These pulled pork bao buns are filled with delicious, juicy Asian pulled pork made with minimal fuss. Just set and forget in the slow cooker!
Everyone in my family loves these pork bao buns. I also love how easy it is to make.
You just throw everything in the slow cooker and you have delicious, juicy Asian-style pulled pork with minimal fuss.
Then you just need to steam some bao buns, make up some salad, and you're done.
They're perfect for a relaxed family dinner or finger food for a party.
Top Tip: If you have any leftovers, it freezes really well. Then you have a quick and easy meal for later.
Looking for more Chinese finger food? Serve these up with Crispy Wontons, Spring Rolls, Salt & Pepper Chicken Wings and some Traditional Chinese Dumplings.
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Why you'll love this recipe
- You'll get delicious, juicy pulled pork with minimal fuss.
- Prep time takes just minutes, then it's set and forget.
- They're perfect for a relaxed family dinner or finger food for a party.
- It's a great make-ahead option as the pork can keep warm in the slow cooker.
- You can freeze any leftover for a quick and easy meal later on.
Ingredients
You'll need the following ingredients. Exact quantities are listed in the recipe card at the bottom of this post.
For the Asian pulled pork:
- Pork Shoulder - alternatively a Pork Butt (see below)
- Hoi Sin Sauce
- Garlic
- Ginger
- Soy Sauce
- Chinese Cooking Wine
- Chinese Five Spice Powder
To serve:
- Frozen bao buns
- Asian slaw - alternatively shredded cabbage and julienned carrots
- Sliced cucumber
- Fresh coriander (cilantro) leaves
Best Pork for Pulled Pork
I always use a Pork Shoulder to make slow cooked pulled pork. This is also known as a Picnic Roast in the USA. This is easily found in the supermarkets here in Australia.
In North America, the Boston Butt aka the Pork Butt is a popular cut and is ideal for making pulled pork. You don't see it that commonly here in Australia, but you could ask your butcher.
Making Asian Pulled Pork in Slow Cooker
Step 1: Cook the Pork in the Slow Cooker
Making this Asian shredded pork is super easy. You just need to pour a marinade/sauce over the pork and then set and forget in the slow cooker.
You can make the marinade in just five minutes by mixing together all the ingredients.
Then place the pork in the slow cooker with the skin side facing up and pour the sauce over the top. I usually use my hands to massage it in a bit to make sure it is all smothered in the sauce.
Now set the slow cooker for 4.5 - 5 hours on High or 9 - 10 hours on low.
Step 2: Shred the Pork
Once this time is up, remove the pork from the slow cooker. Remove the fat from the top of the pork and discard.
Now use two forks to shred the meat. It should easily pull apart.
Transfer the sauce and juices from the slow cooker to a separate jug or bowl.
Return the pork to the slow cooker and pour over enough of the juices to make the pork nice and juicy (but not too much that it is sloppy).
You can keep it warm in the slow cooker until you are ready to serve it.
Oven Roasted Pulled Pork
No slow cooker? No problem! You can easily make this in the oven too.
It's the same principle - low and slow cooking. So heat your oven to 150C/300F.
You just need an oven-proof dish big enough to house your pork shoulder. Ideally it should have a lid - I use my Le Creuset dutch oven for this.
If you don't have a lid, just use tin foil to cover it.
It will take around 3.5 hours to cook in the oven.
Bao Buns for Pulled Pork
To make this meal even easier, you can buy frozen bao buns in the supermarket. This way you can keep them in your freezer and pull them out when you are ready to steam them.
If you want to make your own bao buns, I will be sharing my recipe for Thermomix bao buns very soon!
How to cook frozen bao buns
To cook bao buns, you don't need to defrost them, you just steam them from frozen. Steam them in a steamer basket over boiling water for around 10 minutes.
To cook frozen bao buns in the Thermomix, place them in the Varoma basket. Half fill the jug with water and steam them for 15 minutes / Varoma / speed 1.
What to serve with bao buns
I serve these pulled pork bao buns with an Asian slaw. If you don't have time to make a coleslaw, you can just shred some cabbage and slice some carrots and cucumber.
A few fresh coriander (cilantro) leaves are always good too.
Other options include:
- Pickled mustard greens
- Sliced chillies
- Peanuts
- Kim chi
- Siracha mayonnaise
- Hoi sin sauce
- Chilli sauce
FAQs and Top Tips
This pulled pork freezes really well. If you have any leftovers, freeze it in a sealed container for up to a month in the fridge. This makes a really quick and easy meal later - just defrost and reheat in the microwave while you steam some bao buns.
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Pulled Pork Bao Buns
Ingredients
For the pulled pork
- 1.8 kg pork shoulder
- ¾ cup hoi sin sauce
- 3 cloves garlic grated or finely chopped
- 1 inch piece fresh ginger grated
- 2 tablespoon soy sauce
- 1 tbsp Chinese cooking wine
- ½ teaspoon Chinese five spice powder
To serve
- 12 bao buns
- Asian slaw or shredded cabbage and julienned carrots
- sliced cucumber
- coriander (cilantro) leaves
Instructions
Pulled Pork
- Combine all the ingredients except the pork in a bowl and mix well.
- Place the Pork shoulder in a slow cooker with the skin side on top and pour over the sauce. Use your hands to massage into the pork to ensure it is completely smothered in the sauce.
- Add the lid and set the slow cooker to HIGH for 4.5 - 5 hours (or LOW for 9-10 hours)
- Remove the pork from the slow cooker. Remove the fat and discard. Use two forks to shred the meat.
- Transfer the sauce/liquid from the slow cooker into a jug or bowl.
- Return the pork to the slow cooker. Add enough of the sauce so that it is nice and juicy. (Not so much that it is too soggy).
- You can keep the pork warm in the slow cooker until you are ready to serve.
Cook the bao buns
- Cook the bao buns according to the packet instructions - usually this means steaming them in a basket over boiling water for around 10 minutes. If using a Thermomix - put them in the Varoma basket. Half fill the jug with water and set to 15 mins / Varoma / speed 1.
To Serve
- Serve each bao bun stuffed with some pork and with an Asian slaw, sliced cucumbers and a few coriander (cilantro) leaves. You can also add extra hoi sin sauce, chilli sauce, sliced chillies, peanuts, siracha mayonnaise, sliced green onions... whatever you like!
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