With gameday around the corner, you’ll want to save these Asian Pulled Pork Sliders with Crispy Cucumber Slaw for your party menu!
These sliders are fresh, healthy, hearty and one your guests will keep talking about. Pure Flavor® Poco Bites® Cocktail Cucumbers add a delicious crisp and fresh flavor that pairs perfectly with the tender, sweet pork.
Table of Contents
What You’ll Need
SLAW
- Pure Flavor® Poco Bites® Cocktail Cucumbers
- Purple Cabbage
- Carrots
- Cilantro
- Lime
- Rice Wine Vinegar
- Mayonnaise, Salad Dressing or Coleslaw Dressing
PORK
- Bone-In Pork Shoulder Butt Roast
- Olive or Avocado Oil
- Chicken Broth
- Soy Sauce
- Sesame Oil
- Garlic Powder
- Ground Ginger
- Tomato Paste
- Honey
- Slider Buns
- Barbecue Sauce
Tools You’ll Need
- Crockpot
- Cutting Board
- Chef’s Knife
- Instant Pot (optional cooking method)
How to Make This Recipe
- Searing the pork first yields a beautiful color and adds great flavor. In large skillet, heat oil on high heat and sear the salt and pepper seasoned pork on both sides 2-3 minutes.
- In an 8-quart Crockpot, whisk together the broth, soy sauce, sesame oil, garlic powder, ground ginger, tomato paste and honey. Once combined, transfer the seared pork into the sauce, cover and cook on low 7-8 hours. When the pork can easily shred with a fork, it’s ready. Discard any excess fat and the bone. Pour the skimmed juices from the Crockpot over the pork.
- While the pork cooks, go ahead make the slaw and refrigerate until ready to use. This will give it time for the flavors to marry. Combine the chopped cucumbers, cabbage, carrots, cilantro, lime juice, rice wine vinegar and mayonnaise in a medium bowl. Mix until well combined, then season with salt, black pepper and sugar to taste.
- If you’d like, butter and toast the buns when it’s party or dinner time. Place 2-3 ounces of pork on each bun and drizzle with ½ tablespoon barbecue sauce. Lastly, top each with 1 tablespoon of the Crispy Cucumber Coleslaw and the top bun.
Tips and Substitutions
- The optimal, tender pulled pork shred happens with the pork reaches an internal temperature of 195°F to 205°F.
- This pork can be cooked in an Instant Pot as well:
- Instant Pot: Cut the meat up into pieces about the size of your fist. Combine all the pork sauce ingredients in an 8 quart Instant pot. Add the lid and set the valve to sealing. Cook at high pressure for 90 minutes. Allow the pressure to release naturally from the instant pot.
- Searing the pork first is optional.
- Though the tenderness will slightly vary, you can use any of these cuts of pork to make pulled pork: shoulder roast, blade roast, pork butt, Boston butt, picnic roast, pork steaks (slices of pork butt)
- Shredded pulled pork freezes well! Place in an air tight container like a ziplock bag or plastic food storage container. Per the USDA, prepared pork dishes are good for 3 months for the best quality.
- This recipe is also available delicious as a weeknight dinner you can repurpose!
- Night 1: Sliders
- Night 2: Pork Lettuce Wraps with Slaw
- Night 3: Tacos or Nachos
- Night 4: Pulled Pork Stuffed Sweet Potatoes
Recipes Like This
- Crockpot Pork Carnitas
- Crockpot Korean Beef
- Amazing Pulled Pork
- Sweet Pork Sliders
- Pork Verde Enchiladas
Asian Pulled Pork Sliders with Crispy Cucumber Slaw
With gameday around the corner, you’ll want to save these Asian Pulled Pork Sliders with Crispy Cucumber Slaw for your party menu!
Servings: 36 Servings
Ingredients
SLAW
- 12 oz Pure Flavor® Poco Bites® Cocktail Cucumbers quartered and thinly sliced
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- ¼ cup chopped cilantro
- 1 tablespoon lime juice
- 2 tablespoon rice wine vinegar
- ¼ cup mayonnaise, salad dressing or coleslaw dressing
- Salt/Black Pepper to taste
- Sugar optional, to taste
PORK
- 6-8 lb bone-in pork shoulder butt roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoon olive or avocado oil
- ½ cup chicken broth
- ½ cup soy sauce
- 2 tablespoon sesame oil
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon ground ginger
- 2 tablespoon tomato paste
- 3 tablespoon honey or hot honey
- 3 dozen slider buns
- 1 cup barbecue sauce
Instructions
- For the slaw, combine cucumbers, cabbage, carrots, cilantro, lime juice, rice wine vinegar and mayonnaise in a medium bowl. Mix until well combined. Season with salt, black pepper and sugar to taste. Refrigerate until ready to eat.
- Season both sides of the pork with salt and pepper. Add oil to a large skillet on high heat. Once hot, sear the pork on both sides 2-3 minutes. Meanwhile, in a 8-quart Crockpot, whisk together broth, soy sauce, sesame oil, garlic powder, ground ginger, tomato paste and honey. Once combined, add the seared pork, cover and cook on low 7-8 hours or until the pork easily shreds with a fork.
- Shred the pork and discard any excess fat and the bone. Once completed, pour the skimmed juices from the Crockpot over the pork.
- If desired, toast slider buns prior to assembly. Arrange the bottom buns on a serving tray. Place 2-3 ounces of pork on each bun and drizzle with ½ tablespoon barbecue sauce. Lastly, top each with 1 tablespoon of the Crispy Cucumber Coleslaw and the top bun.
Video
Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!
Leave a Reply