Pulled pork is a favorite in this house. While I could stick with the same BBQ recipe each time and please my husband, I like to change it up. Always trying new twists keeps it from getting boring. This Asian Style is terrific served over rice or even with mashed cauliflower to keep it low carb like I did.
The crock pot can be a lifesaver during busy weeks. After the initial searing of the pork just let it simmer away all day in the juices until it’s fall apart tender.
Buy a big pork roast because you are going to want the leftovers. Just wait until you see the spring rolls I have for you tomorrow. Yum, I’m wishing I have more as I write this.
- 3 lb boneless pork roast (Boston Butt)
- Salt, pepper, garlic powder
- 1 tablespoon oil
- 1 ¼ cup chicken stock
- ½ cup soy sauce
- ⅓ cup white balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 3 cloves chopped garlic
- 1 tablespoon fresh grated ginger
- ⅔ cup water
- ¼ teaspoon red pepper flakes
- Season pork liberally on all sides with salt, pepper, and garlic powder.
- Heat oil over medium high heat in a large skillet. Brown pork on all sides.
- In the crock pot combine chicken stock, soy sauce, balsamic vinegar, honey, sesame oil, garlic, ginger, water, and crushed red pepper. Once pork is browned add it to the liquid.
- Cook on low for 8 hours, turning once half way through. The turning isn’t completely necessary so if you are making this while at work, don’t worry about it. It will still come out flavorful.
- Remove pork from crockpot, shred with two forks, and discard any fat, and return to crock pot to absorb the liquid.
Adapted from Mary Ellen’s Cooking Creations