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Don’t forget to enter HERE to win the iPad Mini!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!

Slow cooker asian pulled pork served over white rice and on a black plate.
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

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SLOW COOKER ASIAN PULLED PORK

By: Alyssa Rivers
This asian pulled pork is slow cooked to perfection leaving the meat tender and juicy!
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 6 Servings

Equipment

  • 1 Slow Cooker

Ingredients 

Instructions 

  • Prepare the slow cooker by spraying it with cooking spray. Place the pork on the bottom and the onions around the pork.
  • In a small bowl mix together the water and bullion. Pour the mixture over the pork.
  • Cover and cook on LOW for 8-10 hours, depending on the size of the pork.
  • When the pork is finished drain the juices and discard the onions.  Shred the meat.
  • In a small bowl mix the soy sauce, oyster sauce, brown sugar, Worcestershire sauce, and garlic.  Pour the sauce over the meat and stir.
  • Let the meat and sauce cook for another 30 minutes so the flavors are blended, then serve.

Nutrition

Calories: 227kcalCarbohydrates: 6gProtein: 35gFat: 6gSaturated Fat: 2gCholesterol: 95mgSodium: 625mgPotassium: 634mgFiber: 1gSugar: 3gVitamin C: 2mgCalcium: 19mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Dinner, Main Course
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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11 Comments

  4. 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.

    Reply

  6. 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?

    Reply

  7. 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!

    Reply

  8. 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!

    Reply

    1. No it does not have a fish taste at all!! I hate seafood as well! It really just enhances everything! Let me know how you guys like it!! 🙂

      Reply