My Asian Pulled Pork Slider begins with a dry scoured then singed pork shoulder that sluggish cooks for 6 hours in a marinade of Asian flavors. Layered on a bun with peanut butter, a cabbage carrot slaw and you have an ideal sandwich!
What I love most about lethargic cookers is the thing that I call my drop-it-all-in-and-forget-about-it cooking strategy. There’s simple, and inevitably the lethargic, delivered meat separates into this astonishing, unctuous feast. Stand by until you dive into this Asian Pulled Pork Slider. Goodness.
I chose to put a little Asian twist on my standard lethargic cooker pork shoulder and this is tasty. Another house most loved is my Pulled Pork with Root Beer Glaze. I chose to change course this time and consolidate a portion of my #1 Asian toppings for a mouth watering, destroyed pulled pork that I might have over steamed rice, yet picked it inside a pretzel roll, yet don’t hesitate to utilize whatever bread move you like.
Well one thing prompted another and both Dave and I were thinking about a sandwich, possibly a Bánh mì styled sandwich on these incredibly delicate pretzel moves I had got a few days ago at the market. Awesome! I had everything on the side and I was all set!
This pork ought to get burned on all sides in the wake of getting a legitimate salt, white pepper and Chinese Five Spice rub. The smell as it’s burning is torment, I simply needed detach a portion of the fresh, carmelized edges and snack. So great.
Ingredients
Pork:
- 3 lb pork shoulder
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese Five Spice powder
Sauce:
- 1/4 cup rice wine vinegar
- 2 tbsp red chili paste
- 1 tbsp lemon grass paste (optional)
- 1 tbsp black bean paste
- 1/4 cup apple butter (or substitute applesauce)
- 3 green onions
- 1 cup chicken stock
Slider:
- 8 Pretzel rolls (See Note 1)
- 8 tbsp peanut butter (1 tbsp for each slider)
- 2 cups red cabbage shredded
- 2 carrots shredded
- 2 tbsp rice wine vinegar
- 1 tbsp vegetable oil
- leaves cilantro for garnish
Instructions
- Whisk together the kosher salt, white pepper and Chinese Five Spice in a small bowl. Sprinkle spice rub all over pork shoulder. Pan sear on all sides for several minutes until browned. Transfer to slow cooker that has been sprayed with cooking spray or oil.
- In a food processor or blender purée sauce ingredients. Pour over browned the pork and cook for six hours. Shred the pork in the sauce.
- Shred the cabbage and carrot. In a bowl mix together with the oil and vinegar. Set aside.
- Toast the pretzel roll and spread one tablespoon of peanut butter on bottom side. Place pulled pork on top of bottom roll, top with cabbage salad and cilantro. Top with other pretzel roll and serve.
Notes
- Feel free to use whatever bread roll you like in substituting for the pretzel roll if unavailable.
Nutrition
Serving: 1g | Calories: 723kcal | Carbohydrates: 41g | Protein: 40.5g | Fat: 43.9g | Saturated Fat: 12.9g | Cholesterol: 121.7mg | Sodium: 965.3mg | Fiber: 3.6g | Sugar: 5.8g
