Slow Cooker Asian Pork Shoulder

Readers, you are about to read a bonafide sneak attack recipe.  This very simple collection of ingredients and steps came together into a recipe so yummy, I ate it three times in four days.  Yes, you read that correctly.  Three times in four days–twice as dinner and once for lunch.  The portion I expected to freeze for future meals was gobbled right up.  As a result, I cannot report to you if this recipe is or is not freezer friendly.  Please forgive me. 

When I chose the recipe, I figured it’d be pretty good.  I didn’t expect great, but I was willing to compromise a bit of greatness for ease of preparation during this very busy holiday season.  Boy was I surprised.  An absolute bound-to-become-a-staple recipe.

Slow Cooker Asian Pork Shoulder

inspired by Food Network


1 1/2 tsp. Chinese five-spice powder

1 1/2 tsp. garlic powder

1 tsp. black pepper, plus more to taste

1/4 tsp. Cayenne pepper

1/2 tsp. Kosher salt, plus more to taste

1 (4-5 lb.) bone-in pork shoulder, slightly trimmed

1 c. low-sodium soy sauce

2 c. low-sodium chicken broth

1/4 c. dark brown sugar, packed

1 (2-inch) knob unpeeled fresh ginger, grated

1/2 tsp. crushed red pepper

1 oz. (by weight) dried mushrooms 

6 scallions, cut into 2-inch pieces 

1 green bell pepper, cut into 3/4-in. slices

1 red bell pepper, cut into 3/4-in. slices

1 c. snow peas

white or brown rice for serving

Sriracha for serving, optional

chopped cilantro, for garnish


1.  In a small prep bowl, mix five-spice powder, garlic powder, black pepper, Cayenne pepper, and salt.  Rub on all sides of pork shoulder.  Wrap tightly with plastic wrap and place in the refrigerator overnight.

2.  To cook pork, pour soy sauce and chicken broth into the crock of a slow cooker.  Whisk in brown sugar, ginger, and red pepper.  

3.  Place pork shoulder in crock and arrange dried mushrooms around the side.  Cook on high for 5 hours or on low 8-9 hours.

4.  When 1 hour left in cooking time, place scallions alongside the pork.  Arrange bell peppers and snow peas on top of pork.  Season with salt and pepper.  Continue cooking 1 hour more.

5.  Shred pork into large pieces and toss to coat in sauce that has formed in slow cooker.  To serve, place rice in bottom of a bowl, place pork on top and ladle desired amount of sauce over.  Garnish with Sriracha and cilantro, if desired.  Serves 6-8.

two years ago: soft and spicy ginger cookies

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  1. Becki's Whole Life
    December 9, 2011 / 11:01 am

    This sounds wonderful. I love pork in Asian dishes and there is so much flavor in here.

  2. Ammie
    December 9, 2011 / 3:20 pm

    I've been looking for some new tried and true crockpot recipes. This looks right up our alley!

  3. Amy
    December 9, 2011 / 11:05 pm

    Wow! This looks and sounds amazing…a nice change to the usual pulled pork that you make in a crockpot!

  4. elly
    December 10, 2011 / 3:19 pm

    This looks awesome, and I can't wait to try it!

  5. That Girl
    December 12, 2011 / 6:01 am

    Something about crockpot pork shoulder that makes you want to eat it again and again.

  6. Anonymous
    January 24, 2012 / 1:51 pm

    Made this over the weekend. It was really good!! And, made a lot. I froze what we didn't eat after dinner and lunch. Thanks!!

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