Slow cooker Chinese pulled pork (char siu style) brings glossy, sweet-savory takeaway flavor home with almost no effort. Pork shoulders braises for 7 hours in a garlic-ginger-soy glaze brightened with smoked paprika and sugar-free tomato sauce, until it shreds at the touch of a fork. Six servings at 31g protein and just 4g carbs each — made for keto meal prep.
Imagine coming home to the incredible aroma of perfectly tender, fall-apart pulled pork, simmering away in a rich, savory sauce. This isn’t just a meal; it’s the ultimate comfort food experience with practically zero effort. Our slow cooker pulled pork recipe is a true game-changer for busy weeknights or lazy weekends. Just set it, forget it, and get ready to enjoy the most succulent, flavorful pork you’ve ever made.
Ingredients
• 1 kg (2.2 lb) / 2.2 lbs pork shoulder or loin
• 1 cup / 240 ml chicken broth
• 4 tbsp / 60 ml sugar-free tomato sauce
• 1 tbsp / 15 ml tomato paste
• 2 tbsp / 30 ml garlic paste
• 4 tbsp / 60 ml soy sauce or tamari
• 5 drops liquid sweetener, or to taste
• 2 tsp / 10 ml ginger paste
• 1 tsp / 5 g (0.18 oz) smoked paprika
• Salt and black pepper to taste
Instructions
1. Directions
2. Place the pork shoulder in the bottom of your slow cooker. In a medium bowl, whisk together the chicken broth, tomato sauce, tomato paste, garlic paste, soy sauce, liquid sweetener, ginger paste, and smoked paprika until smooth. Pour the sauce over and around the pork.
3. Secure the lid and cook on LOW for 7 hours, or until the pork is exceptionally tender and falls apart with a gentle nudge from a fork.
4. Carefully remove the pork from the slow cooker and place it on a large plate or cutting board. Using two forks, shred the meat, discarding any large pieces of fat if desired.
5. Return the shredded pork to the slow cooker and toss it thoroughly with the sauce. For a thicker sauce, you can cook with the lid off on the HIGH setting for 30-60 minutes, or serve immediately for a wonderfully juicy result.
Nutritional Information
• Nutrition Information
• Per Serving (approximate)
• Calories: 392
• Fat: 23g
• Protein: 31g
Pro Tips
• for Perfect Pulled Pork
• For a deeper, richer flavor, sear the pork shoulder on all sides in a hot, oiled skillet before adding it to the slow cooker.
• Pork shoulder (also called pork butt) is highly recommended over loin for this recipe. Its higher fat content ensures a more tender and juicy result after the long cooking time.
• This recipe is perfect for meal prep! The flavors meld and become even more delicious overnight. Store leftovers in an airtight container in the refrigerator for up to 4 days.
FAQ
Q: What is the best cut of pork for this recipe
A: Pork shoulder, also called pork butt, is the best choice for this recipe. Its higher fat content ensures the meat becomes exceptionally tender and juicy during the long cooking time.
Q: How long does it take to cook pulled pork in a slow cooker
A: You should cook the pork on the LOW setting for 7 hours. The pork is ready when it is exceptionally tender and falls apart easily with a fork.
Q: Can I make this pulled pork ahead of time
A: Absolutely. This recipe is perfect for meal prep as the flavors meld and become even more delicious overnight. You can store it in an airtight container in the refrigerator for up to 4 days.
Q: How can I make the pulled pork sauce thicker
A: To get a thicker sauce, return the shredded pork to the slow cooker and cook with the lid off on the HIGH setting for 30-60 minutes. This allows the sauce to reduce and thicken.
Pro Tips
- Use pork shoulder (pork butt) rather than loin — its higher fat content keeps the pulled pork tender and juicy through the long 7-hour slow cook.
- Sear the pork on all sides in a hot oiled skillet before it goes in; the caramelized crust deepens the char siu flavor far beyond what braising alone gives.
- Whisk the sauce fully before pouring it over and around the pork so the garlic paste, ginger paste, and sweetener dissolve evenly into the braising liquid.
- Shred the pork with two forks directly in the slow cooker and toss it thoroughly with the sauce, then simmer a little longer if you want a thicker, clingier glaze.
- The flavors meld and improve overnight — leftovers keep up to 4 days in the fridge, making this an ideal Sunday meal-prep recipe for the week.
Frequently Asked Questions
Can I make this char siu pulled pork ahead of time?
Yes — it actually tastes better the next day as the garlic-ginger-soy glaze soaks into the shredded meat. Store it in its sauce in the fridge for up to 4 days.
Can I use pork loin instead of shoulder?
The recipe allows it, but shoulder (pork butt) is strongly recommended — loin is leaner and can dry out over the 7-hour cook, while shoulder shreds juicy every time.
Is this pulled pork keto?
One serving has just 4g carbs with 31g protein and 23g fat. The glaze uses sugar-free tomato sauce and liquid sweetener, so the whole pot stays keto-friendly.
What can I serve with it on keto?
Lettuce cups, low-carb wraps, or cauliflower rice all stand in for the usual buns and rice. A side of quick-pickled cucumber plays nicely with the char siu glaze.
Recipe card below.
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Slow Cooker Chinese Pulled Pork (Char Siu Style)
Ingredients
Method
- Directions
- Place the pork shoulder in the bottom of your slow cooker.
- In a medium bowl, whisk together the chicken broth, tomato sauce, tomato paste, garlic paste, soy sauce, liquid sweetener, ginger paste, and smoked paprika until smooth.
- Pour the sauce over and around the pork.
- Secure the lid and cook on LOW for 7 hours, or until the pork is exceptionally tender and falls apart with a gentle nudge from a fork.
- Carefully remove the pork from the slow cooker and place it on a large plate or cutting board.
- Using two forks, shred the meat, discarding any large pieces of fat if desired.
- Return the shredded pork to the slow cooker and toss it thoroughly with the sauce. For a thicker sauce, you can cook with the lid off on the HIGH setting for 30-60 minutes, or serve immediately for a wonderfully juicy result.
