Today’s recipe is a flavorful twist on the standard pulled pork recipe. Instead of coating my pork in corn syrup laden barbecue sauce or ketchup, I decided to put an Asian spin on a family favorite. This classic mix of salty, sour, spicy and sweet ingredients is going to knock your socks off. In fact, I knew I had my husband’s stamp of approval when he said “This doesn’t even need barbecue sauce!” No honey, it doesn’t.
The great thing about this recipe is that you can cook once and eat for several days. Leftover pork is perfect shredded over a salad, tossed on to a pizza or cooked into a quesadilla. In fact, the flavors just keep getting better a day or two later.
Your fork is waiting.
- 3 cloves garlic - minced
- 1 tbs ginger - grated
- 1 tsp Chinese 5 spice powder (optional)
- ¼ c soy sauce - low sodium
- ¼ c hoisin sauce
- 1 tsp sesame oil
- 2 tsp chili garlic paste
- 2 tbs tomato paste
- 1 c chicken broth - low sodium
- 2 lb boneless pork shoulder (Boston butt)
- Fresh cilantro - garnish (optional)
- Wisk together the first 7 ingredients (garlic through tomato paste) as well as half of the chicken broth in a small bowl.
- Place pork in a large zip lock bag or glass dish and cover with marinade.
- Refridgerate for several hours or overnight.
- Place pork and marinade in a slow cooker and cook on Low for 8 hours.
- Remove pork from slow cooker and let rest for 20 minutes.
- Place remaining ½ c of chicken broth in the slow cooker and cook on High for 30 minutes.
- Meanwhile, remove fat cap and shred the pork using two forks.
- Add shredded pork back into the sauce and serve.
- Garnish with fresh cilantro if you wish.