Pulled Pork Sliders with Asian Slaw
Author Regan Baroni
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.
Recipe by Regan Baroni at https://reganbaroni.com/blog/recipes/pulled-pork-with-asian-slaw-recipe/