Slow Cooker Chinese Barbecue Pork

Slow Cooker Chinese Barbecue Pork. Cooked low and slow for 8 hours until fall apart tender!

Who knew Chinese Barbecue Pork could be so easy to make at home?! All you need is 10 minutes of prep time to throw everything together.

I used pork butt for this recipe because it’s the perfect cut of meat for the slow cooker. It’s cooked low and slow for 8 hours until it is fall apart tender.

To flavor the pork I added Chinese 5 spice powder, mirin, hoisin (all of which can be found in the international isle of your grocery store). I also add in pantry staples like brown sugar, soy sauce, honey and ketchup.

Once the sauce is mixed up I add it to the slow cooker with the cubed pork. Set it on low for 8 hours and come back to an amazing fall apart tender barbecue pork!

This Chinese Barbecue Pork is the perfect addition to tacos, burritos, salads or served with a side of rice and a veggie!

Slow Cooker Chinese Barbecue Pork

5 from 2 votes
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 4 -6
Slow Cooker Chinese Barbecue Pork. Cooked low and slow for 8 hours until fall apart tender!

Ingredients

  • 1 4 pound pork shoulder/pork butt trimmed of excess fat and cubed

Sauce

  • 1/4 cup light brown sugar
  • 1/4 cup low sodium soy sauce
  • 1/4 cup honey
  • 1/4 cup mirin
  • 1/4 cup ketchup
  • 1/4 cup hoisin
  • 1 teaspoon sriracha or more to taste
  • 2 teaspoons sesame oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 1/2 teaspoons Chinese 5 spice powder
  • 1/2 teaspoon ground ginger

Instructions

  1. Add the pork and the sauce ingredients to the slow cooker and toss to coat the meat.
  2. Cover and cook on low for 8 hours.
  3. Once the pork is tender shred it with two forks. I just do this in the slow cooker.
  4. You can drain some of the liquid or serve the extra liquid over rice!
  5. Serve immediately with sesame seeds if desired.

Optional

  1. For crispy pork when the pork has finished cooking and is shredded preheat broiler and place the pork on a rimmed baking sheet.
  2. Cook until browned and crispy, 3-4 minutes. Make sure to keep an eye on it and continue to toss it.
  3. Serve immediately and enjoy!
Nutrition Facts
Slow Cooker Chinese Barbecue Pork
Amount Per Serving
Calories 370 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 65mg22%
Sodium 1149mg50%
Potassium 581mg17%
Carbohydrates 53g18%
Fiber 1g4%
Sugar 43g48%
Protein 27g54%
Vitamin A 77IU2%
Vitamin C 2mg2%
Calcium 41mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Chinese
Keyword: Barbecue Pork, Chinese, Easy Dinner, Slow Cooker, Slow Cooker Chinese Barbecue Pork, Slow Cooker Pulled Pork Barbecue Sandwiches

 

 

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Comments

  • Amanda

    Hi, I just stumbled upon your website. I am so happy I did 🙂 This recipe sounds fantastic. I can’t wait to try it out; along with all of your recipes.

  • Andrew

    Cooked this last night and everyone loved it!
    Used 2 slow cookers with about a 7lb piece in each, cut into large chunks and left untrimmed, and probably didn’t need the full 8hr cooking time.
    Strained the fat from the liquid in the pot, added a little extra mirin, hoisin, honey and salt and cooked it down with a little corn starch to thicken it to a sauce. This with a little kewpie mayo, fresh cut slaw and some pickles in a tortilla, amazing!

  • Larry H.

    Hello. My name is Larry. This is my first time on your site. I want to try the “Slow Cooker Chinese Barbecue Pork” w/ Pork Butt. I’m curious, can I leave the meat in the full sliced cubes that the cook starts with? I prefer to avoid the “Pulled Pork” scenario that seems to be more preferred. Also, is there a way to decrease the spiciness of Store Bought Hoisin Sauce?

    Thanks very much for your response,

    Larry

    • Nathan

      Hi Larry,

      You can certainly skip the shredding step and leave the pork in cubes. If you want to make it less spicy you can cut down or emit the sriracha as well. I hope you enjoy! Thank you so much for commenting!

      Nathan
      @chefsavvy