This spicy Asian-style pork roast is my weeknight-meets-weekend kind of flex: you drop a big, marbled pork shoulder into the slow cooker with ginger, garlic, soy, and chiles, then you finish it under the broiler with a glossy hoisin glaze that turns sticky at the edges like good BBQ candy. It's cozy enough to pile into rice bowls, loud enough to stuff into buns, and forgiving enough that you don't have to babysit it-basically the kind of pork roast recipe you keep in your back pocket for when you want dinner to taste like you worked harder than you did.
6-quart slow cooker A 6-quart (or larger) slow cooker fits a 3 1/2 to 4 1/2 lb roast comfortably. If your slow cooker runs hot, you may want to add 1/4 cup extra broth to prevent scorching at the edges.
Large Skillet or Dutch Oven For searing the roast before it goes into the slow cooker. Cast iron gives the best browning, but any heavy skillet works. If you hate searing, you can skip it-just know the finished flavor will be a little less roasty.
Tongs Tongs make it easier to flip and move the roast without stabbing it a hundred times (which can squeeze out juices). Two big forks also work in a pinch.
rimmed baking sheet with foil For broiling the glazed pork at the end. Line with foil for easy cleanup; set a wire rack on top if you want more even caramelization.
Instant-read thermometer Optional but helpful. Pork shoulder is done when it's probe-tender; temperature is less important than texture, but 195ยฐF to 205ยฐF is usually the sweet spot for shreddable meat.
Fine mesh strainer Optional, for a smoother sauce. You can also just skim the fat and keep the sauce rustic.
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Pat the pork shoulder very dry with paper towel (dry meat browns better), then season all over with the kosher salt and black pepper.
In a medium bowl, whisk together the chicken broth, soy sauce, rice vinegar, brown sugar, gochujang, garlic, ginger, and toasted sesame oil.
If you're doing the potatoes and carrots, add the potato chunks, carrot pieces, and onion wedges to the bottom of the slow cooker now. This is the vibe of pork roast crock pot recipes with potatoes and carrots, except we're taking it in a spicy hoisin direction.
Sear (optional, but worth it)
Heat a large skillet over medium-high heat and add the neutral oil. When the oil shimmers, sear the pork shoulder until deeply browned on all sides, about 8 minutes total. Don't fuss with it-let it sit so it can actually brown. If your roast has a fat cap, start fat-side down to render a little fat into the pan.
Transfer the pork to the slow cooker, nestling it on top of the vegetables if using. Carefully pour the braising liquid around the pork (not directly on top, so you don't rinse off the seasoning).
Slow cook
Cover and cook on low until the pork is very tender and shreds easily, 480 minutes. This is the definition of pork roast slow cooker easy: you set it, you walk away, and future-you gets rewarded.
When it's done, transfer the pork to a rimmed baking sheet. Let it rest for 10 minutes so the juices settle and the surface dries slightly (this helps the glaze stick). If you used vegetables, scoop them into a serving bowl and keep warm.
Make the glaze and broil
Turn your oven broiler on high and position a rack about 6 inches from the heat.
In a small bowl, whisk together the hoisin sauce, honey, soy sauce, lime juice, and chile flakes.
Brush the pork generously with the hoisin glaze, getting it into the cracks and along the edges. Broil until the glaze bubbles and caramelizes in spots, 5 minutes. Watch closely in the last minute: hoisin goes from glossy to scorched fast.
Flip or rotate the roast if needed, brush with a little more glaze, and broil 3 minutes more. You're looking for sticky edges and a lacquered surface-like the pork got dressed up for dinner.
Sauce it (optional, but very good)
Skim fat from the slow cooker liquid with a spoon. If you want a smoother sauce, strain it into a saucepan. Simmer over medium heat until slightly reduced and glossy, 10 minutes.
Taste and adjust: add a squeeze of lime for brightness, a spoon of hoisin for sweetness/body, or a splash of broth if it got too intense.
Serve
Slice the pork for neat portions, or shred it with two forks for pile-it-high bowls. Spoon some of the reduced sauce over the top.
Serve with jasmine rice, scallions, cucumber, sesame seed, and lime wedges. If you made the potatoes and carrots, drizzle them with a little sauce too-they soak up the gingery, spicy juices like champs.
Leftovers are gold: tuck into sandwiches, crisp in a skillet for fried rice, or roll into lettuce wraps with extra lime.
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Rice bowl situation: jasmine rice, sliced cucumbers, scallions, sesame seed, and a big squeeze of lime. The cool crunch keeps the hoisin glaze from feeling heavy.
Bao or sandwich: pile shredded pork into steamed buns or soft rolls, then add quick-pickled cucumbers (rice vinegar + sugar + salt) for that sweet-sour snap.
Noodles: toss the pork and a little sauce with wheat noodles or rice noodles; add a handful of shredded cabbage for texture.
Veg Sides That Make Sense
Simple sautรฉed greens (bok choy, spinach, or broccolini) with garlic and a splash of soy sauce. Keep it fast and clean so the pork stays the star.
Roasted Brussels sprouts with sesame oil and lime. The char plays nicely with the sticky glaze.
Drinks
Lager or pilsner: crisp, clean, and not competing with the gochujang heat.
Off-dry riesling: great if you went heavier on chile.
Iced green tea with lemon or lime: underrated and perfect for spicy, glossy pork.
Menu Planning Tip
If you're into crockpot recipes pork roast because you want dinner plus leftovers, this one is a two-for-one: night one, slice it like a roast; night two, shred and crisp in a hot skillet for tacos, lettuce wraps, or fried rice.
FAQs
What cut of pork is best for this pork roast recipe?
Boneless pork shoulder (also sold as pork butt/Boston butt) is best here because the marbling and collagen melt during the long cook, giving you tender, shreddable meat. A boneless pork loin roast will cook up leaner and sliceable, but it won't be as juicy with the same cook time.
Can I use pork loin or pork tenderloin instead of pork shoulder?
You can, but you must change the method. Pork tenderloin is very lean and will overcook in a long slow-cook; it's better roasted quickly and glazed at the end. Pork loin can work if you cook it just until done and slice it, but it won't do the fall-apart thing. For this specific sticky-hoisin slow cooker approach, shoulder is the right move.
Do I have to sear the roast first?
No. Searing adds deeper, roasty flavor and a slightly richer sauce, but this is still delicious without it. If you're using the slow cooker for the convenience (hello, pork roast crockpot recipes slow cooker energy), skipping the sear keeps it truly hands-off.
Can I make it with potatoes and carrots in the slow cooker?
Yes-add big chunks of gold potatoes and carrots under the pork so they braise in the sauce. It turns into a spicy-sweet version of pork roast crock pot recipes with potatoes and carrots. Just keep the pieces large so they hold their shape through the long cook.
How do I store and reheat leftovers without drying them out?
Store the pork in its sauce (or at least with a few spoonfuls of sauce) in an airtight container for up to 4 days. Reheat gently on the stove with a splash of broth or water, or microwave covered. For crispy edges, warm it first, then sear portions in a hot skillet until browned and sticky again.
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