This recipe is contributed by Baked by Joanna.
Crock pot recipes are quite simply the best. Preparing and cooking food with ease, a person has no excuse not to make home cooked meals when a crock pot is nearby.
Today, we focus specifically on pulled pork with an Asian touch. I created this honey sesame pulled pork recipe, so it can be made without much effort.
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Honey Sesame Pulled Pork is sweet and savory. The brown sugar and honey is perfectly offset by the addition of delicious salty soy sauce.
I use Maggi soy sauce because it is a bit more concentrated, which means I need to use less to achieve a deep soy sauce flavor. You can find a bottle of this sauce in the international food aisle and it will be labeled as Maggi Seasoning. I highly recommend it and admit it’s a staple in my kitchen.
If you have another brand of soy sauce available, it’s likely that it is a touch diluted in comparison to this brand. Make sure to add a bit more soy sauce in this case, so your pulled pork is flavorful following hours of cooking.
Either way, this pulled pork is fool proof and tastes wonderful against wholesome grains of jasmine rice.
To prep, simply add all the ingredients in the recipe in your crock pot or slow cooker, and a few hours later, magic happens and dinner is ready for the entire family.
How Many Calories Per Serving?
This recipe is only 336 calories per serving.
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Crock Pot Honey Sesame Pulled Pork Recipe
Crock Pot Honey Sesame Pulled Pork - the easiest and best pulled pork recipe made with a crock pot, in an amazing honey sesame sauce.
- 2 1/2 pounds pork roast, diced into 6 pieces (1125 g)
- 1/2 white onion, diced
- 4 cloves garlic, smashed with the side of a knife and peeled
- 1/4 cup 60 mL soy sauce
- 1/4 cup dark brown sugar (45 g)
- 2 tablespoons honey (30 mL)
- 1 tablespoon sesame seeds (11 g)
- 1 tablespoon cornstarch (15 g)
- 3 Thai chili peppers, sliced
In a crock pot, add the pork roast, onion, garlic, soy sauce, brown sugar, honey and sesame seeds; stir until the pork is coated with the other ingredients. Cook on high for 4 hours.
Transfer the pork to a cutting board and shred using two forks.
In a pot, add the reserved juices from the crock pot and whisk in the corn starch. Cook on medium-high heat until the sauce thickens. Stir in the chili peppers and shredded pork.
Serve the pork over steamed white rice.
Crush red pepper is a good substitute for Thai chili peppers. You can also cook this recipe on low heat for 8 hours.