Easy Slow Pulled Pork

Juicy shredded pork gets soaked in a bold, punchy Asian-style sauce that totally lights up your taste buds. This dish uses pork tenderloin, which is a lot leaner than cuts like pork shoulder but still ends up super soft and fall-apart tender. You'll only need about 10 minutes to get it set up, then just let the slow cooker work its magic throughout the day. Scoop it into tacos, load it on slider buns, swirl it with noodles, or just spoon it over some rice when you want something awesome without much effort.

Irresistible Ingredients

Cornstarch: This thickens the sauce so it clings to every bite. Trust me, you want this texture.

Fresh ginger: It brings a little warmth and zing, and that's what sets the flavor apart. Dried works, but fresh makes a big difference.

Dark soy or molasses: A splash of this gives you that deep color and some rich notes. Regular molasses does the job if that's what you've got, but skip blackstrap—it gets bitter.

Fresh garlic cloves: No chopping here! Throw them in whole to let that garlicky flavor seep into every bite. Don't even think about using the pre-minced stuff.

Red pepper flakes (optional): Only if you want some kick! Go light at first—you can always toss in more later if the mood strikes.

Pork tenderloin: Pick one that's got a nice pink color and not much fat. Cooks up tender and juicy every time.

Soy sauce: That classic umami taste comes from here. I usually grab the low-sodium kind for more control, but use what you have.

Honey: For that sweet finish and sticky texture. Way better than plain sugar and totally makes the sauce.

Rice wine vinegar: Adds a little tang to lighten things up. I've tried apple cider vinegar and it worked great too.

Toasted sesame oil: This right here is a flavor bomb—nutty and toasty. Don't swap in plain sesame oil, it's really not the same vibe.

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How It Comes Together

Finish & Shred:

Take out the garlic (they've done their job here), then grab two forks and pull the meat apart. It should basically fall apart with zero effort. Stir everything together so every bit gets coated in that awesome sauce. Flick it to high just for 10 minutes to let everything soak up the flavor and thicken up slightly.

Let It Cook:

Slap on the lid and let it do its thing: 2-2½ hours on high or maybe 4 hours set to low. You'll know it's ready when that pork is insanely soft—you can poke it with a fork and it just gives. Thicker pieces might need a little longer, especially if your meat is straight out of the fridge.

Sauce in a Snap:

Just mix together soy sauce, honey, dark soy or molasses, sesame oil (toasted, not regular!), rice vine vinegar, ginger, cornstarch, and pepper flakes if you want it hot. It's fine if it's a bit lumpy—the slow cooker's gonna smooth it all out. Pour right on top of the pork.

Cover the Meat:

Turn the pork a bit so it gets some sauce on all sides. Don't stress if everything's not under the liquid. Juices show up as it cooks and the steam does all the heavy lifting. It’s not like a stew, so no need to drown it.

Into the Cooker:

Drop the pork into your slow cooker and scatter the whole garlic cloves around. No browning first—I've tested both ways and nobody could tell the difference. This is all about easy, hands-off cooking!

Easy Ways To Serve

Fill a bowl with hot jasmine rice and load it up with shredded pork, then toss on some sliced cucumbers, julienned carrots, shredded purple cabbage, and a sprinkle of sesame seeds. It’ll look super colorful and tastes great too. Or get creative and do a taco night: set out the pork, flour tortillas, lime wedges, and toppings for everyone to build their own plate—people love that.

Make It Your Own

Stir in a spoonful of peanut butter if you want to go a little Thai—seriously, it’s amazing. Prefer a little Korean flair? Add gochujang to the mix toward the end for sweet heat. Need to bulk it up? Throw in thin-cut onions and bell peppers for the last 30 minutes; they’ll still have some crunch and soak up lots of flavor.

How To Handle Leftovers

Put leftovers in a tightly sealed container and stick it in the fridge—it’ll keep for about four days. Actually, the flavors get even better after a night or two as the pork really absorbs the sauce. Want to save it longer? Toss portions in freezer bags, squish out the air, and freeze flat. They’ll keep for around three months. When you’re ready, thaw in the fridge and warm it gently in a skillet with a splash of water so it stays juicy.

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Real-Life Cook’s Tips

Grab slow cooker liners if you hate cleanup—just ball them up and toss.

Sauce too thin at the end? Take the lid off and turn it to high; let it bubble for 15-20 minutes and it’ll get nice and thick.

Want an extra punch? Quickly toast a handful of sesame seeds in a dry pan and toss them on right before you eat. Bam—new level.

I’ve made tons of slow cooker meals, but this Asian pulled pork always wins. It packs serious flavor for almost zero work. My friends constantly ask how I pulled off such a killer dinner, and their jaws drop when I say how easy it was. That’s the kind of kitchen win I’m here for—crazy simple but tasty enough for any get-together.

Recipe FAQs

→ What pork cut should I use?

Tenderloin is quick, but shoulder and butt are better for long cooking.

→ How do I replace the vinegar?

Any vinegar works, like apple cider, red wine, sherry, or white wine.

→ How to make it spicy?

Toss in chili sauce or more crushed red peppers.

→ Best ways to eat it?

Pair with rice, noodles, in tacos, sliders, or next to veggies.

→ Can I slow-cook it longer?

Sure! 4 hours on low is great for tenderloin, 8-10 for larger cuts.