Ingredients
4-5 lbs. pork shoulder/pork butt trimmed of excess fat
1 tablespoon olive oil
Wet Rub
2 tablespoons toasted sesame seed oil
2 tablespoons ginger powder
1 tablespoon garlic powder
1 tsp EACH salt, onion powder
1/2 teaspoon black pepper
Slow Cooker Sauce
1/2 cup coconut milk
1/2 cup reduced sodium soy sauce
1/3 cup Japanese sweet rice wine/mirinmay substitute dry sherry
1/4 cup Asian sweet chili sauce
2 tablespoons fish sauce
1 tablespoon Sriracha/ Asian hot chili sauce
1 tablespoon cornstarch
1 cup hoi son sauce (or bbq sauce)
- Lightly spray a 6 qt + slow cooker with nonstick cooking spray. Set aside.
- Whisk together all of the Wet Spice Rub ingredients together in a medium bowl then massage it evenly all over the pork. Heat 1 tablespoon olive oil over high heat in a large nonstick skillet. Using tongs or 2 forks, sear pork on all sides until lightly browned. Place pork in prepared slow cooker.
- In a medium bowl, whisk together Slow Cooker Sauce ingredients (not Caramel Sauce) and pour all over pork.
- Cook on LOW for 8 to 10 hours or on HIGH for 5-6 hours OR until pork is fall apart tender and easily shreds with a fork. At this point, remove pork to a cutting board until it is cool enough to shred.
- Meanwhile, remove all of the sauce left in the slow cooker to a measuring cup. If there is less than 2 ½ cups then add enough water to equal 2 ½ cup. Set aside. You can add shredded pork back to the slow cooker now that you have removed the sauce.
- Put hoi san sauce in pan and heat. Slowly whisk in the 2 ½ cups Slow Cooker Sauce and simmer over medium high heat, whisking constantly until reduced and thickened, approximately 7-10 minutes. Pour desired amount of sauce over shredded pork and toss until evenly coated with a spatula. Add additional sriracha for spicier if desired.
- Serve with rice/veggies/etc
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