The Crock-Pot is my BFF on days when the kids have after school activities. This Asian Pulled Pork Crock-Pot recipe is versatile with rice for dinner and leftovers in slider buns for lunch the next day. I buy a 4-5lbs pork shoulder roast (bone in) to feed our family of five with leftovers. Like all IttyBittyFoodies recipes, prep time is minimal. This recipe consists of simply seasoning and searing the pork before letting the Crock-Pot do it’s magic. Slow cooking is a wonderful way to make flavorful meals out of tougher cuts of meat. By the dinner time, the meat is tender and falls off the bone. Allow about 8 hours when cooking on low or 5 hours on high in the Crock-Pot.
4-5lb pork shoulder roast (bone in)
1 tsp Kosher salt
1 tsp ground black pepper
1 tsp 5 Spice powder
2 tbs soy sauce (low sodium)
1 dash of sesame oil
1 tsp grapeseed oil.
In a small bowl, mix salt, pepper and 5 Spice powder. Rub the dry spice mix generously over the pork shoulder. In a non stick skillet, heat grapeseed oil on high. Sear the pork, about 1 minute each side till brown. Place pork in Crockpot, add the soy sauce and sesame oil and cook. Allow 8 hours when cooking on low or 5 hours on high in the Crockpot. Turn once in the middle of cooking. When ready, the pork should be falling off the bone. Pull the pork using two forks and serve with rice. Leftovers can be put into sliders for school lunch next day.
This post is dedicated to my sister in law, Teena who just got herself a Crockpot for her twin IttyBittyFoodies.
Till our next Happy Meal!
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