March 14, 2017

Asian-Style Slow Cooker Pulled Pork

Posted in Pork and Veal at 6:14 pm by Sheila OConnell

Make an version of Chinese steamed pork buns at home!

4 lbs boneless pork butt roast, trimmed of fat and cut into 2 inch pieces
1/2 cup soy sauce
1/2 cup hoisin sauce
2 tbsp ketchup
3 tbsp sriracha sauce
3 tbsp rice vinegar
1/4 cup honey
2 tsp dark sesame oil
1 1/2 tsp Chinese five-spice powder
3 cloves garlic, put through a press
1 1/2 tbsp peeled and grated fresh ginger
kimchi, spicy  (or you could substitute another pickled vegetable medley)
A sweet bun such as a Portuguese sweet roll (unless you can find authentic Chinese steam buns, maybe at an Asian grocery)
red onion, sliced thin

Mix all sauce ingredients, i.e., everything except the pork, kimchi, bun and onion, in a bowl until honey is incorporated. Put pork in slow cooker, then add sauce and stir well to completely coat all pieces. Cook on high for one hour, then cook on low for another 8 hours. (I was running out of time so I did an additional 7 hours, with the first 6 hours on low and the last hour on high.) Remove pork with a slotted spoon to a cutting board. Shred the pork by pulling the pieces apart with two forks. Pour sauce into a bowl. Put the pork back into the slow cooker and add back enough sauce to make it nicely moist.  Reserve the rest of the sauce.

Split the buns. Put some pork on a bun, add a little sauce if you like, then kimchi, then sliced onion.


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