Crock Pot Asian Pork Roast
Prepare to elevate your next dinner with this Crock Pot Asian Pork Roast—a melt-in-your-mouth dish bursting with bold, savory flavors. This slow-cooked masterpiece combines tender pork shoulder with an irresistible marinade made from soy sauce, hoisin sauce, honey, and rice vinegar, infused with fresh garlic, ginger, and sesame oil. The result? A richly seasoned, fall-apart pork that's perfectly balanced between sweet, tangy, and umami. After eight hours of effortless cooking, the sauce thickens into a glossy glaze with the help of a simple cornstarch slurry, coating the shredded pork in pure flavor perfection. Garnished with vibrant scallions and toasted sesame seeds, this Asian-inspired roast pairs beautifully with steamed rice or noodles for a comforting meal that’s sure to impress. Perfect for busy weeknights or leisurely weekend dinners, this easy crock pot recipe will quickly become a family favorite.
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Recipe Information
Ingredients
- 3 lbs Pork shoulder roast
- 0.5 cups Soy sauce
- 0.25 cups Hoisin sauce
- 0.25 cups Honey
- 0.25 cups Rice vinegar
- 4 pieces Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 tablespoon Sesame oil
- 2 pieces Scallions, sliced
- 1 tablespoon Sesame seeds, toasted
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Trim any excess fat off the pork shoulder roast and pat it dry with paper towels.
In a medium bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil to create the marinade.
Place the pork roast into the slow cooker and pour the marinade over the top, ensuring the meat is fully coated.
Cover the crock pot with the lid and cook on low for 8 hours or on high for 4 hours, until the pork is tender and easily shreddable.
Once cooked, carefully remove the pork from the slow cooker and place it on a large cutting board. Use two forks to shred the meat.
Transfer the shredded pork back into the slow cooker and stir it into the sauce.
In a small bowl, mix the cornstarch with water to make a slurry. Pour the slurry into the crock pot and stir to thicken the sauce. Cook on high for an additional 15-20 minutes.
Before serving, garnish the pork with sliced scallions and toasted sesame seeds. Serve over steamed rice, noodles, or alongside vegetables.
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1080 mg | 47% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 13.3 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 759 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
