Crockpot Asian Shredded Pork (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2-2.5 pound pork tenderloin (or shoulder/butt)
02 - 4-5 cloves garlic

→ Sauce

03 - 1/3 cup soy sauce
04 - 1/4 cup honey
05 - 1 tablespoon dark soy (or molasses/maple syrup)
06 - 1 tablespoon sesame oil
07 - 1 tablespoon rice wine vinegar
08 - 1 tablespoon fresh ginger, minced
09 - 1 tablespoon cornstarch
10 - 1-2 teaspoons red pepper flakes (optional)

# Instructions:

01 - Place pork in slow cooker and scatter garlic cloves around it.
02 - Combine soy sauce, honey, dark soy, sesame oil, vinegar, cornstarch, ginger, and red pepper flakes in a small bowl.
03 - Pour sauce over pork and toss to coat all surfaces (doesn't need to be fully submerged).
04 - Cook on high for 2-2½ hours or low for 4 hours until pork is fall-apart tender.
05 - Discard garlic cloves. Shred pork with a fork and cook on high until warmed through. Serve with rice, noodles, or in tacos/sliders.

# Notes:

01 - For larger cuts of pork, cook 8-10 hours on low
02 - Can substitute various vinegar types
03 - Great with shredded carrots and cabbage mixed in

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