Asian Caramel Slow Cooker Pulled 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. 

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.!  

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

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.

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

How to Make Asian Slow Cooker 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.

eating pulled pork in a green bowl with chopsticks

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.

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.

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

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.

Slow cooker Asian Caramel Pulled Pork in crock pot

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!

pulled pork in a taco with pineapple and lettuce

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

Looking for more Asian recipes?


Pin it to your SLOW COOKER, ASIAN or DINNER Board to save for later!

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©Carlsbad Cravings by

eating Vietnamese Caramelized Pork in green bowl with chopsticks

Slow Cooker Asian Caramel Pulled 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
Total Time: 5 hrs 10 mins
Prep Time: 10 mins
Cook Time: 5 hrs

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  • 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

Caramel Sauce

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


  • 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!


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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  1. Jessica Ford says

    Hi Jen! This looks amazing! I can’t wait to try it. What brand of fish sauce do you use? I’ve had some baaad fish sauce and am now afraid to buy it. Thanks!

    • Jen says

      Thank you Jessica! My favorite is Red Boat 40°N. I hope that helps!!!

  2. jenny german says

    Dear Jen, I love your column, but I am so perplexed at how to copy your fab recipes. I clearly see your “print” on the recipe page, but when I press it, the sequence of instructions do not come up, as it does for the other recipes I successfully print. Is it something I need to do ? I keep hard notebooks of recipes, sorted by category. I wish I knew more about this, but I am 80, and none of my friends even do this. Can you tell me how to print in very elementary terms ? Thank you very much.

    • Jen says

      Hi Jenny, I am sorry you are having trouble printing my recipes! There are two print buttons – one at the very top of the post underneath the main title and the print icon in the actual recipe above the small photo. If you haven’t tried both print buttons – maybe the other one will work for you? I can’t duplicate the problem on my end so I am sorry I can’t be of more help!

  3. Sarah Jane Jennings says

    Can I use something other than Mirin or sherry? We don’t do alcohol at our house…

    • Jen says

      Hi Sarah! I haven’t personally tried it but I’ve read that white grape juice is a good substitute. Hope that helps!

  4. Loran says

    Hi Jen,
    This recipe looks amazing as always! I am always pressed for time, could this be made in a pressure cooker instead of a slow cooker to save time? How would I adapt the liquids for a pressure cooker since slow cookers loose a lot of moisture while they cook and pressure cookers do not. Can most of your slow cooker recipes be adapted for a pressure cooker? Will you be creating pressure cooker recipes in the future?

    • Jen says

      Hi Lora, I am late to the instant pot train! I don’t have an instant pot yet but I am planning on researching them and getting one shortly. So I’m sorry in the meantime I can’t help you adapt this recipe. Good luck!

  5. Beka says

    I literally said wow after my first bite. This pork is incredible! If anyone is wondering if they should make this or not – do it!

    • Jen says

      yessss! I’m thrilled you loved it so much Beka, thank you! Thank you also or the endorsement! I hope people make it too 🙂

  6. Lisa says

    This is so incredibly yummy and so tender! The flavor is amazing!!! I will definitely be making this again, and again, and again. All your recipes look so scrumptious 🙂

    • Jen says

      Hi Lisa, I’m so happy you loved it, thank you! I hope you have fun exploring my site and trying my recipes!

  7. Monica says

    I wasn’t sure what to expect flavor wise from this pork but decided to make it based on the reviews- and it was AMAZING! My husband and I fell in love at first bite! Definitely going to be a regular at our house. Thank you for the recipe!

    • Jen says

      YAY! I’m so happy you made it and absolutely loved it! Thanks Monica!

  8. Christina says

    Thoughts on modifying this for a 4 qt slow cooker? Will I be OK, or should I only make 2/3 of the recipe? I make pulled pork in this slow cooker with a 4 lb pork shoulder and several cups of water – its usually a tight squeeze but it fits. Would this recipe be similar to that?

    • Jen says

      Hi Christina, it will take up the same amount of room as your pulled pork recipe so if that one works this should be fine but also a tight squeeze 🙂

      • Christina says

        Thanks for responding – can’t wait to eat this tonight! I’m not sure when you posted this recipe, but any idea when the taco recipe is coming?? 🙂

        • Jen says

          I hope you love it as much as us! The taco recipe is coming either this upcoming week or the week after 🙂

  9. Nancy says

    Dear Jen,
    I made this tonight for our family and neighbors, it was great thank you. The flavor was great and the pork was amazingly tender. I usually make carnitas in the slow cooker and I do not sear the pork beforehand and the pork has not been as tender. I think browning the meat before putting it in the slow cooker with the rub made all the difference. I also de-glazed the pan with the soy sauce (and then added the other ingredients) as I did not want to waste all that goodness. Looking forward to leftovers!

    • Jen says

      What a great recipe to make for a large crows – I’m so happy everyone enjoyed it and that it turned out extra tender! I think you’ll love my Carnitas recipe too as I follow a similar method of searing and a wet rub. Thanks for taking the time to comment Nancy!

  10. Rachel says

    Is the ginger fresh or the dried?

    • Jen says

      Hi Rachel! It is dried powdered ginger. Enjoy!

  11. larry says

    Hello Jen,

    I like the taste of thai food and found your recipe for slow cooker Asian caramel pulled pork. My son is coming for dinner tomorrow night, so I thought I would give it a try. I finished making it today and chose to give a try for myself before passing on to my son tomorrow. OH…WOW! It is so delicious! I am so pleased I made it. I know my son will enjoy it with me tomorrow night. I am going to try your peanut pineapple satay chicken next week. Great pictures of your delicious recipes. There is so much to enjoy. Thank you for the great selection of recipes. Truly awesome.

    • Jen says

      Hi Larry, thank you so much for your awesome comment! I looooove Thai food as well so you’ve come to the right place! You are so thoughtful to cook for your son and I’m so glad this was a winner! I hope you loved the Peanut Pineapple Satay Chicken as well! And if you love Thai food, I highly suggest my Red Curry and my Pad Thai too!

  12. Nikki Moranville says

    Ok….so I always hate it when people comment things like “I made this tonight BUT I added this, changed that, left out this…..” etc….because then I have no idea what the heck they really made. BUT……now I stand in a bit of a crunch, because I made this last night……………..AND it was wonderful……………………AND I did everything exactly as written EXCEPT I did not caramelize the sauce because my husband is a borderline diabetic and I did not want to see a spike. Let me tell you that even without the caramelized step, it was fantastic. My husband and I loved it! It will be a new “American dinner” recipe for our French neighbors this summer and I WILL definitely caramelize the sauce for the neighborhood. Can’t wait. And thank you.

    • Jen says

      Hi Nikki, I’m so glad you did comment even with your change! It is good to know it was still delicious without caramelizing the sauce! I’m so happy it’s a winning recipe to share with your neighbors!

  13. Tiffany Fullerton says

    Does the caramel sauce make it really sweet? I’m making it with your pineapple snow pea salsa which has a slightly sweet element. I’m not a huge fan of sweeter foods as an entree. Just trying to figure out if I should leave out the caramel part?

    • Jen says

      Hi Tiffany, it does not make it overly sweet but balances the acidity of the slow cooker sauce, without any of the caramel sauce, it would not taste good. You can always add the caramel sauce to taste. I hope that helps!

      • Tiffany Fullerton says

        Great, thanks for the quick reply!

          • Tiffany Fullerton says

            You were right, the pork was amazing! My whole family loved it and salsa of pineapple and snow peas. I would have never thought to combine those things. You’re great at what you do!

          • Jen says

            Thank you so much Tiffany! I’m thrilled it was a hit with the entire fam!

  14. Nicole says

    I made it with oyster sauce instead of fish sauce. Will this be a problem?

    • Jen says

      That should be fine, but you’ll know when you taste it 🙂

      • Nicole says

        Thanks! It’s finished now and tastes delicious. Not sure if I would taste the difference?

  15. Jane says

    This meal was absolutely delicious! Will definitely put it in my regular rotation. One question- I have a TON of the caramel sauce left. Any suggestions for how to use it up? (Can I marinate another pork shoulder in it and slow cook it?). Thank you!

    • Jen says

      Hi Jane, I’m thrilled you loved it! I’m sorry you have so much Caramel Sauce left over! I would use it in shredded chicken and freeze what you don’t want to use right now or you could also just freeze thee sauce.

  16. Pia says

    Hi Jen, this looks delicious. Can I make it with beef instead of pork, similar to your balsamic honey chuck roast beef recipe, but with this flavor?

  17. Nicole Ward says

    Everyone loved this – husband says best tacos he’s ever had (he eats a lot of tacos!). Just wondering how the pork reheats well?, and what is the best way to do that ?

    • Jen says

      I LOVE hearing that, thanks Nicole! Yes, it reheats well – the best is low and slow on the stove with a splash of water to add in some moisture lost when refrigerated. I hope that helps!

  18. Jennicha House says

    My husband and I were wondering if we could freeze the pork with the caramel sauce on it as it’s only the two of us and I’m sure we wont eat the entirety in one meal.

    If we can freeze it, will the flavor change and how long can we keep it frozen?

    • Jen says

      Hi Jennicha, I haven’t personally frozen this recipe, but in theory it should freeze great with the sauce. It will keep well for up to 3 months.

  19. Veronica Bradley says

    Hi Jen, my kitchen is currently being renovated, so accomplished this on bbq, slo cooker and two ring plug in. It was wonderful. Initially thought there was too much sesame oil but it disappeared in the caramel sauce, to which I added a good wack of sriracha. Served with Basmati rice and pak choi and broccoli cooked with green Chili, garlic, and fish sauce. Was really wonderful. Thank you.

    • Jen says

      You’re so welcome Veronica, I’m so happy you loved and and were able to make it without a slow cooker! Your entire meal sounds wonderful. Best of luck on your remodel – so exciting!

  20. Trissy says

    I made this last night!! The flavor is so amazing!! I skipped the Siracha. I cooked it on high for 8 hrs before I shredded and added caramel sauce. Then I let it sit until I put it in fridge for my meal prepping. Super simple, yet the flavor profile is outrageous!

    • Jen says

      I’m so happy you loved it Trissy and what a great idea for meal prep! Thank you!

  21. Kyllie Graham says

    Is it definitely coconut milk and not coconut water?

  22. Keziah says

    Hi Jen – love this recipe. Made it months ago and coming back to it again as I can’t find one as good!
    Please can you let me know the best cuts of pork to use for this? I have used a shoulder before but found it never went tender at all, it wasn’t with this recipe..maybe i was just cooking it wrong. But would appreciate your advice!

    • Jen says

      Hi Keziah, I’m so pleased you love this pulled pork recipe! I do use and recommend pork shoulder. If its not tender, then it just needs to be cooked longer as slow cookers can cook differently. When I was making food for a large group, I used 10 different crockpot at one time and all of them were done at different times so it sounds like your crockpot just requires more time. Best!

  23. Keziah says

    Thanks for replying Jen, will keep this advice in mind!

  24. Lauren says

    This look really good, and I love Asian flavors and pulled pork. So combining the two sounds awesome. However I am reluctant to add 1.25 cups of sugar to a sauce (even for 5lbs of meat). Also my husband abhors sweet Asian food so I always have to cut back with the sugar 🙁

    What are your thoughts if I added sugar (or honey) right to the cooking sauce and then just thickened it with cornstarch afterwards in a pan? Would that work? Or would a less sugar caramel sauce work better?

    • Jen says

      Hi Lauren, you definitely need a decent amount of sugar but if you are worried about it being too sweet, I’d start with half then you can always add more to taste. Enjoy!

  25. Abby says

    Hi Jen! Any suggestions for making this in the instant pot? The slow cooker function isn’t amazing so I was thinking maybe pressure cook part of the way and slow cook the rest? Any thoughts. Love all your recipes!!!

    • Jen says

      Hi Abby, I wish I was an instant pot expert, but I’m still working on it – sorry I can’t be of more help!

  26. Pali says

    Your recipe sounds great. Can I use fresh garlic and how much, also I cant find onion powder would minced onion work. Is there anything else I can use instead of the mirin/sherry? Thanks for your help.

    • Jen says

      Hi Pali, you can find both onion powder and garlic powder in the spices section of your grocery store. You can’t use fresh garlic in the rub or it will burn. Instead, you can add some fresh garlic to the sauce. Minced onion also won’t work in the wet rub – onion powder is best but you may add minced onion to the sauce instead. You can try white grape juice in place of the mirin and reduce the brown sugar to 1 cup. Not sure how that will turn out exactly as I haven’t tried it 😉

  27. Dawn says

    Hi Jen,
    What can you tell me about fish sauce? I’ve not used it and unfortunately don’t eat fish so I’m not familiar with it. This recipe looks yummy, but I wonder if it’ll be fish flavored in any way or can I just omit it. I’ve recently found your website and am loving everything I make! Thank you for sharing!


    • Jen says

      Hi Dawn, welcome to my site, I’m thrilled your loving my recipes! Fish sauce is a staple in Southeast Asian cuisine and and is used in practically every Thai recipe. It does not taste “fishy” when combined with other ingredients bur rather adds a wonderful savory, salty umami flavor. I highly recommend you embrace it – it will elevate every recipe it is used in – just don’t smell it ;)! If you must substitute, then you can use soy sauce. Enjoy!

  28. Karen says

    Hi. How would I adapt this recipe to use chicken breast if I do not eat pork? The sauce looks so good!

    • Jen says

      Cook chicken breasts on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred. Enjoy!

  29. katie Allen says

    Can this be frozen?

  30. Christy says

    Hello, I am just wondering, if i did this in the oven how long would i need to bake this for and at what temperature. Also, were i live we cant buy rice vinegar or the substitute of white grape juice. What do you think would be a suitable alternative?

    • Jen says

      Hi Christy, I would add 2 cups water around the pork and bake, covered tightly with foil, at 425 degrees F for 30 minutes then reduce heat to 325 F and continue to roast for an additional 3-4 hours or until shreddable tender, 205 degrees F.

  31. Heather says

    Made this tonight it was delicious!!! I missed the note about using a skillet and used a sauce pan to make the caramel sauce so my sauce didn’t thicken up even after 20 minutes of whisking constantly and I gave up 🙁 flavor was still amazing regardless!! Loved it! Wondering how much longer I would have had to whisk though lol!!

    • Jen says

      Sorry about that Heather, I bet that was discouraging! Hopefully next time it will be a runaway success!

  32. Kirsten says

    I followed the instructions for the sauce! Whisked for 10 minutes never thickened the seven minutes more and still didn’t thicken! What did I do wrong?

    • Jen says

      Hi Kristen, did you happen to use a smaller saucepan instead of a large skillet? If the pan was tall and narrow it would take much longer to reduce and thicken.

  33. Amy says

    Hi, if I was to make this recipe for 5 people using 2.5-3lbs of pork shoulder how long should I cook it for?

    • Jen says

      Hi Amy, I would reduce the cooking time by an hour or so, cook on LOW for 7-8 hours or on HIGH for 3-4 hours.

  34. Diane says

    My husband is allergic to all things seafood but I REALLY want to make this! Would Worcestershire sauce be an okay substitute for the fish sauce?

    • Jen says

      Hi Diane, I would substitute soy sauce instead. Enjoy!

  35. Bethany says

    Finally got around to making this yesterday and it was sooo good! I made it exactly as written – even using the full 2 tablespoons of ground ginger which I was very leery of – only substituting sherry for the mirin since that was the only ingredient I didn’t have on hand. I didn’t make quite enough rice for the leftovers, so we’re going to have sliders today for lunch. Thanks for a great recipe!

    • Jen says

      I’m so glad it was worth the wait, thanks Bethany! I love the idea of making sliders – yum!

  36. Raymond says

    Just made it for the first time. The meat was amazing! I can’t wait to make it again. The only thing I will change is the sauce. To sweet for my liking. Easy fix.

    • Jen says

      Thanks so much Raymond, I’m so pleased it will be a repeat!

  37. Danielle says

    Made this tonight – SO GOOD!!! Will definitely make again. I made it following the recipe exactly, no changes or substitutions.

    • Jen says

      Thank you so much Danielle, I’m so pleased you loved it so much!

  38. Barb says

    Looking forward to trying this. Do you use boneless or bone-in pork shoulder? Thanks

  39. Jillian says

    This sounds fantastic and will be on my menu for this week’s taco Tuesday – BUT I want to throw it on my smoker so bad…. Thoughts on that? Smoke for a few hours until 165 temp and then throw it in the crockpot with the sauce until it’s shred-able?

    • Jen says

      Hi Jillian, I think you thoughts on smoking it then then adding to the crockpot until shreddable is perfect!

  40. Deanna Hallgren says

    Hi we love the flavor of this dish – is there a way you can also create one using the Instant Pot? Sometimes I need to get dinner on the table faster. I have a carnitas recipe for instant pot that I could probably convert but thought I’d ask first. Love all your recipes! We are in South OC.

    • Jen says

      Hi Deanna, unfortunately I don’t have an IP version right now and am swamped with the holidays but I’ll add it to my list for 2022!

  41. Kim Quinones says

    I have made this recipe several times in the past, exactly as written, and each time it gets rave reviews!
    It is a bit time consuming but SOOO worth it! Absolutely positively delish!

    • Jen says

      Thank you so much for taking the time to comment Kim! I love hearing this is a repeat favorite!

  42. Shelley says


    Boneless or bone-in pork butt?


    • Jen says

      You can use either but I use boneless. Enjoy!

  43. Christine says

    Could I make this in an instant pot?

    • Jen says

      Yes, but I haven’t experimented with it so I can’t give you specifics, sorry!

  44. Lori Gamble says

    What type of tortillas do you use in this photo shoot?

    • Jen says

      La Tortilla Flour Tortillas. Enjoy!

  45. Kim says

    How did you warm up your tortillas? They look “black” as if you grilled it, is that correct?

    • Jen says

      Hi Kim, I char them over my open gas flame stove but you could also use a grill pan or cast iron skillet.

  46. Heather Birger says

    Made this today for my daughter and her husband. OMG so good. Yes, I made it, I get to tats test it. Daughter will have Asian slaw with brown rice for her sides , son in law will have Asian sesame noodles.
    It’s so good my mom has requested it for her birthday.

    • Jen says

      That is amazing, I’m thrilled everyone loved it so much, thanks Heather!

  47. Tori says

    This looks so amazing. The wrap that you used looks perfect as well: could you tell me what you used for the wrap? It looks homemade.

    • Jen says

      Hi Tori, it is Guerrero brand flour tortillas – enjoy!

  48. Leanne says

    Made this exactly as written and it is delicious!

    • Jen says

      Thanks Leanne, I’m so pleased it was a hit!

  49. Denise says

    What is the nutritional value of this recipe? Looks delish!!!

  50. Tamara Reaume says

    I made the Asian Caramel Slow Cooker Pulled Pork. DEEEEElicious! Excellent recipe!! We’re having the leftovers tonight with tortillas and coleslaw. Really, really tasty and will definitely make it again.

    • Jen says

      Thanks so much Tamara, I’m so pleased it’s a new repeat favorite!

  51. Kathy M says

    This is my new go-to recipe for any time I have a big crowd. I’m not typically a pulled pork (or chicken) fan, but I didn’t want to stop eating this! I’m getting ready to have a crowd over, and in the mix we have some pescatarians. I’m hoping to find a way to make one regular batch, then a second batch of just the sauce to add to seitan. Do you have any suggestions for how to amend the sauce for that purpose, assuming it’s even possible? Thanks!

    • Jen says

      I’m so pleased it’s a favorite Kathy! I think it can be done – I would simmer the sauce not added to the pork on the stove for a bit to replicate reducing in the slow cooker, then proceed with the recipe. Good luck!

  52. Emma says

    Are you supposed to use sriracha AND Asian hot chili sauce or just either?

  53. Melissa says

    What sorcery is this?! I don’t much fancy pork, but my husband came home with a ginormous slab which I hadn’t a clue what to do with. So I searched for recipes and I came across yours. .. This was a huge hit! I followed everything, no changes or additions, and it was great. My pork-loving hubby devoured it, and the rest of us ‘non-pork-lovers’ enjoyed it as well. Looking forward to enjoying the leftovers ☺️ Thanks so much!

    • Jen says

      LOL! I’ll have to add “sorcery” to the recipe description 😉 I love hearing this recipe was such a hit with everyone in your house, thanks so much Melissa!

  54. Stephanie says

    This Asian caramel pork was AMAZING! I served this bowl style with rice and veggies, it was fantastic. The sauce came together beautifully, with the flavors of the coconut milk and sweet chili sauce coming thru. Thank you.

    • Jen says

      Thank you for the glowing review Stephanie, I’m so pleased they were a hit! Your bowls sound divine!

  55. Kathy says

    Just wanted to say, I just made this tonight and it was SOOO good! My husband said this was probably one of the best things I’ve ever made! I made a few adjustments and ommited the siracha or asian hot chili sauce as I didn’t have any on hand and forgot to add it to the grocery list and subbed some additional soy sauce for the fish sauce, but followed the rest of the recipe. I also made the pineapple salsa and holy cow that was amazing with the pork! Thank you!

    • Jen says

      Wow Kathy, that is the ultimate compliment, thank you so much! I’m thrilled it was such a hit and that you even made the pineapple salsa!

      • Emma says

        Hi can this be made in the oven? If so what would I need to alter in the recipe?

        • Jen says

          Hi Emma, yes you can make this in the oven. I would bake tightly covered 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. I would check the pork the last couple hours of cooking to make sure there is still liquid and add a little coconut milk if needed. I hope this helps!

  56. Jo says

    Hi thank you for this beautiful easy to prepare sit back meal. Loved it and the flavour’s are amazing.Served with steamed rice and asian green’s. Big hit with the family…….

    • Jen says

      Thanks Jo, I’m so pleased everyone loved it!

  57. Heidi says

    This sounds wonderful and I can’t wait to try it. However my husband HATES coconut and can taste any coconut ingredient. Any suggestions for substitutions?

    • Jen says

      I Heidi, I would use evaporated milk instead. Enjoy!

  58. Melissa says

    Can I substitute the coconut milk for something else ? I am severely allergic and I want to make this

    • Jen says

      Hi Melissa, I would use evaporated milk.

  59. Mary says

    Hi Jen!
    I am so excited to make this recipe. I have a quick question. I noticed that the coconut milk you use from the recipe is a little different from regular coconut milk. If I cannot find this brand, should I use regular full fat coconut milk or should I use evaporated milk? I want to stay as close to your recipe as possible so your suggestion is really important to me!

    • Jen says

      Hi Mary, I would use regular full fat coconut milk. Enjoy!

  60. Marty says

    Just made your recipe in my electric pressure cooker. It’s not an IP because I have had it long before Instant Pots became a thing but I assume it has a pressure cooker function. I followed your recipe exactly except I have a browning feature on my pressure cooker and it gives me a great seared crust. I put my lid on and set it for 1 hour. I let it release naturally after it was done cooking. The pork pulled easily (and was delicious even without the caramel sauce) and I got approximately 3 cups of liquid sauce. Just thought your followers would like to know that they can make this in just a little over an hour as opposed to 6 to 8. Great recipe and I will make this often. Thank you.

    • Jen says

      Thank you so much for sharing Marty, that is super helpful!

  61. Maggie says

    AMAZING! we have made this pork at least 10x. the flavor is unbelievable. SO good on tacos, salads, sandwiches.

    • Jen says

      Oh my goodness, you have made this recipe more than me! 😉 I love that you love it!!!

  62. Lois says

    OMG as my family likes to say – this is a HERO! Followed the recipe to a T and it is delicious!!!

    • Jen says

      I love hearing that, thanks so much Lois!

  63. Kerri Lamance says

    Can you sear the meat and add the ingredients the night before?

      • Todd Shelton says

        Will definitely make this since I’m a all for any BBQ guy. Do you know if same recipe works with pulled chicken for pork allergies?

        • Jen says

          Yes, you can absolutely use chicken, yum!

  64. Anne says

    Hi.. can you freeze this once it’s cooked OR assemble it with marinade, freeze, then cook? Prep ahead of time?

    • Jen says

      Yes, you can absolutely freeze it either way! It is also delicious prepped ahead and rewarmed.

  65. Danielle says

    This is seriously the best dinner I have ever made! I wouldn’t change a thing. This is more then restaurant quality, and I will make it again and again!

    • Jen says

      Thank you Danielle, I so appreciate your 5 star review!

  66. Jeanette says

    Hi! My grocery store typically only stocks 8-10lbs pork butt, nothing smaller. Would you just double all the other ingredients and extend the cooking time?

    • Jen says

      Yes, that is exactly what I would do. Often with pulled pork recipes I don’t double the liquid, but this one doesn’t have very much and is all needed for the caramel sauce. Good luck!

  67. Nicole says

    This sounds like it would be amazing without the Carmel sauce added. Have you in tried this?

    • Jen says

      I haven’t but I’m sure it would be tasty, just different 😉

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