Easy Slow Cooker Chinese Pork Recipe

Tender, melt-in-your-mouth slow cooker Chinese pork is easier than you think. Our recipe uses pork scotch fillet for a rich, flavourful result.

Is there anything better than putting a few simple ingredients in the slow cooker and coming home hours later to a rich, aromatic dinner? That’s exactly what you get with our Slow Cooker Chinese Pork and Mushrooms. It’s one of those reliable, deeply savoury meals that fills the whole house with an incredible smell. And it all starts with the right cut of meat.

If you need a hand picking out the perfect cut for this (or any other slow-cooking recipe), our butchers are always happy to help at our Church Street shop.

Why Pork Scotch Fillet is the Perfect Cut for Slow Cooking

Want to guarantee juicy, tender pork from your slow cooker? The secret is pork scotch fillet. You might also see it called pork neck or collar. It’s the perfect cut because its natural marbling of fat renders down slowly over many hours, basting the meat from the inside and keeping it incredibly juicy. Leaner cuts just don’t have that internal fat, so they risk becoming dry. Scotch fillet, on the other hand, is much more forgiving. It’s built for a long, slow cook.

When you’re planning portions, a good rule of thumb is to budget for around 400-500 grams per person. That might sound like a lot, but it accounts for natural shrinkage as it cooks, ensuring everyone gets a hearty serving.

Building a Rich Savoury Foundation

To build a really deep flavour, you need to brown the pork well before it goes into the slow cooker. Searing the 4-5cm pieces in a hot pan creates a golden, caramelised crust. This isn’t just about colour—it builds a savoury foundation that infuses the entire dish. Seriously, don’t skip this part.

The braising liquid is where that classic Chinese “red cooked” flavour comes from. We use a simple but powerful mix of ginger, garlic, soy sauce, and a splash of Chinese cooking wine (Shaoxing wine is perfect for this). This blend creates the savoury, aromatic sauce that the pork will soak up as it cooks.

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Tip: Don’t Crowd the Pan

When you’re browning the pork, work in batches. You want to make sure every piece gets direct contact with the hot pan. If you overcrowd it, the pan’s temperature will drop and the meat will steam instead of sear. You’ll miss out on all that rich, browned flavour.

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The Slow Cooker Does the Work Low and Slow to Perfection

Once the prep is done, the slow cooker takes over. Cooking low and slow is essential for breaking down the tough connective tissues in the pork scotch fillet. Over about 8 hours on low, those tissues transform into soft gelatin. The result is incredibly tender meat.

For food safety, pork should always reach an internal temperature of at least 71°C. But for a pull-apart cut like this, you’re aiming much higher—usually around 90-95°C. That’s the magic number where all the collagen has rendered, giving you that perfect, shreddable texture. It’s such a great recipe for a busy day. Set it up in the morning, go for a walk along the bay, and come home to the most welcoming smell.

Adding Mushrooms and Finishing the Sauce

Mushrooms are a wonderful addition here, but timing is everything. We suggest adding shiitake and oyster mushrooms in the last 30 to 60 minutes of cooking. This gives them enough time to turn silky and absorb the sauce without becoming mushy. Their earthy, umami flavour is the perfect balance for the rich pork.

After hours of cooking, you might find the braising liquid is a bit thin. No problem. To create a thicker sauce, just carefully pour the liquid into a saucepan. Let it simmer gently on the stovetop for 5 to 10 minutes. It will reduce down and concentrate into a beautiful glaze.

Serving and Storing Your Masterpiece

This dish is made for sharing. Serve it family-style by spooning the tender pork and silky mushrooms over a big bed of steamed jasmine rice. A garnish of fresh coriander adds a bright, clean note that cuts right through the richness. Piling it all on a central platter makes for a great-looking meal that everyone can dig into.

If you happen to have any leftovers, they’ll keep in an airtight container in the fridge for up to 3 days. Honestly, the flavours are often even better the next day once they’ve had more time to meld together.

Ready to try it for yourself? You can find the full ingredient list and step-by-step instructions on our recipe page.

View the full recipe with ingredients & method →