Name: Crock-Pot Asian Sliders Recipe
Prep time: 30 min
Cook time: 300 min
Total time: 330 min
Ingredients: 3 Pound Pork Ribeye Roast; 2/3 Cup Brown Sugar; 2 Cloves Garlic (Minced); 1 Tablespoon Soy Sauce; 1 Tablespoon Toasted Sesame Oil; 1 Teaspoon Chinese Five Spice Powder; 1 Teaspoon Freshly Ground Black Pepper; 1 Cup Water; 2 Teaspoons Cornstarch; 1/4 Water Water (Cold); 2 Tablespoons Toasted Sesame Seeds (Optional); 12 Ounces Broccoli Slaw (Found In The Produce Section Of Most Grocery Stores); 1 Tablespoon Toasted Sesame Oil; 1/4 Cup Seasoned Rice Vinegar; 1 Clove Garlic (Minced); 30 Rolls (Dinner Rolls, Slider Rolls Or Hawaiian Rolls)

Serve these beautifully seasoned Crock-Pot Asian Sliders at your next party or even just for dinner. Asian seasonings are used while cooking a pork roast and then slider rolls are topped with the juicy tender meat and a crunchy Asian slaw. I dare you to just eat one!

Slow Cooker Asian Sliders

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!

Products Needed:

Special Diets

Gluten Free | Low Calorie | Low Fat | Low Sodium | Low Sugar

This recipe for Crock-Pot Asian Sliders is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes

More Fantastic Asian Slow Cooker Recipes To Try!

Crock-Pot Asian Sliders Recipe

These Asian inspired sliders are perfect for a party or a lunch or dinner any day of the week. The pork is slow cooked in a yummy sauce, shredded, served on slider rolls with a homemade Asian slaw!

4.84 from 12 votes

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Prep Time 30 mins

Cook Time 5 hrs

Total Time 5 hrs 30 mins

Course Appetizers, Entrée

Cuisine Asian

Servings Servings

Calories 239 kcal

Ingredients

For The Pulled Asian Pork

3 Pound Pork Ribeye Roast
⅔ Cup Brown Sugar
2 Cloves Garlic (Minced)
1 Tablespoon Soy Sauce
1 Tablespoon Toasted Sesame Oil
1 Teaspoon Chinese Five Spice Powder
1 Teaspoon Freshly Ground Black Pepper
1 Cup Water
2 Teaspoons Cornstarch
¼ Water Water (Cold)
2 Tablespoons Toasted Sesame Seeds (Optional)

For The Asian Slaw

12 Ounces Broccoli Slaw (Found In The Produce Section Of Most Grocery Stores)
1 Tablespoon Toasted Sesame Oil
¼ Cup Seasoned Rice Vinegar
1 Clove Garlic (Minced)

For The Sliders

30 Rolls (Dinner Rolls, Slider Rolls Or Hawaiian Rolls)

Instructions

For The Pork

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 or larger oval slow cooker 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 slow cooker.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours.
When cooked. Remove pork from slow cooker and place on a plate or cookie sheet and let rest for 30 minutes.
While the pork roast is resting make a slurry of 2 teaspoons corn starch and 1/4 cup cold water, add the slurry to the cooking juices in the slow cooker 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.

For The Slaw

In a large mixing bowl toss the bagged broccoli slaw with the toasted sesame oil, seasoned rice vinegar and minced garlic.
Cover bowl and refrigerate while your pork roast is cooking to let the flavors blend.

For The Sliders

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!

Notes

*To make this recipe gluten-free use lettuce wraps instead of rolls and use gluten free soy sauce. **If you cannot find broccoli slaw in your grocery store’s produce section feel free to use a bag of cabbage based coleslaw mix or a couple cups of finely shredded cabbage.

Nutrition

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Crock-Pot Asian Sliders