Chinese Pulled Pork

When I first made my Chinese pulled pork, Ian about died from happiness. It takes an American classic - pulled pork - and adds an Asian twist. By cooking the meat in traditional Asian ingredients, it has distinct Chinese background flavors. While the meat is great in a wrap, on a sandwich, or in a salad, it's also great eaten as is. I highly suggest topping it with a slaw or quick marinated cucumbers. This recipe is bound to impress. I promise.

pork ribs in black cast iron skilled with onions and garlic
cooked chinese pulled pork in cast iron skillet and white cloth, silverwear and small white plates

Cooking Notes

  1. The Chinese 5 spice is a must. It truly makes this recipe go from tasty to OMG this is finger licking delicious.
  2. I've made this dish using a pork roast (shoulder or butt) and pork ribs. I prefer the roast because you'll get a lot more meat. The only downside is it will take longer to cook.
  3. I highly suggest making extra sauce. You will want extra sauce to dip the meat in, drizzle on a sandwich, or just sop up with a spoon. Trust me, you'll want extra sauce.
Chinese pulled pork sandwich with cucumbers and cilantro on white plate

Recipe: Chinese Pulled Pork

Pulled pork with an Asian spin! This meat is great for sandwiches, in quesadillas, on salads, or eaten as is. Topped with slaw and it's truly the perfect dinner.
Course Main Course
Cuisine American, Asian
Keyword Asian, Crock Pot, Dutch Oven, Pulled Pork, Sandwich, Slow Cooker, Wrap
Prep Time 25 minutes
Cook Time 3 hours
Total Time 2 hours 25 minutes
Servings 4


  • 2.5 pounds boneless pork ribs or pork butt/shoulder cut into large cubes
  • 2 garlic cloves pealed and smashed
  • 1/2 onion chopped
  • 1 teaspoon ginger grated
  • 1 tablespoon brown sugar
  • 2 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1/4 cup mirin
  • 1/4 cup low sodium soy sauce
  • 1/3 cup water or more if needed
  • 1/4 teaspoon Chinese five spice


  1. Heat oven to 325 degrees.
  2. Place all ingredients in dutch oven. I wouldn't worry about searing the meat. It adds a lot more work for not that much more added flavor.
  3. Add enough water so the meat is covered about halfway with your braising liquid.
  4. Cook for about 2.5-3 hours. If the braising liquid is boiling too quickly, turn the heat down to 300 degrees. If it's not boiling enough, increase temperature to 350. I would check on the meat every 30-45 minutes to see how it's cooking and to see if you need to add extra water.
  5. Once the meat is done, take it out of the dutch oven and shred. You will probably need to let it rest for about 15-20 minutes because it will be hot!
  6. In the meantime, place the dutch oven on the stove and heat it to medium. Reduce the sauce for about 10-15 minutes.
  7. If you want a smooth sauce, you can strain it, but that is not necessary.
  8. You can place the shredded meat back in the sauce or serve the sauce on the side.
  9. This meat is great on a sandwich, served with rice, or in a wrap. I usually eat it topped with a simple slaw topped with Smitten Kitchen's miso sesame dressing.
  10. Notes: If you want extra sauce, in a small sauce pan combine 1 tablespoon brown sugar, 2 tablespoons rice wine vinegar, 1 teaspoon sesame oil, 1/4 cup mirin, 1/4 cup low sodium soy sauce and 1/4 teaspoon Chinese five spice. Bring to a low boil and reduce for about 5-10 minutes.
  11. Enjoy!


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hi, I'm leslie

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