Over the past few months, when I have been stuck for an idea for dinner and need something easy and mostly hands-off, I have been turning to pulled pork. I have a few recipes I like to use, including Guinness Pulled Pork, Asian Pulled Pork and Pork Carnitas. A big plus is that these recipes make enough that you'll have leftovers for the next day.
Last week I was browsing through recipes online and came across one for a Chinese BBQ Pulled Pork, or Char Siu.
After reading through the recipe I knew what changes I would make based on our preferences, and had an idea as to how it would taste. I also knew I would serve it with noodles and sauteed bok choy for a really simple weeknight meal that would definitely give us leftovers.
This smelled so good while cooking - I could not wait to eat. The pork was so tender and juicy, sweet, salty and spicy - a perfect combination.
The only problem with making this recipe is I now have another pulled pork recipe to turn to, and when I love them all as much as I do, deciding which one to make is hard! I guess that's a good problem to have.
Slow Cooker Chinese BBQ Pulled Pork
Loosely Adapted from: Cooking Light
- 2 lb pork loin
- Salt, pepper and garlic powder
- 1 onion, sliced
- 3 cloves garlic, sliced
- 1/4 c reduced sodium soy sauce
- 2 Tbsp hoisin sauce
- 3 Tbsp ketchup
- 1 Tbsp brown sugar
- 1 tsp minced ginger
- 3 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 1 Tbsp Vietnamese chili garlic sauce or Sambal Oelek
- 1/2 c beer (I used Sapporo)
- Season the pork generously with salt, pepper, and garlic powder
- Mix together the soy sauce through the end of the ingredient list
- Turn the slow cooker on high and layer the onions and garlic in the bottom of the pot
- Place the pork loin on top of the onions and pout the sauce mixture over the pork.
- Cover and cook until it falls apart with 2 forks, approximately 5 hours on high or 8 on low. Shred with 2 forks and keep on low for another 30 minutes, max, or warm until ready to serve.