Asian Inspired Pulled Pork Shoulder (For Tacos or Sliders)

"Recipe is for a crock pot! Delish and easy! This is based off of a traditional Char Siu sauce, but true to my nature I can never leave well enough alone! I modified this recipe a lot. I just couldn't help myself. Also, the meat is usually prepared over fire or roasted, but I really wanted to find a recipe that worked well in a slow cooker and I think I accomplished that by making my mods. Hope you like it too! ENJOY!"
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by Anonymous photo by Anonymous
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by MixnVixn photo by MixnVixn
Ready In:
8hrs 10mins




  • 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.

Questions & Replies

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  1. Breck W.
    Hands down, one of the best tacos I've ever had. Delicious! These need to be readily available for those folks that don't cook, i.e. food truck or restaurant. I will attempt to make them myself:) Thanks for sharing!
  2. quit2k
    I assume the first half cup of water goes in the crock pot ? The recipe doesn't mention it.
  3. DianaEatingRichly
    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.
  4. Anonymous
    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!!
    • Review photo by Anonymous
  5. adopt a greyhound
    Very good use for the leftover pulled pork I had. Made the sauce and the tacos. Served with a salad.


  1. Michael G.
    I think I will try searing it first and see how it turns out. I'll let you know......



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