Slow Cooker Asian Pulled Pork with Soy Oyster Glaze
Tender, flavorful pulled pork infused with Asian-inspired seasonings and finished with a savory-sweet glaze of soy sauce, oyster sauce, and brown sugar. The long, slow cooking process breaks down the meat into perfectly shreddable strands while the aromatic bouillon base keeps it moist. Perfect for sandwiches, rice bowls, or tacos when you want something different from traditional BBQ pulled pork.
Ingredients
- 2 pounds pork roastchicken thighs1:1note:reduce cook time to 6-7 hours
conf:4
- 1 cup water
- 1 teaspoon chicken bouillon granules
- 1 large onion, sliced into 1/4-inch half circles
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon minced garlic, 1 clove
Instructions
- 1
Spray slow cooker with cooking spray and place pork on bottom with onions around it
- 2
Mix water and bouillon in small bowl and pour over pork
- 3
Cover and cook on low for 8-10 hours depending on pork size
- 4
Drain juices and discard onions, then shred the meat
- 5
Mix soy sauce, oyster sauce, brown sugar, Worcestershire sauce, and garlic in small bowl
- 6
Pour sauce over shredded meat and stir to combine
- 7
Cook for another 30 minutes to blend flavors before serving
Tips
Choose a well-marbled pork shoulder or Boston butt for the most tender, flavorful results that shred easily.
Save some cooking liquid before draining to add back if the meat seems too dry after shredding.
Good to Know
Refrigerate for up to 4 days in airtight container. Freezes well for up to 3 months.
Can be made 1-2 days ahead. Reheat gently with a splash of broth if needed.
Great on sandwich buns, over rice, in tacos, or with Asian slaw.
Common Mistakes
Don't skip draining the cooking liquid or the final sauce will be too watery
Avoid overcooking past 10 hours or meat may become mushy
Substitutions
FAQ
Can I cook this on high instead of low?
Yes, cook on high for 4-5 hours, but low heat gives better texture and prevents the meat from becoming tough or stringy.
What cut of pork works best for this recipe?
Pork shoulder or Boston butt roast work best due to their marbling and connective tissue that breaks down during slow cooking.
How long will the leftovers keep in the refrigerator?
Properly stored pulled pork will keep for 3-4 days in the refrigerator and can be frozen for up to 3 months.