Slow Cooker Asian Pulled Pork

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This meal is going to go down in history as one of my favorite meals ever.  This was so delicious I couldn’t get enough of it.  My family loved it just as much and my little 9 year old kept sneaking some from the crockpot.  The flavor of the sauce was amazing and the pork just pulled apart because it was so tender.  Definitely one that we will be making again and again!

Rating: 5 stars  Difficulty of Recipe: 2 stars
Things that I changed:  I doubled sauce that gets dumped in at the end.
Things that I would do differently next time: I am going to try it with chicken too!
Will I make it again?  Yes
2-3 pounds of pork roast 
1 cup water
1/2 tsp Shirley J Chicken bouillon or 1 tsp chicken bouillon granules
1 onion, cut into large chunky slices
1/4 cup low sodium soy sauce
1 Tbsp Worcestershire Sauce
1 tsp minced garlic
1 Tbsp brown sugar
2 Tbsp Oyster Sauce
1. Spray slow cooker with cooking spray and place the pork on the bottom.  Pour the water and bouillon.  Place onions around the roast.  Cover and cook on low 7-10 hours.  The pork should be tender and easy to shred.
3. When pork is finished drain the juices and discard onions.  Shred the meat.
4.  Combine soy sauce, Worchestershire, garllic, brown sugar and oyster sauce.  Pour over the meat and stir.
5.  Let it cook for another 30 minutes so that the flavors are blended.
6. Serve over hot rice or ramen noodles.


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I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.
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  1. Sounds delicious and so simple..Pinned 🙂

  2. I loved this one too. Thanks for posting!

  3. So this looks so good that I’m making it tomorrow. I’ve never used oyster sauce before. Both my husband and I love Asian food but dislike seafood. Does it have a really potent fishy flavor? Or does it just enhance the Asian flavors? Thanks for all the great recipes!

  4. Okay, this pork is so good! It was such a hit with my husband. I followed your tip and doubled the sauce (my roast was nearly 4 pounds). You’re right, no fishy taste at all from the oyster sauce. This is definitely going to be made again and again in our house! We’re going to use some of the leftover pork to make some potstickers later this week. Thanks for an awesome recipe!

  5. Is the 1 tsp chicken bouillon granules the equivalent of 1 chicken bouillon cube?? Should I desolve that in the water that I pour in with the roast?

  6. Allergic to shellfish, any idea if this would work simply eliminating the oyster sauce?

  7. Just wanted to drop by and say that I love this recipe! I’ve made it a few times now and it has been a huge hit. 🙂 I also mentioned it on my blog, and linked it back to here, hope that’s ok! Looking forward to trying more of your wonderful recipes.

  8. Sherrie Matthews says:

    Wonder how this would be in tacos?

  9. Super recipe!
    I did this dish today and it is delicious…
    Next time i will do that with doubled sauce.

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