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Slow Cooker Sweet & Spicy Pork

Slow Cooker Sweet and Spicy Pork

Charlotte Hancey
Cubed pork roast is slow cooked in a sweet and spicy sauce made from hoisin, chili garlic sauce, rice vinegar, soy sauce and brown sugar. Serve over rice for an easy, flavorful dinner!
5 from 5 votes
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main Course
Cuisine Asian
Servings 8


  • Slow Cooker


  • 4-5 lbs Boston butt pork roast, cubed (bone and larger fat pieces removed)
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon sesame oil
  • 1 tablespoon canola oil

For the sauce

  • 1/2 cup hoisin sauce
  • 1-2 tablespoons chili garlic sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 3 cloves fresh garlic, minced
  • 1/2 cup plus 6 tablespoons water, divided
  • 3 tablespoons cornstarch

Garnish Ideas

  • Sliced green onions or chives
  • Red pepper flakes
  • Toasted sesame seeds


  • Place cubed pork in a large bowl. Sprinkle with ground ginger, onion powder, garlic powder, salt and pepper. Toss to coat.
  • Heat a large non-stick skillet to medium-high. Add about 1 teaspoon each of sesame and canola oil. Add about 1/3 of the pork and cook until pieces are lightly browned. Add browned pork to slow cooker. Add more oil to the skillet and continue browning pork in batches.
  • Make sauce by adding hoisin, chili garlic sauce, rice vinegar, soy sauce, brown sugar, garlic and 1/2 cup water in a bowl. Whisk to combine then pour over pork. Cook on high for 3 hours or low for 6.
  • Make a slurry by whisking cornstarch and 6 tablespoons cold water in a small bowl until no lumps remain. Remove slow cooker lid and stir in cornstarch slurry. Leave the lid off but keep the slow cooker on for 15 minutes to thicken sauce.
  • Serve pork over rice. Garnish with green onions, red pepper flakes, and/or toasted sesame seeds if desired.
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