowl then massage it evenly all over the pork. Heat 2 tablespoons vegetable oil over high heat in a large cast iron skillet. Using tongs or 2 forks, sear pork on all sides until lightly browned. Place pork in prepared slow cooker.
- In a medium bowl, whisk together Slow Cooker Sauce ingredients (not Caramel Sauce) and pour all over 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 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. Set aside. You can add shredded pork back to the slow cooker now that you have removed the sauce.
- To make the Caramel Sauce, 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! 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 desired amount of Caramel Sauce over shredded pork and toss until evenly coated with a spatula. Add additional sriracha for spicier if desired.
- Serve with rice/veggies/etc. and my Slow Cooker Caramel Pork Tacos with Pineapple Snow Pea Slaw are coming soon!
Notes
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Carlsbad Cravings Original
Kathy says
I made this recipe tonight. Followed it as exactly written. It took a LOT of time. My kitchen was a mess. Grease will splatter when searing the pork. The house sure smelled good, but… the pork was okay. Maybe 3 stars. I will not make this again. I had to buy many of the ingredients AND, many have sugar listed as 1st ingredient, so beware. This pork is HIGH in sugar. I’m so disappointed it wasn’t as flavorful as I had hoped it would be.
Jen says
Sorry to hear this wasn’t what you hoped Kathy, I bet that was discouraging! Searing adds another layer of rich, complex flavor but is not essential. Hopefully next time it will hit the mark!
Ali says
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
Thanks so much Ali for the sweet review! I’m so glad you love this recipe!