Best 7 Slow Cooker Sweet And Spicy Asian Pork Shoulder Recipes

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Are you looking for a delicious and easy-to-make slow cooker dish that will tantalize your taste buds? Look no further than slow cooker sweet and spicy Asian pork shoulder. This mouthwatering dish combines the flavors of sweet and spicy in a perfect harmony, creating a taste experience that is sure to please everyone at your table. The pork shoulder is cooked low and slow in a flavorful sauce made with soy sauce, brown sugar, and chili garlic sauce, resulting in a tender and juicy meat that falls apart easily. Serve it over rice or noodles for a complete meal that is both satisfying and delicious.

Here are our top 7 tried and tested recipes!

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.

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.

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.

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.

SWEET AND TANGY ASIAN PORK CHOPS



Sweet and Tangy Asian Pork Chops image

I have always enjoyed Asian food, and when I had pork chops, I put this recipe together to create my own take on Asian pork chops. The sauce is sweet and tangy and the meat is moist and tender. -Betty Kercheval, Bellevue, Washington

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 4 servings.

Number Of Ingredients 15

4 boneless pork loin chops (5 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium onion, chopped
1 medium green pepper, chopped
4 green onions, chopped
1/4 cup packed brown sugar
1/4 cup white wine or chicken broth
1/4 cup soy sauce
1 tablespoon crystallized ginger, finely chopped
1-1/2 teaspoons sesame oil
1 garlic clove, minced
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice, optional

Steps:

  • Sprinkle pork chops with salt and pepper. Place in a 3-qt. slow cooker. Add the onion, green pepper and green onions. In a small bowl, combine the brown sugar, wine, soy sauce, ginger, sesame oil and garlic; pour over chops. Cover and cook on low for 3-4 hours or until meat is tender., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and rice if desired.

Nutrition Facts :

SWEET AND SPICY ASIAN PORK TENDERLOIN IN THE INSTANT POT®



Sweet and Spicy Asian Pork Tenderloin in the Instant Pot® image

This recipe comes together in a snap, and it all cooks in the Instant Pot®! Make a rub that will give a hint of smokiness, cook your tenderloins in a matter of minutes, then finish with a glaze for drizzling and dipping that is Asian-inspired spicy and sweet!

Provided by Bibi

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 8

Number Of Ingredients 17

2 teaspoons smoked paprika
1 teaspoon kosher salt
¼ teaspoon ground ginger
¼ teaspoon white pepper
2 (1 pound) pork tenderloins, silver skins removed
1 ¾ cups chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon avocado oil
½ cup no-sugar-added apricot preserves
2 teaspoons sambal oelek, or to taste
2 teaspoons grated fresh ginger
1 clove garlic, minced
1 teaspoon sesame oil
1 tablespoon cornstarch
1 teaspoon sesame seeds
1 tablespoon chopped fresh cilantro

Steps:

  • Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to preheat.
  • Combine paprika, salt, ground ginger, and white pepper in a small bowl. Rub tenderloins on all sides with the mixture.
  • Combine chicken broth, soy sauce, and rice vinegar in a separate bowl; you should have 2 cups, the recommended amount of cooking liquid in an 8-quart pot. Check your owner's manual for recommended liquid amount for other sizes and adjust accordingly.
  • Pour avocado oil into the Instant Pot® and heat until shimmering. Add tenderloins to brown, about 2 minutes per side. Remove tenderloins to a plate, add liquid mixture to the pot, and scrape the browned bits from the bottom of the pot, stirring all together. Turn off Saute function.
  • Place a rack or trivet into the Instant Pot® and place tenderloins on the rack. Close and lock the lid and set vent to Sealing. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
  • Let pork cook until internal temperature reaches 135 to 140 degrees F (57 to 60 degrees C). Place tenderloins on a cutting board and cover with foil to rest while you make the glaze. Internal temperature should rise to 145 degrees F (63 degrees C). Remove about 3 tablespoons of cooking liquid and set aside.
  • Select Saute function and bring remaining cooking liquid in the pot to a boil. Allow to reduce to about 1 cup, 3 to 10 minutes, depending on how much liquid was used for the size of the pot. Add preserves, sambal oelek, grated ginger, garlic, and sesame oil; cook for about 2 minutes.
  • Create a slurry of the reserved 3 tablespoons cooking liquid and cornstarch in a small bowl. Continue cooking on the Saute function and add the slurry, stirring constantly until the liquid comes to a boil and thickens slightly. Pour glaze carefully into a container.
  • Slice the pork, drizzle with glaze, sprinkle with sesame seeds, and garnish with cilantro. Serve warm with additional glaze for dipping, if desired.

Nutrition Facts : Calories 154.5 calories, Carbohydrate 10.6 g, Cholesterol 50.4 mg, Fat 5.3 g, Fiber 0.7 g, Protein 18.5 g, SaturatedFat 1.2 g, Sodium 882.5 mg, Sugar 6 g

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

Tips:

  • Pork Shoulder: Select a pork shoulder that is around 4-5 pounds. This will ensure that you have enough meat to serve your guests.
  • Browning the Pork: Before slow cooking, brown the pork shoulder in a large skillet over medium-high heat. This will help to develop flavor and color.
  • Slow Cooker Settings: Cook the pork shoulder on low for 8-10 hours or on high for 4-6 hours. The exact cooking time will depend on the size of the pork shoulder and your slow cooker.
  • Shredding the Pork: Once the pork shoulder is cooked, remove it from the slow cooker and shred it with two forks. You can also use a meat shredder to make this process easier.
  • Sweet and Spicy Sauce: Whisk together the brown sugar, apple cider vinegar, soy sauce, Sriracha sauce, and garlic powder in a small bowl. Pour the sauce over the shredded pork and stir to coat.

Conclusion:

This Slow Cooker Sweet and Spicy Asian Pork Shoulder is a delicious and easy-to-make dish that is perfect for a weeknight meal or a party. The pork is tender and flavorful, and the sweet and spicy sauce is the perfect complement. Serve the pork shoulder with rice, noodles, or your favorite vegetables.

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