- 1/2 cup hoisin sauce
- 1/4 cup seasoned rice vinegar
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced
- 4 pounds boneless pork shoulder roast
- 18 French dinner rolls (about 1-3/4 ounces each), split and warmed
- Optional toppings: shredded cabbage, julienned carrot, sliced jalapeno pepper, fresh cilantro or basil and Sriracha Asian hot chili sauce
- In a small bowl, whisk the first seven ingredients until blended. Place roast in a 4- or 5-qt. slow cooker. Pour sauce mixture over top. Cook, covered, on low 7-9 hours or until pork is tender.
Remove roast; cool slightly. Skim fat from cooking juices. Coarsely shred pork with two forks. Return pork to slow cooker; heat through. Using tongs, serve pork on rolls, adding toppings as desired.
Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Serve as directed. Yield: 18 servings.
Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.
Reviews for Asian Pulled Pork Sandwiches
"Very easy to pull together and came home to a good meal. I didnt have rice wine vinegar so I used white vinegar instead, as well as a pork tenderloin instead of a roast. We liked it, particularly topped with a little carrot and onion. I should have topped it with a little sriracha for myself too. :) I wish there had been more sauce, as the meat on top of the slow cooker got a little dry, but the flavor was still there. Even my daughter, who is not a fan of either soy sauce or sriracha, ate a large helping."
"This was very easy to make and we enjoyed it as a wrap. Next time I will add more soy sauce and cut roast into 4 pieces so the sauce will go deeper into the meat while cooking."