Slow Cooker Sweet And Spicy Asian Pork Shoulder Recipes

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PRESSURE COOKER SPICY PORK SHOULDER



Pressure Cooker Spicy Pork Shoulder image

You can make this spicy pork in a 6- to 8-quart electric pressure cooker if you're in a hurry, or in a slow cooker if you're not. In either case, you'll get tender bits of meat covered in a chile-flavored barbecue sauce that's just slightly sweet. (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time. Stovetop pressure cookers tend to cook at a slightly higher pressure, so food cooks more quickly.) Gochujang, a pungent Korean chile paste, and gochugaru, Korean chile flakes, is available at Asian markets and specialty shops, or see the ingredient list for substitutions. Serve the pork over rice or in slider rolls, topped with crunchy pickled sesame cucumbers and a little kimchi, if you want to spice things up. And, while you can make this from start to finish in an afternoon, you can also make this in stages a few days ahead, if that's easier.

Provided by Melissa Clark

Categories     dinner, lunch, roasts, soups and stews, main course

Time 3h

Yield 10 servings

Number Of Ingredients 26

5 garlic cloves, grated on a Microplane or minced
2 tablespoons brown sugar or honey
1 tablespoon Korean chile flakes (gochugaru) or other chile flakes (Maras, Aleppo or crushed red pepper)
1 tablespoon kosher salt, more to taste
1 teaspoon ground black pepper
5 pounds boneless pork shoulder, cut into two or three pieces
1 tablespoon peanut oil
4 garlic cloves, grated on a Microplane
2 tablespoons grated fresh ginger root
1/3 cup gochujang (Korean chile paste) or other chile paste or sauce such as Sriracha
1/4 cup soy sauce
2 tablespoons ketchup
2 tablespoons mirin
2 tablespoons honey
1 tablespoon rice wine vinegar
1 teaspoon Asian fish sauce
1 teaspoon sesame oil
6 Persian cucumbers, thinly sliced (or about 4 cups sliced cucumbers)
1 1/2 tablespoons rice vinegar
2 teaspoons sesame oil
2 teaspoons brown sugar
1/2 teaspoon fine sea salt
1/4 cup thinly sliced red onion
2 teaspoons sesame seeds
Cooked rice or toasted slider rolls
Kimchi (optional)

Steps:

  • To prepare pork, combine garlic, brown sugar, chile flakes, salt and pepper. Rub marinade all over pork. If you have time, cover and refrigerate for 1 hour to up to 24 hours. Otherwise, proceed with recipe.
  • Set electric pressure cooker to sauté (or use a large skillet). Add pork in batches and sear until browned all over, about 2 minutes per side. Add 3/4 cup water to pot (or to skillet to deglaze, then move to pot), cover, and set to cook for 90 minutes on high pressure. Or cook in a slow cooker for 5 to 7 hours until tender.
  • While pork cooks, prepare sauce: In a small pot, warm peanut oil over medium heat. Add garlic and ginger, and sauté until fragrant, 1 to 2 minutes. Add remaining ingredients and bring to a simmer. Cook until thickened, 1 to 2 minutes. Set sauce aside. (It can be made up to 1 week ahead and stored in the refrigerator.)
  • Manually release steam. Let pork cool until you can handle it, then shred it into bite-size pieces. Pork can be made to this point up to 3 days ahead.
  • While pork cools, strain liquid from bottom of pot. Pour off fat (or chill liquid, then scoop off solidified fat with a spoon). Reserve.
  • Prepare cucumbers: In a small bowl, combine all ingredients except sesame seeds, and let sit, tossing one or twice, for at least 20 minutes. Stir in sesame seeds.
  • When ready to serve, heat broiler. Toss pork with sauce and 1 to 2 tablespoons cooking liquid - just enough so pork is evenly coated but not wet or runny. Spread mixture on a rimmed baking sheet, and broil until crisped on top, 2 to 3 minutes; it will char in places, and that's fine.
  • Serve pork over rice or on slider rolls, with cucumbers and kimchi, if desired.

SLOW-COOKER SWEET-AND-SOUR PORK



Slow-Cooker Sweet-and-Sour Pork image

Chinese food is a big temptation for us, so I lightened up a favorite takeout dish. As the pork cooks, the aroma is beyond mouthwatering. -Elyse Ellis, Layton, Utah

Provided by Taste of Home

Categories     Dinner

Time 6h30m

Yield 4 servings.

Number Of Ingredients 17

1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup chicken broth
1/3 cup white vinegar
3 tablespoons lemon juice
3 tablespoons reduced-sodium soy sauce
3 tablespoons tomato paste
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1-1/2 pounds boneless pork loin chops, cut into 1-inch cubes
1 large onion, cut into 1-inch pieces
1 large green pepper, cut into 1-inch pieces
1 can (8 ounces) pineapple chunks, drained
3 tablespoons cornstarch
1/3 cup chicken broth
Hot cooked rice

Steps:

  • In a 3- or 4-qt. slow cooker, mix the first 10 ingredients. Stir in pork, onion, green pepper and pineapple. Cook, covered, on low 6-8 hours or until pork is tender. , In a small bowl, mix cornstarch and broth until smooth; gradually stir into cooking juices. Cook, covered, on low 15-20 minutes longer or until sauce is thickened. Serve with rice. To make ahead: In a large resealable plastic freezer bag, combine the first 10 ingredients. Add pork, onion, green pepper and pineapple; seal bag, turn to coat, then freeze. To use, place filled freezer bag in refrigerator 48 hours or until contents are completely thawed. Cook as directed.

Nutrition Facts : Calories 531 calories, Fat 10g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 705mg sodium, Carbohydrate 75g carbohydrate (63g sugars, Fiber 2g fiber), Protein 35g protein.

SLOW-COOKER ASIAN PORK STEW



Slow-Cooker Asian Pork Stew image

Take slow cooker pork stew far east with Asian ingredients including water chestnuts, bamboo shoots and hoisin sauce. Ladled over rice, it's a complete meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h25m

Yield 8

Number Of Ingredients 15

2 lb boneless country-style pork ribs, cut into 2-inch pieces
3 medium carrots, cut into 1-inch slices
2 medium onions, cut into 1-inch wedges
1 package (8 oz) fresh whole mushrooms, cut in half if large
1 can (8 oz) whole water chestnuts, drained
1 can (8 oz) bamboo shoots, drained
3/4 cup hoisin sauce
1/3 cup reduced-sodium soy sauce
4 large cloves garlic, finely chopped
1 tablespoon finely chopped gingerroot
4 cups water
2 cups uncooked long-grain white rice
2 tablespoons cornstarch
3 tablespoons water
1/3 cup lightly packed coarsely chopped cilantro

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In cooker, layer pork, carrots, onions, mushrooms, water chestnuts and bamboo shoots. In small bowl, stir together 1/2 cup of the hoisin sauce, the soy sauce, garlic and gingerroot; pour into slow cooker.
  • Cover; cook on Low heat setting 7 to 9 hours.
  • During last hour of cooking, in 3-quart saucepan, heat 4 cups water and the rice to boiling over high heat. Reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender and water is absorbed.
  • Gently remove pork and vegetables with slotted spoon to large bowl; cover to keep warm. Skim any fat from liquid in cooker. Pour liquid into 1-quart saucepan. Stir remaining 1/4 cup hoisin sauce into liquid; heat to boiling. In small bowl, mix cornstarch and 3 tablespoons water; stir into liquid. Cook, stirring constantly, until thickened; pour over pork mixture and gently stir.
  • Sprinkle cilantro over stew. Serve over rice.

Nutrition Facts : Calories 510, Carbohydrate 63 g, Cholesterol 70 mg, Fiber 3 g, Protein 30 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 5 g, TransFat 0 g

SLOW COOKER SWEET AND SOUR PORK



Slow Cooker Sweet and Sour Pork image

A one pot meal the whole family will love! Simply chop, stir, toss in the slow cooker and smell the delicious Sweet and Sour Pork cooking away! Finish your day with this tasty stress-free meal!

Provided by Jennifer Draper

Categories     Main Course

Time 3h15m

Number Of Ingredients 12

2 pounds boneless pork loin chops
1 yellow or white onion
1 red bell pepper
1 green bell pepper
20 oz can pineapple chunks (drained and juice reserved)
1/4 cup brown sugar
1/4 cup reserved pineapple juice from can
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons ketchup
2 tablespoons tapioca flour or cornstarch (whisked with equal amount of water)
sliced green onions for garnish

Steps:

  • Cut pork into bite sized pieces and add to slow cooker
  • Peel onions and cut into one inch pieces
  • Remove stems and seeds from peppers and cut into one inch pieces
  • Add onions, peppers and pineapple to chicken in slow cooker and stir to toss
  • Whisk together remaining ingredients except green onions
  • Pour over items in slow cooker
  • Cover and cook on high for 3-4 hours or low for 6-8
  • Serve over rice garnished with green onions or as desired

Nutrition Facts : Calories 276 kcal, Carbohydrate 25 g, Protein 26 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 76 mg, Sodium 344 mg, Fiber 2 g, Sugar 20 g, UnsaturatedFat 4 g, ServingSize 1 serving

SPICY CHINESE PORK FOR THE CROCK POT



Spicy Chinese Pork for the Crock Pot image

This pork comes out tender and delicious, and the sauce has a great combo of sweet and spicy flavors. This is great with fried rice or just plain white rice. (I used a 5 quart crock pot for this recipe) Enjoy!

Provided by Midwest Maven

Categories     < 4 Hours

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 lbs pork tenderloin, cut in bite sized chunks
12 ounces fresh button mushrooms, quartered
1 cup leek, thinly sliced (washed well first, as they can be sandy)
2 cups carrots, cut into rounds (I like to cut them on the bias to look pretty & you don't need to peel them)
2 (8 ounce) cans water chestnuts, sliced
1 tablespoon garlic, minced
1/2 cup orange marmalade
1/2 cup chili sauce
1/8 cup hoisin sauce
1/4 cup dry sherry
1/4 cup soy sauce
1 teaspoon crushed red pepper flakes
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Heat 2 tablespoons oil in a large skillet over med/high heat.
  • Saute the tenderloin chunks quickly for about 5 minutes(watching them closely to not burn the outsides of the meat) to get some color on them. This will get rid of a little fat and liquid from the meat as well.
  • With a slotted spoon, scoop out the meat and place in your slow cooker, discard any fat or liquid from the meat cooking.
  • Add the mushrooms, leeks, carrots, water chestnuts, and garlic to your slow cooker also.
  • In a medium sized bowl, whisk together the orange marmalade, chili sauce, hoisin sauce, dry sherry, soy sauce, and crushed red pepper.
  • Pour sauce mixture over the ingredients in the slow cooker, and stir to coat everything well.
  • Cover with lid, put your slow cooker on High and cook for 2 1/2 hours.
  • After 2 1/2 hours, mix the cornstarch and water in a small cup until smooth, and add it to the mixture in your slow cooker.
  • Stir for a couple minutes, until you see the sauce thicken slightly, then close lid again and let cook on High for another 30 minutes.

SLOW COOKER PORK SHOULDER



Slow cooker pork shoulder image

Slow cooking delivers lovely tender meat. Cook this shoulder of pork until it falls apart, shred it, then pile into baguettes or serve alongside veg or salad

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 8h25m

Yield Serves 6-8

Number Of Ingredients 8

2 tbsp olive oil
1.5kg piece pork shoulder
250ml white wine
250ml chicken stock
4 bay leaves
2 sprigs of rosemary
1 tsp black peppercorns
1 garlic bulb

Steps:

  • Remove the fat from the pork shoulder (you can get your butcher to do this bit for you). Season the pork with salt and pepper then heat the oil in a large frying pan over a medium to high heat. Brown the pork shoulder on all sides then transfer to a slow cooker. Add all the other ingredients, then cook on low for 6-8 hours until the meat pulls apart when pressed with two forks.
  • Remove the meat, place on a plate and shred it with two forks. Remove the herbs from the sauce and squeeze the garlic cloves out of their skins back into the pot. Put the meat back into its sauce for wonderfully tender and moist slow cooker pork. Serve as an alternative to your Sunday roast with roasted new potatoes, or with a big green salad, mustard and warmed baguettes.

Nutrition Facts : Calories 245 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.3 grams fiber, Protein 34 grams protein, Sodium 0.4 milligram of sodium

HOT AND SPICY SLOW COOKER KOREAN BARBEQUE PORK SHOULDER



Hot and Spicy Slow Cooker Korean Barbeque Pork Shoulder image

This is a quick-prep, super-easy slow cooker recipe for Korean barbeque pork shoulder. Just throw it in, less than 5 minutes prep, only a few ingredients, then serve with rice or noodles and a salad or kimchi and you're done, or fork shred for Korean-style tacos.

Provided by M.a. Roarsmom

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 4h5m

Yield 4

Number Of Ingredients 5

coconut oil cooking spray
2 ½ pounds pork shoulder roast
1 cup Korean barbeque sauce (such as Bibigo®)
1 small sweet onion, diced
1 tablespoon gochujang (Korean hot pepper paste)

Steps:

  • Spray the inside of a slow cooker with coconut oil cooking spray. Place pork inside cooker and slather all sides with barbeque sauce. Top with sweet onion. Cover and cook on High for 3 hours.
  • Mix gochujang into the resulting sauce in the slow cooker. Continue cooking on High until pork is fork-tender, about 1 hour more.

Nutrition Facts : Calories 397.4 calories, Carbohydrate 8.2 g, Cholesterol 111.6 mg, Fat 26.6 g, Fiber 0.7 g, Protein 29.9 g, SaturatedFat 9.8 g, Sodium 283.2 mg, Sugar 1.5 g

SLOW COOKER SWEET & SPICY PULLED PORK



Slow Cooker Sweet & Spicy Pulled Pork image

While I don't enjoy drinking beer, I love cooking with it. This quick recipe also goes great on plain hamburger buns with a side of slaw. -Renee Herrington, Plano, Texas

Provided by Taste of Home

Categories     Lunch

Time 6h20m

Yield 8 servings.

Number Of Ingredients 13

1 boneless pork shoulder butt roast (3 to 4 pounds)
1 can (15 ounces) tomato sauce
1 bottle (12 ounces) beer or 1-1/2 cups beef broth
1 cup packed brown sugar
1/2 cup honey
1/4 cup tomato paste
3 tablespoons paprika
4 teaspoons garlic powder
1-1/2 teaspoons crushed red pepper flakes
1 teaspoon salt
1 teaspoon cayenne pepper
1 tablespoon hickory liquid smoke, optional
8 Hawaiian sweet hamburger buns, split

Steps:

  • Place roast in a greased 4- or 5-qt. slow cooker. In a large bowl, combine tomato sauce, beer, brown sugar, honey, tomato paste, seasonings and, if desired, liquid smoke; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast. When cool enough to handle, shred meat with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through., Using tongs, place meat mixture on bun bottoms. Replace tops. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 648 calories, Fat 21g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 797mg sodium, Carbohydrate 78g carbohydrate (56g sugars, Fiber 3g fiber), Protein 35g protein.

SLOW COOKER SWEET AND SPICY ASIAN PORK SHOULDER



Slow Cooker Sweet and Spicy Asian Pork Shoulder image

I sometimes ... well, usually ... lose my mind a little when pork roasts go on sale. This recipe is from Real Simple.

Provided by Pinay0618

Categories     Pork

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup low sodium soy sauce
1/2 cup brown sugar
1 -2 tablespoon chili-garlic sauce (found in the Asian aisle of the supermarket)
1 tablespoon grated fresh ginger
1 teaspoon Chinese five spice powder (optional)
kosher salt and black pepper
2 1/2 lbs pork shoulder, trimmed of excess fat and cut into 2-inch pieces
1 cup long-grain white rice
1 medium head bok choy, thinly sliced (about 8 cups)
2 scallions, sliced

Steps:

  • In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
  • Twenty-five minutes before serving, cook the rice according to the package directions.
  • Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.

SLOW COOKER SWEET AND SOUR PORK RECIPE



Slow Cooker Sweet and Sour Pork Recipe image

This delicious slow cooker sweet and sour pork is an incredibly easy dish to get ready and cooking. It is yet another great dish you can get cooking in the morning so that it's ready to eat for when you sit down for dinner.

Provided by Gus

Categories     dinner

Time 6h30m

Number Of Ingredients 12

500 g (1.1 lb) pork loin, cubed and seasoned with salt and pepper
440 g (15.5 oz) pineapple pieces with unsweetened juice (Don't drain)
1 large red bell pepper, chopped
1 onion, quartered
1 carrot, peeled & sliced
½ tsp ginger, minced
3 Tbsp brown sugar
¼ cup apple cider vinegar
4 Tbsp ketchup
2 Tbsp soy sauce
2 Tbsp cornstarch
2 Tbsp water

Steps:

  • In a fry-pan over high heat, quickly sear the pork loin.
  • In a slow cooker, combine the brown sugar, ginger, apple cider vinegar, pineapple juice, ketchup, and soy sauce.
  • Add the pork, red bell pepper, carrot, onion, pineapple pieces, and stir slightly.
  • Cook for 6-8 hours on low.
  • Mix together the water and cornstarch until it forms a smooth paste. Pour this into the slow cooker and mix, try to make sure there are no lumps.
  • Cook on high for 15 minutes or until the sauce is thick.
  • Serve & Enjoy.

Nutrition Facts : ServingSize 250.0 g, Calories 300.0 kcal, Fat 11.8 g, SaturatedFat 4.4 g, TransFat 0 g, Cholesterol 67 mg, Sodium 475 mg, Carbohydrate 24 g, Fiber 2.3 g, Sugar 16.4 g, Protein 24.2 g

SWEET & SPICY SLOW-COOKER ASIAN PORK



SWEET & SPICY SLOW-COOKER ASIAN PORK image

Categories     Pork     Quick & Easy     Dinner

Yield serving

Number Of Ingredients 9

1/2 cup low-sodium soy sauce
1/2 cup brown sugar
1 to 2 tablespoons chili-garlic sauce 1 tablespoon grated fresh ginger
1 teaspoon Chinese five-spice powder (optional)
kosher salt and black pepper
2 1/2 pounds pork shoulder, trimmed of excess fat and cut into 2-inch pieces
1 cup long-grain white rice
1 medium head bok choy, thinly sliced (about 8 cups)
2 scallions, sliced

Steps:

  • 1.In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours or on low for 7 to 8 hours. 2.Twenty-five minutes before serving, cook the rice according to the package directions. 3.Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.

FIVE SPICE SLOW COOKER PORK WITH NOODLES



Five Spice Slow Cooker Pork with Noodles image

With a nod to the sweet, savory flavor of char siu (Cantonese-style barbecue pork), this set-it-and-forget-it-style slow cooker recipe yields wonderfully tender pork shoulder that pairs perfectly with Chinese egg noodles.

Provided by Food Network Kitchen

Categories     main-dish

Time 6h25m

Yield 4 servings

Number Of Ingredients 13

3 pounds trimmed pork shoulder
1 teaspoon Chinese five-spice powder
1 teaspoon kosher salt
3 cups chicken broth
1 cup dark soy sauce
1/4 cup packed dark brown sugar
2 tablespoons toasted sesame oil
1/2 teaspoon crushed red pepper
4 scallions, cut into 2-inch pieces
1 garlic head, halved
1 (2-inch) knob unpeeled fresh ginger, thinly sliced
8 dried shiitake mushrooms, optional
Hot cooked Chinese egg noodles, for serving

Steps:

  • Rub the pork all over with the five-spice powder and salt. Add the chicken broth, soy sauce, brown sugar, sesame oil, and red pepper to the slow cooker. Stir to dissolve the sugar. Add the scallions, garlic, ginger, the mushrooms, if using, and the meat, turning it a few times to coat. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, at least another 2 hours (6 hours total).
  • Transfer the pork to a platter, cover lightly, and let rest 15 minutes. Meanwhile, pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface. Slice the meat and serve warm or at room temperature with noodles and the sauce on the side.

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2015-12-30 Sear on all sides until golden brown, about 1 to 2 minutes per side. Turn off the heat. In the bottom of your slow cooker, whisk together the soy sauce, brown sugar, chili garlic paste and hoisin sauce. Add the pork shoulder and cover. Cook for 8 to 10 hours on low. Once finished, the pork …
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From therecipes.info


SLOW COOKER SWEET AND SPICY ASIAN PORK SHOULDER RECIPES
2 scallions, sliced. Steps: In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
From tfrecipes.com


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From crecipe.com


10 BEST ASIAN PORK SHOULDER RECIPES | YUMMLY

From yummly.com


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From recipes.net


SLOW COOKER PULLED PORK - FASOLMI
2021-10-29 Cover the slow cooker and cook on HIGH for 5 to 6 hours or LOW for 8 to 10 hours, until the pork is fall-apart tender. Transfer the pork to a large bowl, leaving the cooking liquid in the slow cooker. In a small bowl, stir together the cornstarch with 3 tablespoons cold water to create a slurry.
From fasolmi.com


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