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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!
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.
Hi Heidi here, I am a über (one of my favorite words by the way) busy work at home mom. I am married to my high-school sweetheart and together we are raising 5 lovely children in the "Cowboy State" Wyoming. We however are not cowboys or cowgirls, in fact we live nowhere near a ranch, but in my spare time I do enjoy going to "The Walmart" on a Saturday morning and gawking at the cowboys as they come into town for provisions (shhh don't tell my husband I said that!). In my spare time I enjoy cooking (in my crock-pot of course), gardening, reading, watching chick flicks, shopping, playing with my pets and going to coffee with my girlfriends.