PULLED PORK SLIDERS WITH ASIAN SLAW

RECIPES

Mike outdid himself this time, as he usually does. I have been so excited to shoot this recipe for Pulled Pork Sliders with Asian Slaw so I could share it with you.

Pulled Pork Sliders with Asian SlawPulled Pork Sliders with Asian SlawI was able to focus entirely on the photo shoot while Mike took over prepping the recipe. I’m so lucky to have his help in the kitchen on the weekends when I have photo shoots lined up. It just makes the process go a lot faster when the work is divided up like that.

So, let’s talk about the recipe!

The Asian flavors, along with the fat that it’s cooked in, make the pork flavorful and complex. The slaw adds just the right amount of crisp freshness and acidity, and a bit of spicy mayo (mayo mixed with Sriracha) and cilantro (my favorite!) round things out nicely. It’s definitely a weekend meal, but it’s well worth the wait if you have the time.

If you have the time, make this recipe and invite your friends over. The smells alone will have them craving the recipe as soon as they walk in the door.

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:

  1. Stir together rub spices in a small bowl.
  2. Set aside.

For the Sauce:

  1. Whisk all the sauce ingredients together and return the shredded meat to the slow cooker.
  2. Add the sauce and mix to combine.
  3. Season to taste.
  4. Serve pork on small sliders and top with Asian Slaw.

For the Pork:

  1. Dry pork with paper towels.
  2. Trim surface fat from pork, then rub all over with spice mixture.
  3. Let pork stand at room temp for about 30 minutes.
  4. Place onions and garlic in an even layer in the slow cooker and pour in the chicken broth.
  5. Add the butter. Place the meat on top of it all.
  6. Cover and cook until the pork is fork tender, about 6-8 hours on high or 8-10 hours on low.
  7. Turn off slow cooker and remove pork to a cutting board.
  8. Place a fine mesh strainer over a medium-heat proof bowl.
  9. Pour onion mixture from slow cooker through the strainer.
  10. Return the solids to the slow cooker.
  11. Set strained liquid aside.
  12. If the pork has a bone, remove & discard it.
  13. Using 2 forks, shred meat into bite-sized pieces, discarding any large pieces of fat.

For the Asian Slaw:

  1. Combine all of the ingredients.
  2. Store in refrigerator to chill for 1-2 hours so flavors can blend.
  3. Serve with pulled pork.

All images © Regan Baroni 2014.

  1. 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!

    • reganbaroni@gmail.com says:

      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!

  2. Krystal says:

    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.

  3. Regan says:

    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!

  4. yvonne says:

    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!

    • reganbaroni@gmail.com says:

      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!

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