Asian-style Pulled Pork for Noodles, Rice, Congee, Ramen, Buns

I've been eating a lot more Asian food this last year. In particular, I've been ordering a lot of ramen and then making a lot of congee at home with my homemade bone broth. I often use a rotisserie chicken for my congee, but pork is my favorite meat and I wanted something with more flavor to top off the congee.

I've tweaked a recipe I found on the internet by adding a few more ingredients and adjusting the amounts. I wanted the pork to be on the saucier side.

Asian-style Pulled Pork

1/2 cup low sodium soy sauce
1 tsp ground allspice
1/3 cup brown or coconut sugar
2 Thai chilis - minced
1 tsp minced ginger
1/4 cup rice vinegar
1 tsp sesame oil
3 lbs pork shoulder

In a slow cooker combine all the ingredients except the pork. Turn the heat on to high for about 5 minutes in order to melt the sugar into the liquids.

Cut the pork shoulder into large chunks. Put into slow cooker and toss to coat with the sauce. Lower the heat to low and cook for 6 hours.

Take two forks and shred the tender pork into pieces, coating and mixing with the sauce that has been created.

Use to top noodles, rice, congee, ramen, or to fill steam buns.