Pulled Pork Sliders With Asian Bbq Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I make my own rolls - please see my recipe here: Miniature Brioche Buns For Sliders Ingredients:
pulled pork |
5 lbs boneless pork shoulder |
2 tablespoons garlic powder |
1 tablespoon chinese five spice |
1 tablespoon onion powder |
2 tablespoons salt |
4 tablespoon brown sugar |
1/2 cup soy sauce |
asian bbq sauce |
1 cup hoisin sauce |
1 cup organic ketchup |
2 tablespoons garlic, minced |
2 tablespoons ginger, minced |
1/4 c. granulated sugar (or less to taste) |
1/2 c. water |
3 tbsp. low-sodium soy sauce |
2 tbsp. rice wine vinegar |
1 tbsp. lemon juice |
splash sesame oil |
slaw |
1/2 cup purple cabbage, shredded |
1 cup napa cabbage, shredded |
2 large carrots, peeled and cut into julienne strips |
3 tablespoons chopped cilantro |
a few scallions, chopped |
1/4 cup rice vinegar |
juice of 1-2 fresh limes |
sugar, to taste |
kosher salt & black pepper, to taste |
12 buns or rolls |
Directions:
1. Mix all dry rub ingredients together. Pat dry the pork, sprinkle the rub mixture over the entire pork shoulder, rub into the meat. Sprinkle with soy sauce and also rub it in (smack it flip it rub it down!) Refrigerate overnight.
2. Remove pork from fridge 15 minutes prior to cooking. Cook pork shoulder at 275° covered in oven or over indirect heat on charcoal grill until internal temperature is 180°, about 4 hours.
3. While pork is cooking, prepare coleslaw and asian bbq sauce. Chill both until ready to serve.
4. Remove from oven and let sit covered, internal temp should reach at least 180°.
5. Let pork rest about 15 minutes and then shred with hands or two forks. (It will be extremely hot but your hands with gloves are the best tool for pulling). Mix in the Asian BBQ sauce.
6. Serve on buns as pulled pork sandwiches with slaw.
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