These pulled pork sliders with asian slaw might become your next favorite recipe. This post shares everything you’ll need, so let’s get to the recipe!
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Pulled Pork Sliders with Asian Slaw
Ingredients
For the Rub:
- 2 tablespoons Chinese five-spice powder
- 2 tablespoons packed dark brown sugar
- 3 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons ground coriander
- 1 teaspoon cayenne
For the Sauce:
- 1 cup dark brown sugar
- 3/4 cup hoisin sauce
- 1/2 cup low-sodium soy sauce
- 1/3 cup unseasoned rice vinegar
- 3 garlic cloves, minced
- 2 tablespoons finely grated fresh ginger
- 1 teaspoon Chinese five-spice powder
For the Pork:
- 1 8-10lb bone-in pork shoulder (preferably butt end) without skin
- 2 medium yellow onions, thinly sliced
- 4 medium garlic cloves, thinly sliced
- 1 cup low sodium chicken broth
- 1 stick unsalted butter, room temp
For the Asian Slaw:
- 2 carrots, peeled and julienned
- 1/2 English cucumber, seeded and julienned
- 1/2 Fuji apple, julienned
- 1/2 red onion, thinly sliced
- 1/4 cup cilantro 1/4 cup rice wine vinegar
- 1/4 cup Mirin
- 1 teaspoon sugar
- 2 tablespoons light soy sauce
- Pinch or more of red pepper flakes, to taste
Instructions
For the Rub:
- Stir together rub spices in a small bowl.
- Set aside.
For the Sauce:
- Whisk all the sauce ingredients together and return the shredded meat to the slow cooker.
- Add the sauce and mix to combine.
- Season to taste.
- Serve pork on small sliders and top with Asian Slaw.
For the Pork:
- Dry pork with paper towels.
- Trim surface fat from pork, then rub all over with spice mixture.
- Let pork stand at room temp for about 30 minutes.
- Place onions and garlic in an even layer in the slow cooker and pour in the chicken broth.
- Add the butter. Place the meat on top of it all.
- Cover and cook until the pork is fork tender, about 6-8 hours on high or 8-10 hours on low.
- Turn off slow cooker and remove pork to a cutting board.
- Place a fine mesh strainer over a medium-heat proof bowl.
- Pour onion mixture from slow cooker through the strainer.
- Return the solids to the slow cooker.
- Set strained liquid aside.
- If the pork has a bone, remove & discard it.
- Using 2 forks, shred meat into bite-sized pieces, discarding any large pieces of fat.
For the Asian Slaw:
- Combine all of the ingredients.
- Store in refrigerator to chill for 1-2 hours so flavors can blend.
- Serve with pulled pork.
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All images © Regan Baroni 2014.
Pulled pork sandwiches are my favorite and they always make me think of the summer, which unfortunately, is fast approaching here in Arizona! I love the addition of the Asian slaw too!
Thanks for commenting, Isadora! The Asian slaw is a very nice addition – and the pork is very flavorful on its own too. I love the versatility of this recipe. I hope you enjoy it! Also, summer can’t come fast enough for us here in Chicago! Enjoy that AZ weather…we just got another 6 inches of snow. 😉
Cheers!
Hi. I am making these right now. I don’t see any instructions as to what to do with the reserved pan juices from the pork. Do I add it in with the sauce? These look amazing! Thanks for the recipe.
Hi Krystal!
Thanks for commenting and for your question! We kept the pork in the juices in the slow cooker just to maximize flavor. If you feel it’s too fatty, you can pull the pork out with a slotted spoon or drain it. I hope you enjoy!
hi regan! i’d like to try out your recipe for a large group, so i’m wondering how many sliders your recipe roughly makes? i’ve tried out other asian pulled pork recipes made in a slow cooker but liked yours because i have a friend who is allergic to soy so it’s nice that the sauce is kept separate. thanks!
Hi Yvonne!
Here’s what I would recommend:
For pulled pork, a typical sandwich (or serving) is 4 oz of cooked meat. For adult males, you might want to plan on 2 sandwiches per person.
For women and kids, plan on one sandwich per person. The average pork butt loses about 40% of
its weight while cooking. So, to get 6 pounds of cooked pork (24 sandwiches) you would need to start with 10 pounds of butt (2.4 servings per LB of uncooked meat).
I hope this helps… let me know if you have other questions!
Once I return the shredded meat to slow cooker and add the sauce how much longer should I cook it for ?
We usually let the flavors combine for about 10 minutes, then serve. It’s sooooo good! I hope you enjoy!
Once I return the shredded meat to slow cooker along with strained solids, I’m supposed to add the sauce made with brown sugar, hoisin, soy sauce, etc. how long should I cook all that?
We usually let the flavors combine for about 10 minutes, then serve. It’s sooooo good! I hope you enjoy!
Turned out fabulous, I cooked pork on bbq rotisserie before transferring to slow cooker with sauce. Rave reviews! THx!
Awesome! I’m so glad you enjoyed it!