Slow Cooker Asian Pulled Pork

Slow Cooker Asian Pulled Pork


Serve this Slow Cooker Asian Pulled Pork in lettuce wraps with rice for a quick dinner!

It’s perfect for food prep because you can easily cook a large amount and use it in a variety of ways throughout the week. Plus it freezes well, so whenever it’s on sale you can buy a shoulder, cook it in the slow cooker, shred it and freeze it. Then you can pull it out to put in soups, casseroles, quesadillas, etc on busy nights!
This recipe is super simple. Once the meat is cooked, just shred and eat. OR, if you want to spend an extra 5 minutes on dinner, wash a few bib lettuce leaves and cook a package of (no salt added!) 90 second rice and make some lettuce wraps! You could also skip the lettuce and just serve the pork with some rice and steamed frozen veggies for a quick weeknight dinner. The possibilities are pretty much endless!



  • 5-6 pound pork shoulder (I use bone-in Boston butt)
  • ¼ cup low-sodium soy sauce
  • 1 Tbsp fresh ground ginger
  • ¼ cup sweet Thai chili sauce
  • ½ cup orange juice
  • ¼ cup almond butter (or peanut butter)
  • 3 cloves garlic
  • ⅔ cup diced onion
  • 1 red bell pepper, diced



  1. Add chopped onion, garlic and red pepper to the bottom of a slow cooker.
  2. Add pork shoulder.
  3. In a small bowl, combine soy sauce, ginger, Thai chili sauce, orange juice and almond butter and stir to combine.
  4. Pour over pork, cover and cook on low for 8-10 hours.
  5. Shred pork using two forks and serve as desired. Feel free to spoon a little of the cooking liquid over for extra flavor or top with sriracha for added spice!


You might opt for a drizzle of sauce AND  the sriracha topping.


That’s all there is to it, friends!

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