Asian Styled Pulled Pork
As soon as summer time rolls around, I get ready to eat my weight in barbecue. There are many varieties of barbecue in the Carolinas, where I’m from: vinegar based, mustard based, and ketchup based are the major types. Each variety has its die-hard fans and each variety has its delicious points. The variety featured here, though, is one that would never be found in a local barbecue joint: Asian Pulled Pork.
The Asian flare was a nice change from the usual and I really suggest you to give this recipe a try! Plus, it is made in the crock pot so there’s no need to heat up your kitchen on these hot summer days.
Asian Pulled Pork (adapted from So Tasty So Yummy)
1/4 cup (60 mL) soy sauce
1/4 cup (60 mL) plum sauce
1 tablespoon rice vinegar
1 tablespoon sherry
1 tablespoon Sriracha
1 clove garlic, minced
1 teaspoon grated ginger
1 teaspoon sesame oil
2 pounds pork roast
1 cup sliced cabbage
red onion, sliced
- In a small bowl, whisk together all items except for the pork.
- Place the pork in a slow cooker. Pour the sauce overtop.
- Cover and cook on low for 8 hours.
- Shred the pork with two forks and return to the crockpot.
- Cook for 15 minutes more.
- Serve on wheat rolls with cucumber slices and cabbage.
Preparation time: 10 minute(s)
Cooking time: 9 hour(s)
Number of servings (yield): 6