Asian Pulled Pork Sandwiches

Name: Asian Pulled Pork Sandwiches
Prep time: 14 min
Cook time: 7 h
Total time: 7 h 14 min
Yield: 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

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

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.

Originally published as Pho Pulled Pork Crockpot Sandwiches in Simple & Delicious April/May 2016

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.