Wednesday, June 9, 2010

Asian Pulled Pork Sandwiches

I had this recipe first at my sisters house as she was experimenting on us and I loved it. You can make this ahead of time and save it. It warms up very well. This is one of my favorite ways to make pork sandwiches because it isn't your typical BBQ pulled pork. The asian flavors in it are fantastic as a sandwich!

1/2 cup low-sodium soy sauce
1/2 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
1/4 cup honey
3 cloves garlic, minced
1 1/2 tablespoons peeled and grated fresh ginger
2 teaspoons dark sesame oil
1 1/2 teaspoons Chinese five-spice powder
4 pounds boneless Boston butt pork roast, trimmed of fat and cut into 2 inch chunks (you can substitute beef brisket)
10 buns

1. Add everything but the meat and buns to the slow cooker and whisk to combine. Add the pork and toss it to coat. Cover and cook the meat on low for 8 hours.
2. When the pork is done, remove it from the slow cooker with a slotted spoon and place it on a cutting board. Shred the pork by pulling the pieces apart with two forks.
3. Return the meat to the cooker, stir it into the remaining sauce, and then serve it on the buns.

**Randi's Side Notes**
~So if you are reheating a lage amount just skim off any accumulated fat and reheat the meat in a saucepan over low heat before serving.
* For freezer friendly combine sauce ingredients and pour over roast and freeze. Before placing in crockpot the and stir marinade.
~If your trying to make it gluten free, try serving it in a lettuce wrap. Also, make sure that you check your soy sauce and hoisin sauce. Some brands do have gluten in them.

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