My kids have begged to go out for dinner the past couple of days but honestly it’s not in the budget for this family of 6 to be eating out all the time. They wanted Chinese food from our favorite restaurant but it wasn’t happening. So I was trying to come up with something that was sort of different (because frankly we have eaten a whole lot of spaghetti and mac n cheese this week), had that Asian flare and didn’t cost me an arm and a leg. I already had most of the ingredients on hand either in my pantry or in the case of the pork – in the freezer.
All I needed to go get for this one was some slider rolls (I used dinner rolls from Walmart, you could also use Hawaiian sweet rolls) and some broccoli slaw to make a quick slaw to top the sliders with.
If you don’t know what broccoli slaw is let me school you. It is basically the stems from broccoli julienned really small, with a bit of red cabbage and shredded carrots thrown in. You could make it yourself I guess if you have mad knife skills. But seriously, I don’t have that kind of time and you can buy a bag right in the produce section of most grocery stores. Look for it next to the bagged salads.
You could actually make this without the slaw, but I think the crunch adds something to these sliders and just makes them perfect.
Now…how do these taste? A.M.A.Z.I.N.G!
Seriously I don’t even want to tell you how many little sliders I had.
They were that good!
Serve these for dinner, lunch, for a party…just make them!
For The Pork
3 Lb. Pork Ribeye Roast
2/3 Cup Brown Sugar
1 1/2 Teaspoons Minced Garlic
1 Tablespoon Soy Sauce
1 Tablespoon Toasted Sesame Oil
1 Teaspoon Chinese Five Spice Powder
1 Teaspoon Freshly Ground Pepper
1 Cup Water
2 Teaspoons Corn Starch
1/4 Cup Cold Water
2 Tablespoons Toasted Sesame Seeds (Optional)
For The Slaw
1 (12 Oz.) Bag Prepared Broccoli Slaw
1 Tablespoon Toasted Sesame Oil
1/4 Cup Seasoned Rice Wine Vinegar
1/2 Teaspoon Minced Garlic.
2-3 Packages Dinner/Slider/Hawaiian Rolls
- In a small bowl combine the brown sugar, garlic, soy sauce, sesame oil, Chinese five spice powder and ground pepper.
- Mix with a fork until you have sort of a wet paste.
- Place your pork ribeye roast in a 6 quart oval crock-pot and spread the wet paste all over all the sides of the pork, flipping over as needed.
- Pour 1 cup of water into the bottom of the crock-pot.
- Cover and cook on low for 8-10 hours or on high for 5-6 hours.
- When cooked. Remove pork from crock-pot and place on a plate or cookie sheet and let cool a little bit.
- While the pork roast is cooling make a slurry of 2 teaspoons corn starch and 1/4 cup cold water, add the slurry to the cooking juices in the crock-pot and cover and let cook for 30 minutes on high to thicken the juices.
- Shred the cooled pork and add back into the crock toss with the toasted sesame seeds (if using) and mix with the now slightly thickened juices.
- In a large mixing bowl toss the bagged broccoli slaw with the toasted sesame oil, seasoned rice vinegar and minced garlic.
- Cover bowl and refrigerated while your pork roast is cooking to let the flavors blend.
- Split open slider rolls, dinner rolls or Hawaiian rolls.
- Place a bit of the pulled pork on the bottom roll and top with some slaw.
- Top with the top bun.
- Eat and enjoy!
To make this recipe gluten-free use lettuce wraps instead of rolls and use gluten free soy sauce.