Slow Cooker Char Siu Pulled Pork: Easy Set-and-Forget Dinner Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is clean and positioned on a level, heat-resistant surface. If you are using a bone-in roast, consider removing the bone before cooking to make shredding easier later.

Have your measuring tools ready and ensure the pork is completely thawed if it was previously frozen. Pat the pork dry with paper towels to remove excess surface moisture, which helps the glaze adhere better to the meat during the initial stages of the cooking process.

Instructions

Preparation and assembly

1. 1Assemble the ingredients
   Place the pork roast pieces into the basin of the slow cooker. Ensure the meat is evenly distributed at the bottom of the vessel to promote consistent cooking throughout the process. Avoid overcrowding if possible.
   Look for The pork is arranged in a single layer or slightly overlapping in the bottom of the slow cooker.
   Tip Trim excess fat from the pork before adding it to the cooker for a cleaner final sauce texture.

The pork should be evenly distributed in the slow cooker, with the garlic and spices sprinkled uniformly over the surface. The hoisin sauce should be poured in a way that covers most of the meat, setting the stage for the long, slow braise that will transform the ingredients into a cohesive, flavorful dish.

Slow cooking cycle

2. 2Add aromatics and glaze
   Distribute the minced garlic over the pork pieces. Sprinkle the five-spice powder evenly across the meat to ensure every piece gets flavor. Pour the hoisin sauce directly over the top of the pork, allowing it to coat the pieces naturally as they cook.
   Look for The pork is covered with the garlic, spices, and the thick hoisin sauce.
   Tip Use a spatula to gently scrape the measuring cup to ensure all the hoisin sauce is added.

During the cooking phase, the kitchen will begin to fill with the aromatic scent of five-spice and roasted garlic. The lid should remain closed to maintain a consistent temperature and moisture level inside the cooker.

Check occasionally to ensure the slow cooker is functioning correctly, but avoid opening the lid unnecessarily to prevent heat loss.

Final shredding and serving

3. 3Cook and shred
   Cover the slow cooker and cook on low for 8 hours. Once finished, ensure the internal temperature of the pork reaches 145°F (63°C). Remove the pork to a cutting board, let it rest for at least 10 minutes, then shred it using two forks. Return the shredded meat to the pot to coat with the juices before serving.
   Look for The pork is fork-tender and pulls apart easily with minimal pressure.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce is too thin, remove the lid during the last 30 minutes of cooking to allow it to reduce slightly.

At the end of the cooking process, the pork should be dark, glossy, and extremely tender. When you pull it with a fork, the meat should separate into clean, moist strands. The sauce at the bottom of the pot should be thick and concentrated, perfect for tossing with the shredded meat before plating.

Common mistakes

A common mistake is adding too much liquid or failing to trim excess fat from the meat. Since the pork will release a significant amount of its own juices during the slow cooking process, adding extra water or broth can dilute the flavor of the hoisin glaze.

Additionally, failing to let the meat rest after cooking can lead to a loss of moisture, making the final shredded pork feel slightly less tender than desired.

How to tell it’s done

The pork is considered done when it reaches a minimum internal temperature of 145°F (63°C) and the meat fibers pull apart easily with the gentle pressure of a fork.

It is important to let the meat rest for at least 10 minutes after removing it from the slow cooker before shredding; this allows the internal juices to redistribute throughout the meat, ensuring that every bite remains succulent and flavorful rather than drying out during the serving process.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest