Sweet Spicy Asian Pulled Pork
Use my easy Asian marinade for pork to make the best tongue-tingling oven roasted pulled pork for lettuce wraps, bao buns or even over steamed rice with extra marinade. This simple Asian pulled pork just needs a little time in the sauce and a slow braise (in the oven, slow cooker or Instant Pot) to turn out a delicious oven roasted pork shoulder that pulls apart with a fork. The Asian style sauce uses 5-spice powder, gochujang and fresh ginger make this Asian pork shoulder a lip-smacking affair.
You’ll want to start several hours or even a day ahead for this Asian style pulled pork because the longer the meat marinates, the better the flavor will be.
Table of Contents
- 1 For Asian marinade
- 2 Assembling the easy Asian marinade
- 3 Save some Asian marinade for later
- 4 Marinating the Asian pork shoulder
- 5 Making oven-roasted pork shoulder
- 6 Slow cooker method
- 7 Instructions for the Instant Pot
- 8 How to pull meat from Asian pork shoulder
- 9 FAQ’s
- 10 How to use Asian Pulled pork
- 11 Asian Roast Pork Shoulder
For Asian marinade
- Honey
- Orange Juice
- Gochujang
- Shaoxing wine
- Fresh Ginger
- Fresh Garlic
- Chinese 5-Spice
- White Pepper
About the ingredients:
Gochujang is a fiery Korean red pepper paste that’s uber-thick, like tomato paste. It savory and sweet, and very spicy. This fermented condiment can be found in most grocery stores or in Asian markets. Sriracha or Thai chili paste are acceptable substitutes, but they’re not as thick or multi-layered as the Gochujang.
Shaoxing Wine is a type of fermented rice wine made in the city of Shaoxing in China’s Zhejiang Province (famous for its rice production). If you don’t happen to have this, you can substitute Dry Sherry or Chinese rice wine, but if you can get Shaoxing, it’s worth it.
Chinese 5-Spice Powder is usually made from a combination of Chinese cinnamon, fennel, star anise and cloves with either Sichuan peppercorns, white pepper or ginger. If you don’t already have a jar in your pantry, you can put together your own 5-spice blend with this recipe from The Woks of Life.
Assembling the easy Asian marinade
- Peel and mince the ginger.
- To a blender, add the honey, orange juice Gochujang, Shaoxing, ginger, garlic, 5 spice powder and white pepper.
- Blend the ingredients until well combined and smooth.
Save some Asian marinade for later
The tasty marinade does double duty as a basting sauce when cooking and as a dipping sauce for serving. Pour about 3/4 cup of marinade into a glass jar and refrigerate for dipping when you serve. For basting, you can use the same sauce that you marinate the pork in.
Marinating the Asian pork shoulder
- Transfer the pork shoulder to a large, resealable storage container or plastic storage bag.
- Add all but 3/4 cup of the marinade to the pork shoulder.
- If using a storage bag, remove as much of the air as possible before sealing the bag.
- Turn the pork over in the marinade to ensure it’s well coated and transfer the pork to the refrigerator to rest for at least 4 hour or (better yet), overnight.
Though this dish does take some time to make, most of it is really hands-off (marinating and roasting/braising). Don’t you love recipes like that? It’s also versatile because you can make this in the slow cooker or Instant pot as well as the oven. Personally, I prefer to make Asian pulled pork in the oven because I like to brush the pork with the marinade in the last hour of cooking and then broil it to a sticky lacquer. However, there are workarounds. Here are 3 different methods to cook the pork.
Making oven-roasted pork shoulder
- After the pork has marinated, remove it from the refrigerator about half an hour before roasting.
- Slice the onions and scatter them on the bottom of a roasting pan.
- Remove the Asian pork shoulder from the marinade and pat it dry with paper towels. (Set aside the marinade for brushing later.)
- Rest the meat on top of the onions and add the water to the roasting pan.
- Cover tightly with tin foil and cook the oven roasted pork shoulder in a low oven for 3 hours. After 3 hours, remove the foil.
- Brush the Asian pork shoulder liberally with the reserved marinade (the one you already soaked the pork in) and return the pork to the oven without the cover to cook for an additional hour.
- Baste the pork with the Asian sauce every 20 minutes or so to lacquer the pork shoulder with the lip-smacking sauce.
- Finally, turn on the broiler. Just a few minutes under the heating element will add some dark caramelized notes to the Asian pulled pork.
Slow cooker method
- Slice the onions and scatter on the bottom of the slow cooker.
- Remove the pork from the refrigerator and transfer it to the slow cooker. Don’t worry about drying it first. Leave a little of the marinade clinging to the meat.
- Add the water, cover and cook on high for 3 hours or low for 6-8 hours.
- Preheat the broiler to “high”. Transfer the pork from the slow cooker to a baking sheet.
- Brush with some of the reserved Asian marinade Place the pork under the broiler for about 5 minutes or until the marinade is bubbling and caramelized on the top of the pork. Let the meat rest before shredding.
Instructions for the Instant Pot
- Slice the onions and scatter on the bottom of the instant pot.
- Cut the pork into large (2″ cubes)
- Transfer the pork to the Instant pot (don’t worry about drying the pork with paper towels).
- Add the water.
- Seal the Instant pot lid and bring it to High Pressure for 40 minutes. Let the pressure naturally release.
- Preheat the oven broiler to “high”.
- Transfer pork cubes to a baking sheet and brush with reserved marinade.
- Broil the pork until the marinade starts to caramelize and bubble, about 5 minutes.
- Let the meat rest before shredding.
You’ll notice that the pork gives up some juices in the bottom of the pan/cooking vessel. Save those juices and the meltingly soft onions, because you’ll want it for the next step… Shredding the pork.
How to pull meat from Asian pork shoulder
- Once the meat has rested, use a fork, or BBQ claws to shred the pork into small chunks and pieces.
- Transfer the Asian pulled pork to a shallow dish and spoon some of the pan juices and onions into the pulled pork to moisten and flavor the meat.
- Enjoy.
FAQ’s
Pulled pork is achieved after a slow cook or braise — the nature of the low and slow cook breaks down the connective tissue so that it’s easier to pull apart. Shredded pork is typically done mechanically with tools or other equipment. However, pulled and shredded vernacular are often used interchangeably.
Yes. The pork should rest for at least 15 minutes and up to 45 for the juices to resettle.
Yes, you can freeze the pulled pork. I’d recommend placing leftovers in a freezer-safe airtight container. You can also use a zip-top freezer bag — with all the air squeezed out, then wrap the bundle in freezer paper. It should keep well for 2-3 months—Defrost before reheating.
OMG. It’s tender and succulent with kicky Asian flavors that are irresistible. This Asian pulled pork is really a blank canvas too. I’ve listed a few ideas below, but don’t be limited. There are so many ways to use this succulent pig.
How to use Asian Pulled pork
- Serve over steamed rice with scallions, sesame seeds, extra dipping sauce and a squeeze of lime.
- Piled on a French roll with grated carrots, sliced pickled cucumbers, onions and cilantro (Banh Mi style). Spoon warm pan juices over the sandwich and top with a drizzle of the Asian sauce.
- Do the same method as above, but use lettuce wraps for a low-carb, option.
- Fill Asian steamed buns and dress them with your favorites.
- Use the pulled pork in a rice bowl with edamame, diced sweet peppers, pickled ginger, sesame seeds and extra sauce.
You are going to LOVE this tender, juicy pulled pork and the luscious Asian marinade/dipping sauce. The blend of the Gochujang, ginger, and Chinese 5-spice is spicy, sweet and tingly all at once. It literally hits every part of your tongue. Ah-Mazing.
You might also enjoy these Asian-style dishes:
- Steamed Bao Buns
- Hoisin Maple Asian Glazed Salmon
- Asian Pork Dumplings
- Asian Chicken Thighs
- Bulgogi Pork Belly Bao
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Asian Roast Pork Shoulder
SPECIAL EQUIPMENT:
- Blender
INGREDIENTS:
FOR ASIAN MARINADE
- ½ cup honey
- ¼ cup orange juice
- ⅓ cup gochuchang
- ¼ cup Shaoxing wine or Sherry
- 2 inch knob fresh ginger peeled and finely chopped
- 2 large cloves garlic chopped
- ¾ teaspoon Chinese 5-Spice
- ½ teaspoon white pepper
FOR PULLED PORK
- 3 pound pork shoulder (with or without bones)
- 2 medium onions
- ½ cup water
DIRECTIONS:
- Pat the pork roast dry and place it into a 1 gallon zip top storage bag
FOR THE MARINADE
- Add the honey, orange juice, gochuchang, Shaoxing, chopped ginger, garlic, 5 spice powder and white pepper to a blender or food processor. Blend until smooth.
- Reserve 3/4 cup of the marinade for serving in a separate container. Cover and refrigerate.
- Pour the remaining marinade over the pork shoulder. Seal the bag, removing as much air as possible before closing the bag. Place the pork on a rimmed sheet pan (just in case there are any leaks)and refrigerate for 24 hours.
ROAST THE PORK
- Remove the pork from the refrigerator about half an hour before cooking so it can come to room temperature.
- Preheat the oven to 300°.
- Peel the onions and slice them in half vertically (root to stem). Place the onions cut side down on a cutting board and slice ½” thick slices, vertically from root to stem. Transfer the slices to a roasting pan in a single layer.
- Remove the pork from the marinade and use paper towels to pat it dry. Reserve ½ cup of this marinade for brushing the pork. Set the pork roast on top of the onions. Add the water to the pan (but don’t pour it on the meat). Tightly cover the roasting pan with aluminum foil.
- Transfer the pork to the oven and cook for 3 hours.
- Remove the tin foil from the pork shoulder. Brush the pork with the marinade and continue to cook for 1 hour uncovered. Baste with additional marinade every 20 minutes or so.
- Turn the broiler on and broil the top of the pork for 3-5 minutes or until the marinade starts to caramelize and darken. Remove the pork from the oven and transfer to a cutting board. Lightly tent the meat with tin foil and let it rest, so the juices can resettle. (About 15 minutes).
- Pull the pork shoulder with a fork to shred the meat. Transfer the pulled pork to a serving bowl. Add a few spoonfuls of the braising liquid in the bottom of the pan to the pork to moisten it. Serve with remaining marinade/dipping sauce (the one that didn’t actually marinate with the pork) over rice.
FOR SLOW COOKER METHOD:
- Slice the onions and scatter on the bottom of the slow cooker.
- Remove the pork from the refrigerator and transfer it to the slow cooker. Don’t worry about drying it first. Leave a little of the marinade clinging to the meat.
- Add the water, cover and cook on high for 3 hours or low for 6-8 hours.Preheat the broiler to “high”.
- Transfer the pork from the slow cooker to a baking sheet. Brush with some of the reserved Asian marinade.
- Place the pork under the broiler for about 5 minutes or until the marinade is bubbling and caramelized on the top of the pork. Let the meat rest before shredding.
FOR INSTANT POT METHOD:
- Slice the onions and scatter on the bottom of the instant pot.
- Cut the pork into large (2″ cubes). Transfer the pork to the Instant pot (don’t worry about drying the pork with paper towels).
- Add the water. Seal the Instant pot lid and bring it to High Pressure for 40 minutes. Let the pressure naturally release.
- Preheat the oven broiler to “high”.Transfer pork cubes to a baking sheet and brush with reserved marinade. Broil the pork until the marinade starts to caramelize and bubble, about 5 minutes. Let the meat rest before shredding.
NUTRITION:
Pin “Asian Pulled Pork” for later!
Lovely recipe. Is it possible or recommend to freeze leftovers?
Hello, I could only find pork butt. It is tied in string and marinating right now. Should I removed the string for marinating and/or baking or at any point during baking/broiling?
Yes, remove the string for marinating and roasting the pork. You’ll get a more flavorful pulled pork.
Wonderful recipe! I make pulled pork variations fairly often, but I’ve never really taken the ingredients in this kind of direction. The gochujang is a great idea (love that sweet/spicy/funky flavour), and it’s great that it’s a fairly hands-off recipe. Cheers!
Oh my! This sounds perfect for my poolside dinner this weekend!
Sounds like a heavenly spot for al fresco dining!
I love pulled pork. This sounds delicious and I know my family would LOVE this for dinner any night of the week. So much better than takeout as well.