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
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