Sweet and Spicy Asian Pork Crockpot
Transform dinner into an irresistible feast with this Sweet and Spicy Asian Pork Crockpot recipe, featuring tender, slow-cooked pork infused with bold, umami-rich flavors. A perfect balance of soy sauce, honey, garlic, and sriracha creates a sauce that’s both sweet and fiery, while fresh ginger and sesame oil add a fragrant, aromatic depth. With minimal prep and a hands-off cooking process in your trusty crockpot, this dish delivers melt-in-your-mouth pork that’s coated in a thick, glossy glaze. Serve over fluffy white or jasmine rice, and finish with a sprinkle of green onions and sesame seeds for added texture and a pop of color. This satisfying, family-friendly recipe is ideal for busy weeknights or casual weekend dinners—comfort food meets Asian-inspired flair! Keywords: Sweet and Spicy Asian Pork, Crockpot Recipe, Slow Cooker Dinner, Asian Pork Shoulder, Easy Weeknight Dinner.
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Recipe Information
Ingredients
- 2 pounds Boneless pork shoulder
- 0.5 cups Soy sauce
- 0.25 cups Honey
- 2 tablespoons Rice vinegar
- 4 units Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Sriracha or chili garlic paste
- 1 tablespoon Sesame oil
- 2 tablespoons Cornstarch
- 2 tablespoons Cold water
- 2 units Green onions, sliced (for garnish)
- 1 tablespoon Sesame seeds (for garnish)
- 4 cups Cooked white or jasmine rice (for serving)
Instructions
Trim any excess fat from the pork shoulder and cut it into 3-4 large chunks to make it easier to cook evenly.
In a medium bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, sriracha or chili garlic paste, and sesame oil to create the sweet and spicy sauce.
Place the pork shoulder pieces into the crockpot and pour the sauce over the top. Ensure the pork is evenly coated.
Cover and cook on low for 8 hours or on high for 4-5 hours, until the pork is fork-tender and easily shredded.
Once cooked, remove the pork from the crockpot and shred it using two forks. Set the shredded pork aside.
Skim off any excess fat from the liquid in the crockpot, then transfer the cooking liquid to a small saucepan.
In a small bowl, mix the cornstarch and cold water until smooth, then stir this mixture into the saucepan with the cooking liquid.
Heat the sauce over medium heat, stirring frequently, until it thickens to your desired consistency (about 5-7 minutes).
Return the shredded pork to the crockpot and pour the thickened sauce back over the pork. Stir to coat the pork evenly in the sauce.
Serve the sweet and spicy Asian pork over cooked white or jasmine rice, and garnish with sliced green onions and sesame seeds.
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 1468 mg | 64% | |
| Total Carbohydrate | 102.0 g | 37% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 17.5 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 110 mg | 8% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1015 mg | 22% | |
*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.
