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Asian Pulled Pork Sandwiches

My Asian pulled pork is a happy flavor mashup 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

Ingredients

  • 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 chili sauce

Directions

  • In a small bowl, whisk the first 7 ingredients until blended. Place roast in a 4- or 5-qt. slow cooker. Pour sauce mixture over top. Cook, covered, on low until pork is tender, 7-9 hours.
  • Remove roast; cool slightly. Skim fat from cooking juices. Coarsely shred pork with 2 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; add a little broth if necessary. Serve as directed.
Nutrition Facts
1 sandwich: 350 calories, 12g fat (4g saturated fat), 60mg cholesterol, 703mg sodium, 35g carbohydrate (8g sugars, 1g fiber), 23g protein.

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Reviews

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Average Rating:
  • hkpepin
    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
    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.