Oh my goodness, you have to try this Asian pork crockpot recipe – it’s the kind of meal that makes you wonder why you ever bothered with complicated dinners! I stumbled upon this gem years ago when my best friend (who’s basically a crockpot wizard) brought it to one of our chaotic weeknight potlucks. The moment I took my first bite of that tender, saucy pork, I knew it was going straight into my regular rotation. What I love most? You literally just dump everything in the pot and let time work its magic. The soy-honey-ginger combo creates this incredible glaze that makes the pork taste like it came from your favorite takeout spot, but with zero fuss. Trust me, your family won’t believe something this delicious came from such an easy recipe!
Why You’ll Love This Asian Pork Crockpot Recipe
Listen, I know we’re all drowning in “quick and easy” recipes that aren’t actually quick or easy—but this one? This is the real deal. Here’s why it’s my go-to when life gets crazy (which is always):
- 5-minute prep—Seriously, just chop the pork, whisk the sauce, and dump it all in. I’ve done this bleary-eyed at 7 AM before coffee.
- Hands-off magic—While it cooks, you can nap, work, or binge your favorite show. The crockpot does ALL the heavy lifting.
- Flavor bomb—That sticky-sweet-salty glaze? It tastes like you spent hours stirring a wok, but without the arm workout.
- Dinner chameleon—Shred it for tacos one night, pile it on rice the next, or stuff it in bao buns if you’re feeling fancy. Leftovers? HA. Good luck having any.
Basically, it’s the MVP of my recipe box—and it’s about to be yours too.
Ingredients for Asian Pork Crockpot Recipe
Okay, let’s talk ingredients—this is where the magic starts! I’ve learned the hard way that quality matters here, especially with the pork. You’ll need:
- 2 lbs pork shoulder, cut into 2-inch chunks (fat cap left on for extra juicy goodness!)
- 1/2 cup soy sauce—I use low-sodium to control saltiness, but regular works too
- 1/4 cup hoisin sauce (that glossy, sweet umami bomb in the jar)
- 3 cloves garlic, minced (or 1 heaping tbsp from the jar when I’m lazy)
- 1 tbsp fresh ginger, grated (peel it with a spoon—game changer!)
- 2 tbsp brown sugar—pack it in like you mean it
- 1 tbsp rice vinegar for that subtle tang
- 1/2 tsp red pepper flakes (or 1 tsp if you like it spicy like me)
- 1 cup chicken broth (boxed is fine, but save the good stuff for sipping)
- 1 tbsp cornstarch (optional, but makes the sauce luxuriously thick)
- 2 green onions, thinly sliced—these aren’t just garnish, they’re mandatory confetti!
See? Nothing weird or hard-to-find. Just pantry staples that transform into something incredible.
How to Make Asian Pork in the Crockpot
Alright, let’s get cooking! This is where the “easy” part really shines. I promise, if you can stir ingredients together, you can absolutely nail this recipe. Here’s how I do it every time:
Step 1: Prepare the Pork and Sauce
First things first—grab your favorite big bowl (I use my trusty yellow Pyrex) and whisk together everything except the pork and cornstarch. That’s the soy sauce, hoisin, garlic, ginger, brown sugar, vinegar, pepper flakes, and chicken broth. Give it a good whisk until the sugar dissolves and it smells like your favorite Asian takeout spot. Now, toss in those beautiful pork chunks and mix until every piece is coated in that glorious sauce. No need to brown the pork first—we’re keeping this truly dump-and-go!
Step 2: Slow Cook to Perfection
Pour everything into your crockpot (yes, sauce and all!), pop the lid on, and let time do its thing. Here’s my rule of thumb: 6-7 hours on LOW for fall-apart tender pork, or 3-4 hours on HIGH if you’re in a hurry (though low and slow really is better). No peeking! Every time you lift that lid, you add 15 minutes to the cooking time. I set a timer and forget it until my kitchen starts smelling insane.
Step 3: Thicken and Serve
When the pork is so tender it shreds with a glance, it’s go time! If you want that luscious, glossy sauce (and trust me, you do), mix 1 tbsp cornstarch with 1 tbsp cold water, then stir it into the crockpot. Let it cook uncovered for 10-15 minutes while you prep sides—the sauce will thicken up beautifully. Give the pork a gentle stir to break it up (or go full shred if that’s your vibe), scatter those green onions on top, and prepare for compliments. Pro tip: The pork gets even better as it sits in the sauce for 10 minutes before serving!
Tips for the Best Asian Pork Crockpot Meal
After making this recipe more times than I can count (my family begs for it weekly!), I’ve picked up some foolproof tricks:
- Shred it like a pro—Use two forks to pull the pork apart right in the crockpot. It soaks up even more sauce and makes killer sandwiches or lettuce wraps.
- Spice control—Start with 1/4 tsp red pepper flakes if you’re nervous, then taste before serving. You can always add more!
- Chicken swap—Thighs work beautifully instead of pork—just reduce cook time by 1 hour so they don’t dry out.
- Fat cap magic—Leave that layer of fat on the pork shoulder. It melts into pure flavor gold during cooking.
Oh, and always make extra—this stuff disappears faster than cookies at a bake sale!
Serving Suggestions for Your Asian Pork
Oh, the possibilities! This pork is like your favorite little black dress—it goes with everything. My family’s obsessed with it over steamed jasmine rice (the sauce soaks in perfectly), but here are our other go-to pairings:
- Rice noodles for a lighter option—toss them right in the sauce
- Crispy lettuce wraps with extra green onions and sriracha mayo
- Quick-pickled veggies (just cucumber, rice vinegar, and sugar) for crunch
- Steamed bok choy or broccoli to balance the richness
Honestly? Sometimes we just eat it straight from the pot with spoons. No judgement here!
Storage and Reheating Instructions
Here’s the best part—this pork gets even more flavorful as it sits! Store leftovers (if you have any!) in an airtight container in the fridge for up to 4 days. For longer storage, freeze portions in ziplock bags for up to 3 months—just thaw overnight in the fridge. When reheating, I splash in a tablespoon of water or broth and warm it gently on the stove or in the microwave. The sauce thickens as it cools, so don’t panic—it’ll loosen right up with a little heat and stirring. Pro tip: The pork makes killer fried rice the next day!
Asian Pork Crockpot Recipe Variations
One of my favorite things about this recipe? How easily you can mix it up! When I’m feeling adventurous (or just cleaning out the fridge), here’s what I do:
- Chicken swap—Use boneless thighs instead of pork for a lighter version (reduce cook time by 1 hour)
- Veggie boost—Toss in sliced bell peppers or mushrooms during the last hour of cooking
- Sauce twist—Swap hoisin for oyster sauce, or add a spoonful of peanut butter for richness
- Pineapple surprise—Throw in a can of crushed pineapple (juice and all!) for sweet-tangy vibes
The beauty is—no matter what you change, it always turns out delicious. That’s the magic of slow cooking!
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what you’re getting per serving (about 1 cup of this glorious pork). Keep in mind—these numbers can change based on your exact ingredients and how much sauce you use (I always go heavy on the sauce, no shame!):
- Calories: Around 320
- Protein: 30g (hello, muscle fuel!)
- Carbs: 15g
- Sugar: 8g (mostly from that brown sugar goodness)
- Fat: 14g (that pork shoulder fat keeps it moist)
- Sodium: 1200mg (use low-sodium soy sauce if you’re watching this)
Remember—nutrition varies based on your specific ingredients and serving size. But let’s be real, when something tastes this good, we’re not counting too closely, are we?
Frequently Asked Questions
Q1. Can I use chicken instead of pork in this recipe?
Absolutely! Boneless chicken thighs work wonderfully—just reduce the cook time by about 1 hour (4-5 hours on low or 2-3 on high) so they stay juicy. The sauce clings to chicken just as beautifully. I’ve even done it with drumsticks when that’s what I had in the fridge.
Q2. How can I make this less salty?
Easy fixes: Use low-sodium soy sauce and chicken broth, and cut the hoisin sauce by half (it’s quite sweet and salty). Taste before serving—if it’s still too salty, stir in a splash of water or lime juice to balance it out. I learned this trick after my salt-sensitive aunt kept reaching for her water glass!
Q3. Can I freeze the leftovers?
Oh yes, and you should! This pork freezes like a dream. Let it cool, then portion it into freezer bags with all that glorious sauce. It’ll keep for 3 months. When ready to eat, thaw overnight in the fridge, then reheat gently with a splash of water to loosen the sauce. Makes killer quick meals on busy nights!
Share Your Experience
Now it’s your turn! Did this recipe become your new weeknight hero like it did for me? Drop a comment below with your twists or tag me on social media—I live for those saucy pork pics! And if you loved it, share it with another busy cook who deserves an easy win.
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Irresistible Asian Pork Crockpot Recipe in Just 5 Minutes
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A delicious and easy Asian-inspired pork dish made in a crockpot. Perfect for a flavorful meal with minimal effort.
Ingredients
- 2 lbs pork shoulder, cut into chunks
- 1/2 cup soy sauce
- 1/4 cup hoisin sauce
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1/2 tsp red pepper flakes
- 1 cup chicken broth
- 1 tbsp cornstarch (optional, for thickening)
- 2 green onions, sliced (for garnish)
Instructions
- Place pork chunks in the crockpot.
- In a bowl, mix soy sauce, hoisin sauce, garlic, ginger, brown sugar, rice vinegar, red pepper flakes, and chicken broth.
- Pour the sauce over the pork.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- If desired, mix cornstarch with 1 tbsp water and stir into the sauce to thicken.
- Serve garnished with green onions.
Notes
- Shred the pork for tacos or sandwiches.
- Replace pork with chicken if preferred.
- Adjust red pepper flakes for spice level.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 1200mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Asian pork, crockpot recipe, easy dinner