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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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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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!!!
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!
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!
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!
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 🙂
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!
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!
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 🙂
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!
Rachel says
Is the ginger fresh or the dried?
Jen says
Hi Rachel! It is dried powdered ginger. Enjoy!
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.
Larry
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!
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!
Barbara Epperson says
Can I make this recipe a day ahead and reheat? It looks awesome!
Jen says
Absolutely! Enjoy!
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!
Jen says
My pleasure, enjoy!
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!
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?
Nicole
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.
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?
Jen says
Absolutely! Enjoy!
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!
Jennicha House says
Hello
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.
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!
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!
Kyllie Graham says
Is it definitely coconut milk and not coconut water?
Jen says
Yes coconut milk.
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!
Keziah says
Thanks for replying Jen, will keep this advice in mind!
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!
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!
Brittany Cowden says
Currently cooking in the instant pot and fingers crossed it will turn out ok!
Jen says
Fingers crossed! I hope it’s delicious!
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 😉
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!
Dawn
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!
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!
katie Allen says
Can this be frozen?
Jen says
Absolutley!
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.
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!
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.
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.
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!
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!
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!
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!
Barb says
Looking forward to trying this. Do you use boneless or bone-in pork shoulder? Thanks
Jen says
I use boneless. Enjoy!
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!
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!
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!
Kristyn says
I made this tonight in the instant pot and we loved it! I used a pork loin roast, high pressure for 50 minutes. It was great, but I would probably do 60 minutes next time. There was definitely enough liquid with the slow cooker sauce. I had to do some ingredient substitutions due to my pantry availability. I used apple juice instead of rice wine, franks red hot (just a few splashes) instead of sriracha, and omitted the fish sauce.
I cooked the caramel sauce on the stove top initially and then added it into the IP on medium sauté to reduce while I shredded the roast. It took about 10 minutes to reduce and I did add a bit more cornstarch to thicken.
Definitely will make again!!
Jen says
Hi Kristyn! Your comment must have gotten lost in a backlog but I am so glad I am finding it now! You are a great cook, I love the creative substitutions! I’m happy it will be a repeat!
Shelley says
Hi
Boneless or bone-in pork butt?
Thanks!
Jen says
You can use either but I use boneless. Enjoy!
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!
Lori Gamble says
What type of tortillas do you use in this photo shoot?
Jen says
La Tortilla Flour Tortillas. Enjoy!
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.
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!
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!
Leanne says
Made this exactly as written and it is delicious!
Jen says
Thanks Leanne, I’m so pleased it was a hit!
Denise says
What is the nutritional value of this recipe? Looks delish!!!
Jen says
Thanks so much! You can find info here: https://www.myfitnesspal.com/recipe/calculator
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!
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!
Emma says
Are you supposed to use sriracha AND Asian hot chili sauce or just either?
Jen says
Either one, enjoy!
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!
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!
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!
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!
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!
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.
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!
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!
Leah says
This was very helpful, thank you!
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!!!
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!
Kerri Lamance says
Can you sear the meat and add the ingredients the night before?
Jen says
Yes!
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!
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.
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!
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!
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 😉
Lindsey Hughes says
I have & it’s delicious! Next time I’m skipping the caramel, although it’s tasty, it’s so good without it too!!
Mechelle B says
This is so good! The flavor was amazing, I did the taco recipe for this and my family said to definitely make this again!
Jen says
Thank you Mechelle, I’m so pleased it is a new repeat favorite!
Carey says
I’ve never left a review on a recipe before but had to check in on this one. My husband called this “birthday meal quality.” I call it “company food.” High praise! I made it according to all instructions and ingredients. The caramel sauce is essential and so worth the extra effort. Our family doesn’t tolerate spicy foods, and this was just perfect for us as written. Just a bit of spice for flavor, but not hot. This is a new favorite!
Jen says
Thank you so much for taking the time to comment Carey! I’m thrilled the entire family loved it and it was the perfect hint of spice!
Deena says
Hello! I am making this (currently in the slow cooker) but with 9.5lbs of pork shoulder as I couldn’t find anything less. I doubled the sauce but was wondering how much I need to increase the cook time by? Thank you so much! Love all your recipes
Jen says
Hi Deena, I’m honesty not sure, I haven’t cooked one that large! I would cut it in half or quarters for quicker cooking and check it as needed.
Kristin DeMore says
Sounds Amazing-haven’t made it yet- but I’m about to! I will review when finished… eating! Lol the tacos sound SO GOOD also! Thank you.
Jen says
Thanks Kristin, I hope you love them as much as us!
Jena says
Hi! This looks amazing! I’m gathering my ingredient list and I’m wondering if I can use Franks brand sweet chili sauce rather than buying another bottle that is in the Asian aisle. Just curious if there is a difference or if I can use this one instead! Thank you!
Jen says
Yes, that should be just fine. Enjoy!
Laura C says
This was so, so good. The meat was tender and juicy, and the flavor was sensational. We served over rice with stir-fried broccoli and red bell pepper on the side (I used a few tablespoons of the caramel sauce as the liquid in the stir fry.) A lick-your-plate-clean type of meal. Thanks once again, Jen!
Jen says
Thank you for the glowing review Laura, I’m so pleased you loved it! Your entire meal sounds superb and I love the idea of stir frying the veggies in some caramel sauce – yum!
Tracey says
Was a huge hit! Delicious!
Jen says
Thanks, Tracey! I am thrilled it was a hit!
Deb says
Hi. Can you use pork tenderloin for this recipe? I have a large one in the freezer and would like try it in this recipe.
Thanks
Jen says
HI Deb, pork tenderloin isn’t good for shredding because it’s so lean so I would advise against it.
Adriane says
Is it rice wine vinegar or mirin?
Jen says
Hi Adriane! It is Mirin (Japanese sweet rice wine). I hope you enjoy!
Laurence says
Followed this recipe closely (did some small swaps because I didn’t have everything) and it was SO GOOD! fun to make and very delicious
Jen says
Thank you, Laurence! I am so glad this was enjoyable and fun to make! I hope you have a wonderful week and find more recipes to enjoy!
Pete Lee says
OMG! this was so GOOD! Addictive. I used it in the taco recipe with rave reviews. The next day I did a warm taco salads. YUMMO.
Jen says
Yay! Thank you so much, Pete, I am so happy this one’s a winner! I hope you have a wonderful week and find more recipes to enjoy!
Ashli says
Hi Jen,
This was delicious! The family loved it, even before we added the tasty sauce. Like Marty, I cooked this in my Instant Pot, which is how I cook pork shoulder/butt all the time. I normally cut the pork into pieces, discarding extra fat – sear both sides of the pork pieces and then cook on high for 30 min, natural release for 15. Comes out perfect every time. We didn’t have sriracha and was still delish! Would be good with some green onion on top. Thanks for a great recipe!
Jen says
Thank you so much, Ashli! I’m so glad your family loved this! Thanks for the tips on cooking this in an Instant Pot!
Leese says
I love every one of your recipes I’ve made (which is a crazy high number of them) and as I used to live very near you, it makes me smile extra to use your recipes as it feels like a tie toward my old home 🙂
Any thought on the feasibility of not using fish sauce and if I’d need a replacement? We can’t use any fish or shellfish things because of an allergy, but I’d really love to try this. I may just go for it anyway, but on the off chance you still reply to comments, I thought I’d ask first!
Thanks so much!
Jen says
That makes me so happy to hear that my recipes help you feel closer to home! Fish sauce can be substituted using equal parts soy sauce and rice vinegar. Let me know how it goes if you try it!
Lisa says
I know I just commented with a question the other night on this recipe, and probably don’t answer this publicly, but I had not read the love story part of your story until yesterday for some reason.
Did you grow up in Poway and have a sister, Kim, who graduated from PhD in 95? Once I saw your maiden name it dawned on me that I’m quite sure I remember her saying she had sibling(s?) with CF, and as I had some other friends with it and it just not being something you heard people talk about back then, I’m guessing since you’re also LDS and a Sabin odds are high that you are sisters or at least relatives!
If so, what a crazy small world and I can’t believe I somehow hadn’t pieced it together earlier when I started using your recipes!
Jen says
Yes, I do! She is in pictures in the section A Perfect Brightness of Hope, and the Kidney Transplant Update-Surgery Day! It really is such a small world!!
sally wright says
Hello, Jen
Last night my great friend as well as superb cook was raving about this recipe – not only did she give me the recipe ASAP! but has now introduced me to you and your terrific site. I haven’t been able to read all your amazing whole story quite yet but can already feel your joyful and enthusiastic energy. It’s contagious!
My question is can this recipe be halved as it’s only my husband and me? if so, how long would the pork need in the slow cooker? While I have one, I am very inexperienced with using it.
Can’t wait to try this and so many more from your site.
Sally
Jen says
Hi Sally! I am so happy you found me! I hope you find more recipes to love! I would keep the cooking time about the same 🙂 Enjoy!
sally wright says
Wow! That was a quick, great response!
Thank you so much, Jen.
Now to make it …
Stay tuned!
Jen says
Of course! Best of luck!
Mechelle Bodzin says
This is one of our family favorites! Everyone is excited when it’s on the menu. At first I wasn’t sure about the carmel sauce, but I went with it and I’m so glad I did! I’ve shared this recipe so many times because the flavor is unbelievably good! I do a shortcuts by using pre-made Pico when I’m short on time. Otherwise, I don’t change a thing. Thanks for this amazingly delicious meal!
Jen says
I am so glad that you and your family love the recipe and that the sauce pairs well! Thanks for sharing the recipe!
Anna says
Can you do a version of this recipe if the pork loin is frozen?
Jen says
Hi Anna, unfortunately it needs to be thawed otherwise it stays at an unsafe temperature too long and will grow bacteria. Sorry!
Sarah says
I have Michiu—I believe it’s a Chinese rice wine. Would that work instead of the Japanese rice wine?
Jen says
Yes!
Kathleen Perez says
Can I substitute heavy cream for coconut milk
Jen says
The consistency would be similar with heavy cream, but you’d be missing the coconut flavor – so totally your call.
Kelley Richard says
Hi, Kathleen! Did you try it with heavy cream? I was wondering the same thing. Thanks!
kat says
Hello! I’ve made this with pork shoulder and it’s just delicious! My family devoured it! Unfortunately for me, my body doesn’t love pork! I am wondering if you’ve ever subbed in beef chuck in this recipe! Thinking of giving it a try! Let me know if you have any suggestions!
Jen says
Hi Kat, beef would still be delicious!
Anna says
This has been a CONSISTENT favorite with my family (including two usually picky toddlers)! The flavor of the sauce is so good I’m tempted to just drink it up before even pouring it back over the pork. Every time I buy a pork butt now my husbands eyes light up and assumes I’m going to be making this recipe! An all around WINNER!
Jen says
Thank you so much for your comment! I am so happy to hear that it has been such a go-to!
Megan says
Hi! What would you recommend using as a non alchoholic substitute? I would never use rice wine for any other recipes as well so a little more common ingredients are easier for me!
Jen says
White grape juice is the best substitute, enjoy!
Teo says
Hi Jen
I am looking forward to making this recipe on the weekend for friends, my piece of pork is closer to 6.5lbs and won’t fit in my slow cooker so will be going in the oven, how long do you think I should cook it for?
Also do you think it would be ok to freeze the leftovers? Thanks!
Jen says
Hi! The general rule for cooking pork butt/shoulder is to roast it low and slow, about 1.5 to 2 hours per pound at 300 degrees F. And yes, it can be frozen for up to 3 months! Hope this helps!
Teo says
That’s great! Thank you for your quick response x
Lady Lindsey says
I tried this tonight and it was fantastic! My slow cooker is an instant pot / slow cooker combo. I did low for 8 hrs, but at the end of 8 hrs my temps were reading 140-160 degrees. So I put on the instant pot lid, switched to the instant pot setting, and cooked for 15 mins on manual, then let natural release for 15 mins. That brought my temps between 190-200 degrees in the roast. PERFECT! I then followed as directed for shredding & making the sauce. It was delicious!!! I am curious if anyone has made this in the instant pot from start to finish?
Jen says
I’m so glad you loved it!!
Libby says
Can I make ahead and freeze? And if so, how do you recommend I reheat it?
Jen says
Yes, just allow it to thaw in the fridge overnight. 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.
Ashley says
This was SOO GOOD! How can I make the pork pieces more crunchy/crispy?
Jen says
I’m so glad you loved it! Since it’s saucy it isn’t usually crispy, but maybe after cooking it you can stick it in the oven at 425 until it crisps up a bit!
Paula says
I accidentally used rice wine vinegar. Will that work?
Jen says
Hi Paula, at the end of cooking, you may need to add a little sugar to taste, but it should be fine. Enjoy!
Lizzie says
By far the best pulled pork I have ever made. That caramel sauce… oh my days!!
Jen says
Thank you!! I’m so happy to hear that you loved the pork and sauce!
Rachel says
Hi, can’t wait to try this, however I only have regular soy sauce (not reduced sodium soy sauce). How much would I use in the sauce?
Jen says
I haven’t tried it, but I would suggest using 1/3 cup to keep the sodium in check. Hope this helps!
Max says
Hi Jen
Was going add a little Korean kick slow cook, adding in some Gochujang paste, little Asian pear, ginger, got some Asian chives. Question the wet rub you used looks great but do you use as a marinate say few hours or overnight and then sear it and on to the crock pot for 8-10 hours? Love your posts always tell people looking for something good head to Carlsbad Cravings!
Jen says
Hi Max, sounds exciting! Nope, you can rub the wet rub mix onto the pork right before searing! Easy! So thrilled you love the recipes!
Dee Ann Cottam says
Would honey work as a substitute for the brown sugar for the caramel part?
Jen says
I’ve never tried with honey, but you could experiment! Honey is sweeter than brown sugar so I would suggest reducing it to 3/4 cup of honey and leaving out the water. I hope this helps!
Karen says
Sear on all sides: does that mean FOUR sides? Not 2, right? I hope to make this in a couple of days
Jen says
Yes, all four sides. Enjoy!
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!