Crock-Pot Sesame Pulled Pork Sandwich with Asian Slaw
Today is “East Meets West Day” which immediately had me thinking “what Asian inspired dish can I make in the crock-pot?” Surprisingly, a Google search turned up a few recipe ideas but I found this recipe at Eat My Charlotte and felt I had to give it a try. We are definitely fans of pulled pork sandwiches but the addition of an Asian flavor with the sesame oil and rice wine vinegar plus the broccoli slaw, made this a unique dish. I did change it up a little and I am sure my pictures don’t do it justice but my family was definitely asking for seconds on this one…in some cases thirds.
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Crock-Pot Sesame Pulled Pork Sandwich with Asian Slaw |
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| Rating |
Rate this recipe!
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| Prep Time | 15minutes |
| Cook Time | 300minutes |
- Pulled Pork:
- 2 pounds pork roast center cut boneless
- 1 cup soy sauce
- 4 cloves garlic
- 4 tablespoons brown sugar light or dark
- 2 tablespoons honey
- 2 teaspoons toasted sesame oil
- 1 teaspoon ground ginger
- 6 teaspoons sesame seeds
- Asian Slaw:
- 12 ounces broccoli slaw look for bags in the produce department
- 2 ounces slivered almonds
- 6 tablespoons mayonnaise
- 6 tablespoons seasoned rice vinegar
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon salt
- fresh ground black pepper to taste
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Ingredients
Servings:
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- For the pork: Turn crock-pot on and set to low.
- Place roast in the crock-pot.
- In a medium sized bowl, combine soy sauce, garlic, sugar, honey, oil and ginger,stirring well. Pour mixture over pork.
- Place lid over the crock-pot and allow pork to cook for at least four hours, turning once after two hours.
- After four hours of cooking, shred the meat using two forks to pull apart the meat into pieces that are 2-3 inches long. If hard to shred, try taking it out and slicing first.
- Allow pork to cook at least one additional hour, but up to four hours.
- If pork is done before you are ready to serve it, turn the crock-pot to the "keep warm" setting until you are ready to serve.
- Just before serving, add the sesame seeds and stir well to distribute them throughout the pork.
- Serve on toasted buns with Asian Slaw if desired (see below).
- For Asian Slaw: In a large bowl, combine all ingredients stirring well. Allow to set for at least an hour to allow flavors to combine.
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Linked up at Full Plate Thursdays and It’s a Keeper!
Thank you for hosting today! I shared one of our favorite burger recipes, Mouthwatering Cheddar Burgers with Caramelized Onions, Bacon and Sauce. Have a great week!
This is an awesome recipe that we would really enjoy, I love the broccoli slaw. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thanks Helen! Hope you try it out. Have a wonderful weekend.
Question for you Tara, is the Rice Wine vinegar supposed to go in the pulled pork too?
I have a friend trying this awesome recipe today.
Lady Sarah
ha! Good catch, I copied the ingredient list from the blog I found the recipe on and they did list rice wine vinegar in the ingredients but never listed it in the instructions for the pork. So I did not put any in my pork. Forgot to go back and fix the ingredients after i was cooking. I’m thinking you don’t need to or want to put rice wine vinegar in the pork. Off to fix the recipe now!
How do you make broccoli slaw?
You can find broccoli slaw in your produce section near the pre-packaged salad mixes. It is just the broccoli and other veggies and you can add your own favorite dressing.
I don’t what happened, but something went epically wrong. I doubled the recipe because of the size of my pork roast, and it is so ridiculously salty, almost inedible. I’ve added so much honey to it to try to sweeten it a bit, but it’s not helping enough. I think my mistake was to prep the night before and put the crock into the fridge so I could just turn it on in the morning. I wonder if the marinating effect caused it to be so salty?
I am sorry your dish came out so salty. I have made this recipe several times now and have never had it come out overtly salty, but I also have not marinated the pork overnight, although I am not really sure why that would make it salty. There is a chance that you purchased a pork roast that had added salt added to it. What I would suggest the next time is to try using either a low sodium soy sauce or 1/2 a cup instead of a full cup of regular sodium soy sauce.