Asian Pulled Pork
This Asian Pulled Pork is tender, juicy, and coated in a bold sweet-and-spicy garlic ginger sauce that’s absolutely irresistible. Made with slow-cooked pork shoulder, soy sauce, sesame oil, rice wine vinegar, fresh ginger, and chili garlic sauce, this easy pulled pork recipe delivers the perfect balance of savory, sweet, tangy, and heat in every bite.
The pork becomes fall-apart tender as it simmers, then gets tossed in a thick, glossy Asian-inspired glaze that clings to every shred. Serve it in warm tortillas for Asian pork tacos, pile it onto rice bowls, stuff it into lettuce wraps, or build the ultimate pulled pork sandwich. It’s versatile, meal-prep friendly, and even better the next day.
This recipe is perfect for busy weeknights, game day gatherings, or casual entertaining. With simple pantry ingredients and minimal prep time, this slow cooker Asian pulled pork is a foolproof crowd-pleaser.
These tacos are sweet, savory, and spicy all at once. Top with shredded cabbage, carrots and pickled onions for a delicious meal in under an hour in the pressure cooker.
Why You’ll Love This Asian Pulled Pork Recipe:
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Easy slow cooker or braised method
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Sweet, spicy, and savory flavor profile
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Great for tacos, rice bowls, lettuce wraps, or sliders
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Perfect for meal prep and leftovers
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Family-friendly with adjustable heat
If you’re looking for the best Asian pulled pork tacos recipe that’s packed with flavor and incredibly tender, this one belongs on your weekly rotation.
Ingredients in Asian Pulled Pork
- 2.5 lbs. Boneless Pork Shoulder Country-Style Ribs
Rich, well-marbled pork that becomes incredibly tender and juicy when slow-cooked. Perfect for shredding and soaking up bold Asian-inspired flavors. - Salt & Pepper – Simple seasoning to enhance the natural flavor of the pork and build a balanced base.
- Onion Powder – Adds subtle savory depth and warmth without overpowering the sauce.
- Olive Oil – Used for searing the pork, helping develop a golden crust and locking in flavor before slow cooking.
- Rice Wine Vinegar – Bright and slightly sweet acidity that balances the richness of the pork and sugar.
- Sesame Oil – Nutty, aromatic oil that gives the dish its signature Asian flavor profile.
- Soy Sauce – Provides deep umami richness and saltiness, forming the backbone of the sauce.
- Minced Garlic – Bold, savory flavor that intensifies as it cooks and blends beautifully with ginger and soy.
- Fresh Ginger, Grated – Adds a fresh, zesty kick and subtle heat that keeps the sauce vibrant.
- Green Onions, Chopped – Mild onion flavor with a fresh finish that brightens the dish.
- Chili Garlic Sauce – Brings a balanced heat with garlicky spice—adjust for your preferred spice level.
- Brown Sugar – Adds sweetness to balance the vinegar and soy while helping create a glossy, caramelized sauce.
- Cornstarch – Thickens the sauce into a rich, sticky glaze that clings perfectly to the shredded pork.
- Tortilla Shells – Soft, warm wraps that make this pulled pork perfect for Asian-inspired tacos or handheld sliders.
Optional Garnishes:
- Pickled Onions – Add tangy brightness and crunch.
Shredded Cabbage – Fresh, crisp texture for contrast.
Shredded Carrots – Light sweetness and vibrant color.
Sliced Green Onions – A final fresh, savory finish.
How to Make Asian Pulled Pork
You can make Asian pulled pork in the slow cooker, oven or Instant Pot. The methods are listed below for the slow cooker and Instant Pot.
Instant Pot Method
Trim the excess fat from the ribs or the roast.
Turn the saute feature on to heat the pressure cooker. Season the meat with salt, pepper, and onion powder.
Add 1 tablespoon olive oil to the pressure cooker and sear the meat on all sides until brown. You may need to do this in batches so the meat sears. Turn off the saute function and add all the pork back to the pot.
Meanwhile, in a small bowl, whisk together the rice wine vinegar, sesame oil, soy sauce, grated ginger, minced garlic, green onions, chili-garlic sauce, and brown sugar. Pour this sauce over the pork in the pressure cooker.
Close the lid and set the pressure cooker to Manual mode for 45 minutes. Allow for natural release for 15 minutes and you’ll have tender, shreddable pork in under an hour.
Shred the pork. and remove it from the Instant Pot, leaving the liquid behind.
Remove 1/4 cup of the liquid to a small bowl. Add 1 tablespoon corn starch and stir to combine.
Turn on the saute function on the pressure cooker. Add the corn starch slurry to the pot and bring the mixture to a boil. Add 2 tablespoons of brown sugar and stir until combined. Cook for 1-2 minutes until the sauce thickens. This can burn, so don’t walk away. Remove the pot liner from the pressure cooker. At this point, you can either add the pork back to the pot to mix with the sweet sauce, or you can use it as a drizzling sauce over the tacos.
Slow Cooker Method
Time the excess fat from the pork shoulder ribs or roast.
Season the pork with salt, pepper, and onion powder. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and sear the meat evenly on all sides. Transfer the pork to the slow cooker.
Meanwhile, in a small bowl, whisk together the rice wine vinegar, sesame oil, soy sauce, grated ginger, minced garlic, green onions, chili-garlic sauce, and brown sugar. Pour this sauce over the pork in the slow cooker.
Cook on high for 5-6 hours or on low for 8-10 hours until the meat is fork-tender.
Shred the pork and remove it from the slow cooker, leaving the liquid behind.
Remove 1/4 cup of the liquid to a small bowl. Add 1 tablespoon corn starch and stir to combine to create a slurry.
Pour the liquid into a saucepan and add the corn starch slurry. Bring the mixture to a boil. Add 2 tablespoons of brown sugar and stir until combined. Cook for 1-2 minutes until the sauce thickens. This can burn, so don’t walk away. At this point, you can either add the pork and sauce back to the slow cooker to mix with the sweet sauce, or you can use it as a drizzling sauce over the tacos.
Asian Pulled Pork
Ingredients
- 2.5 lbs. boneless pork shoulder country style ribs or pork shoulder
- salt and pepper
- 1/2 teaspoon onion powder
- olive oil
- 2/3 cup rice wine vinegar
- 1/2 cup soy sauce
- 2 tablespoons minced garlic
- 2 tablespoons ginger grated
- 1/4 cup green onions chopped
- 2 tablespoons chili garlic sauce
- 1/4 cup brown sugar plus 2 tablespoons, divided
- 1 tablespoon corn starch
- tortilla shells
Instructions
Instant Pot Method
- Trim the excess fat from the ribs.
- Turn the saute feature on to heat the pressure cooker. Season the meat with salt, pepper, and onion powder.
- Add 1 tablespoon olive oil to the pressure cooker and sear the meat on all sides until brown. You may need to do this in batches so the meat sears. Turn off the saute function and add all the pork back to the pot.
- Meanwhile, in a small bowl, whisk together the rice wine vinegar, soy sauce, grated ginger, minced garlic, green onions, chili-garlic sauce, and brown sugar. Pour this sauce over the pork in the pressure cooker.
- Close the lid and set the pressure cooker to Manual mode for 45 minutes. Allow for natural release for 15 minutes and you'll have tender, shreddable pork in under an hour.
- Shred the pork. and remove it from the Instant Pot, leaving the liquid behind.
- Remove 1/4 cup of the liquid to a small bowl. Add 1 tablespoon corn starch and stir to combine.
- Turn on the saute function on the pressure cooker. Add the corn starch slurry to the pot and bring the mixture to a boil. Add 2 tablespoons of brown sugar and stir until combined. Cook for 1-2 minutes until the sauce thickens. This can burn, so don't walk away. Remove the pot liner from the pressure cooker. At this point, you can either add the pork back to the pot to mix with the sweet sauce, or you can use it as a drizzling sauce over the tacos.
Slow Cooker Method
- Time the excess fat from the pork shoulder ribs.
- Season the pork with salt, pepper and onion powder. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and sear the meat evenly on all sides. Transfer the pork to the slow cooker.
- Meanwhile, in a small bowl, whisk together the rice wine vinegar, soy sauce, grated ginger, minced garlic, green onions, chili-garlic sauce, and brown sugar. Pour this sauce over the pork in the slow cooker.
- Cook on high for 5-6 hours or on low for 8-10 hours until the meat is fork-tender.
- Shred the pork and remove it from the slow cooker, leaving the liquid behind.
- Remove 1/4 cup of the liquid to a small bowl. Add 1 tablespoon corn starch and stir to combine to create a slurry.
- Pour the liquid into a saucepan and add the corn starch slurry. Bring the mixture to a boil. Add 2 tablespoons of brown sugar and stir until combined. Cook for 1-2 minutes until the sauce thickens. This can burn, so don't walk away. At this point, you can either add the pork and sauce back to the slow cooker to mix with the sweet sauce, or you can use it as a drizzling sauce over the tacos.
Additional Pork Recipes
Sheet Pan Pork Tenderloin With Vegetables and Apple Cider Gravy
Slow Cooker Pulled Pork With Spicy Slaw Using Santa Maria Seasoned Pork Roast
Colorado Green Chili With Pork
Pork Medallions with Creamy Mushroom Herb Sauce
Pork Carnitas Mexican Slow Cooker Pulled Pork
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