Slow Cooker Sriracha Pulled Pork
Adapted for the slow-cooker
This recipe is based on Sweet and Sriracha Spicy Oven Roast Pulled Pork by Todd Porter and Diane Cu of White on Rice Couple. Located in Costa Mesa, Todd and Diane are a husband and wife, food photography, food styling, food blogging and cookbook writing team. Their cookbook Bountiful:Recipes Inspired By Our Garden is a beautiful collection of produce-centric, mouth-watering recipes.
Todd and Diane’s Spicy Sriracha pulled pork recipe calls for slow cooking the pork in the oven. I have modified the recipe for a slow-cooker so you can prep the pork and leave the house. The flavors for this recipe are 100% credited to Todd and Diane.
Summer or Winter
I like using slow cookers year round, for different reasons. In the summer, cooking in a slow-cooker allows me to avoid heating up the entire kitchen. All year long I enjoy being able to walk away from the kitchen while the slow-cooker does the work. There is a little prep work to make the sauce and to sear the pork butt, but once those two tasks are done your slow cooker will take over and finish the job.
I am a big fan of my Cuisinart 3-in-1 slow cooker that also steams and sautes. It is big enough for a 7-pound roast and allows me to cook for a crowd or cook once to create multiple meals, my favorite cook-once and eat-twice strategy for eating well with less effort. This pulled pork freezes beautifully for future meals.
Pulled Pork Makes Mikey Happy
My son Mikey is a pulled pork aficionado. A slow-cooker full of pulled pork is a sure bet to bring a big smile to his face.
More pulled pork and shredded beef recipes
Slow Cooker Sriracha Pulled Pork
This recipe is a slow-cooker version of Sweet and Sriracha Spicy Oven Roast Pulled Pork by White on Rice Couple. Use this pulled pork to make delicious sandwiches or spicy tacos.
- 3 T Olive oil, divided
- 6 garlic cloves, peeled and minced
- 1 onion, diced
- 1 cup tomato sauce
- 3 T fish sauce
- ¼ cup Sriracha
- 1 T apple cider vinegar
- ½ cup hoisin sauce
- 1 T brown sugar
- ½ t black pepper
- 7 pound pork butt (also called pork shoulder)
- Kosher salt
- Fresh cracked pepper
- Heat a large heavy skillet or Dutch oven over medium-high heat. Add 1 T olive oil and when the oil is hot, sauté garlic and onions for about 5 minutes. Add the next 7 ingredients and cook over medium-low heat for about 5 minutes. Transfer the sauce to your slow-cooker.
- Rinse and dry the pan and put it back on the stove. Rub the pork butt down with the remaining olive oil and season the entire roast with kosher salt and pepper. Heat the skillet and sear the roast on all sides to get a nice crisp crust, about 4 – 5 minutes on each side.
- Remove the seared roast from the skillet and add it to the slow-cooker. Turn the roast over in the sauce, coating every bit of the roast with sauce. Cover and turn your slow cooker on.
- You can cook the pork on high for 6 hours or on slow for 10 hours, depending on when you want it to be done. The roast is done when it easily shreds with a fork. Remove it from the slow cooker and set aside to cool.
- Skim off any extra fat that is on top of the remaining sauce. Turn the slow cooker on to the sauté function and cook until the sauce is reduced in volume by half. This will take between 15 and 25 minutes. If your slow cooker does not have a saute function you can transfer the sauce to a pan and reduce it on the stove top. Taste the sauce and adjust seasonings, adding more sriracha if you like.
- While the sauce is reducing, use two forks to shred the pork into bite-sized pieces. Toss the pork with the sauce and serve as sandwiches or to make tacos.
Set the pork butt on the counter, covered about an hour before you sear it. This allows the roast to come to room temperature before you put it in the slow-cooker.Once you put the pork in the slow cooker and cover it, do not remove the lid until you think the roast is done. Every time you open the lid heat escapes and slows down the cooking process.This pulled pork likes to be garnished with a squeeze of lime and something crunchy. I use thinly sliced purple cabbage and crisp Persian cucumber slices. A little fresh cilantro and a slice or two of jalapeno is also very good.
Cuisine Asian Fusion, New American