Pulled Pork Sliders with Asian BBQ Sauce
From luisascatering 12 years ago
- 4 hours to make
- Serves 12
I make my own rolls - please see my recipe here: Miniature Brioche Buns For Sliders
Ingredients
- Pulled Pork: shopping list
- 5 lbs boneless pork shoulder shopping list
- 2 tablespoons garlic powder shopping list
- 1 tablespoon Chinese Five spice shopping list
- 1 tablespoon onion powder shopping list
- 2 tablespoons salt shopping list
- 4 tablespoon brown sugar shopping list
- 1/2 cup soy sauce shopping list
- ~ shopping list
- Asian BBQ Sauce: shopping list
- 1 cup hoisin sauce shopping list
- 1 cup organic ketchup shopping list
- 2 tablespoons garlic, minced shopping list
- 2 tablespoons ginger, minced shopping list
- 1/4 c. granulated sugar (or less to taste) shopping list
- 1/2 c. water shopping list
- 3 tbsp. low-sodium soy sauce shopping list
- 2 tbsp. rice wine vinegar shopping list
- 1 tbsp. lemon juice shopping list
- splash sesame oil shopping list
- ~ shopping list
- Slaw: shopping list
- 1/2 cup purple cabbage, shredded shopping list
- 1 cup napa cabbage, shredded shopping list
- 2 large carrots, peeled and cut into julienne strips shopping list
- 3 tablespoons chopped cilantro shopping list
- a few scallions, chopped shopping list
- 1/4 cup rice vinegar shopping list
- juice of 1-2 fresh limes shopping list
- sugar, to taste shopping list
- kosher salt & black pepper, to taste shopping list
- ~ shopping list
- 12 buns or rolls shopping list
How to make it
- 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.
- 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.
- While pork is cooking, prepare coleslaw and asian bbq sauce. Chill both until ready to serve.
- Remove from oven and let sit covered, internal temp should reach at least 180°.
- 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.
- Serve on buns as pulled pork sandwiches with slaw.
The Rating
Reviewed by 1 people-
They were awesome Luisa!
cookingcarpenter
in victoria loved it
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Very good!
cookingcarpenter
in victoria loved it
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