Spicy Asian-Style Pork Roast with Sticky Hoisin Glaze (Slow Cooker, Broiler Finish)

Tender slow-cooked pork shoulder glazed with spicy hoisin, finished under the broiler for a sticky, caramelized crust.

Prep Time 20

Cook Time 8

Total Time 8 20

Course Main Dish

Cuisine Asian-Inspired

Servings 8

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 195°F to 205°F 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.

4 lb boneless pork shoulder look for good marbling; labeled boston butt; pork butt is shoulder, not actual butt
2 teaspoon kosher salt use 1 1/4 teaspoon if using fine salt
1 teaspoon black pepper freshly ground if possible
1 tablespoon neutral oil canola, avocado, or grapeseed oil; for searing

1 cup low-sodium chicken broth or water with 1 teaspoon bouillon; keep it low-sodium because soy sauce and hoisin bring salt
½ cup low-sodium soy sauce or tamari; coconut aminos work but will taste sweeter
3 tablespoon rice vinegar or apple cider vinegar; this keeps the sauce bright
2 tablespoon brown sugar light or dark; honey works too
2 tablespoon gochujang Korean chile paste; or substitute 1 tablespoon sriracha plus 1 tablespoon miso
6 garlic clove smashed or finely chopped
2 tablespoon fresh ginger grated; frozen ginger grates beautifully
1 teaspoon toasted sesame oil optional but adds a nutty finish to the cooking liquid

½ cup hoisin sauce choose one you like straight from the bottle; flavor varies by brand
2 tablespoon honey or maple syrup; this helps the glaze lacquer under the broiler
1 tablespoon soy sauce low-sodium
1 tablespoon lime juice fresh; wakes everything up
1 teaspoon chile flakes optional, for extra heat

1 lb gold potato cut into 1 1/2-inch chunks; keep pieces big so they don't dissolve
4 carrot peeled and cut into 2-inch pieces
1 yellow onion cut into thick wedges; acts like a flavorful rack under the pork

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.

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).

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.

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.

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.

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.