Asian Inspired Pulled Pork Shoulder (For Tacos or Sliders)
photo by DianaEatingRichly
- Ready In:
- 8hrs 10mins
- 3 3 lbs pork shoulder or 3 lbs tenderloin
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon salt (or to taste)
- 1 large yellow onion, cut in large chunks
- 1⁄2 cup water
- 2⁄3 cup hoisin sauce (I use Koon Chun Sauce Factory brand)
- 1⁄2 cup honey
- 1⁄2 cup low sodium soy sauce
- 1⁄2 cup water
- 1 tablespoon sesame oil
- 3 tablespoons mirin
- 1 tablespoon rice wine (shaoxing)
- 2 inches lemongrass, fresh, finely diced
- 2 tablespoons ginger, fresh, finely grated
- 2 garlic cloves, finely grated
- 1⁄2 teaspoon Chinese five spice powder
- In a small sauce pan add the following items: hoisin sauce, honey, soy sauce, ½ cup of water, sesame oil, mirin, shaoxing rice wine, lemongrass fresh, ginger, garlic, and the Chinese five spice powder.
- Whisk together. Reserve 1/4 cup for basting and set the pan with the rest of the sauce on the stove over low hit to thicken. About 30 min, whisking occasionally to prevent burning. Remove from heat and set aside to cool completely.
- Place onion chunks in bottom of crock pot and set as low. Salt and pepper the pork on both sides and place on top of the onions.
- Baste top and sides of pork with the reserved sauce. Add the lid and cook for 6-8 hours on low or 3-5 hours on high. You will know it's done when it is falling apart. YUM!
- Add the cooled Korean inspired BBQ sauce reduction to a magic bullet or blender and blend until smooth. Set aside. Will keep in fridge for 2 weeks.
- I use this for Asian pork tacos or pulled pork sliders. Serve either one topped with shredded green and purple cabbage, thinly slices quick-pickled radishes and cucumbers, green onion, cilantro and basil. Dress with a drizzle of spicy sriracha aioli and a drizzle of the Korean inspired BBQ sauce reduction.
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I would give this a sixth star if I could! Really easy, so flavorful. Made wonderful tacos with a broccoli slaw, pickled radishes, and sriracha mayo. Making these for family on our beach trip next week. Oh, only change was I used a generic BBQ sauce and molasses in place of the hoisin because I was out. Added a smokey flavor that was really wonderful.
I didn't have rice wine so I used some chardonnay and I used the squeeze bottles of lemongrass and ginger since I didn't have fresh on hand, but otherwise I followed the recipe list exactly as written. I didn't baste my pork in the sauce during slow cooking because my pork had a nice layer of fat and I knew the sauce would get lost. However, as soon as I shredded the pork I added a generous 1/2 - 3/4 cup of sauce and kept warm while the rest of the sauce was thickening. I served the pork on grilled corn tortillas with red cabbage, savoy cabbage, sliced radishes and green onion. We drizzled siracha mayo and more sauce on top. What a fantastic recipe!!
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