Asian BBQ Pork Buns
Here's a quick way to get a delicious and comforting dinner on the table that pleases everyone on busy evenings. Sometimes I add a little reduced-sodium soy sauce to the barbecue sauce. If your family loves Asian food like mine does, they will fall for these pork buns. —Teresa Ralston, New Albany, Ohio
Total TimePrep: 25 min. Cook: 6 hours
- 1 boneless pork shoulder butt roast (3 pounds)
- 1-3/4 teaspoons salt, divided
- 1-1/4 teaspoons coarsely ground pepper, divided
- 1 tablespoon canola oil
- 1/2 cup water
- 1 bottle (12 ounces) regular chili sauce (such as Heinz)
- 1/2 cup hoisin sauce
- 3 tablespoons rice vinegar
- 1 tablespoon minced fresh gingerroot
- 4 cups coleslaw mix
- 1/4 cup Asian toasted sesame salad dressing
- 8 split sesame seed hamburger buns, toasted
- Sprinkle pork roast with 1-1/2 teaspoons salt and 1 teaspoon pepper. In a large skillet, heat oil over medium-high heat. Add pork; brown on all sides. Transfer pork and drippings to a greased 4-qt. slow cooker. Add water; cook, covered, on low until pork is tender, 5-6 hours. Remove pork; discard cooking juices.
- When pork is cool enough to handle, shred meat with 2 forks. Return to slow cooker. Stir together chili sauce, hoisin sauce, vinegar and ginger. Pour over pork; toss to coat. Cook until heated through, about 1 hour.
- Meanwhile, toss coleslaw mix with dressing and remaining salt and pepper. Serve shredded pork topped with coleslaw on toasted buns.