Asian Pulled Pork Sandwiches Recipe
Asian Pulled Pork Sandwiches Recipe photo by Taste of Home
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Asian Pulled Pork Sandwiches Recipe

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My pulled pork is a happy flavor mash-up of Vietnamese pho noodle soup and a banh mi sandwich. It's one seriously delicious slow cooker dish. —Stacie Anderson, Virginia Beach, Virginia
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES: 18 servings


  • 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

Nutritional Facts

1 sandwich (calculated without optional toppings): 350 calories, 12g fat (4g saturated fat), 60mg cholesterol, 703mg sodium, 35g carbohydrate (8g sugars, 1g fiber), 23g protein.


  1. 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.
  2. 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.
Originally published as Asian Pulled Pork Sandwiches in Simple & Delicious April/May 2016

Blush Wine

Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.

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hkpepin User ID: 3030797 248554
Reviewed May. 23, 2016

"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."

lvmissellie User ID: 656854 247322
Reviewed Apr. 21, 2016

"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."

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