Asian Shredded Pork Sandwiches Recipe

Asian Shredded Pork Sandwiches Recipe
Asian Shredded Pork Sandwiches Recipe photo by Taste of Home
Publisher Photo

Asian Shredded Pork Sandwiches Recipe

Be the first to add a review
Publisher Photo
On cool-weather weeknights, the slow cooker is our friend. The plums might surprise in these juicy pork sandwiches, but they add a little sweetness and make the meat extra tender. —Holly Battiste, Barrington, New Jersey
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Cook: 6 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Cook: 6 hours

Ingredients

  • 1 can (15 ounces) plums, drained and pitted
  • 1 tablespoon Sriracha Asian hot chili sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 2 garlic cloves, minced
  • 1 teaspoon pepper
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 tablespoons canola oil
  • 1 boneless pork shoulder butt roast (3 pounds)
  • 4 medium carrots, finely chopped
  • 10 ciabatta rolls, split
  • Shredded napa or other cabbage

Directions

Mix first 11 ingredients. In a large skillet, heat oil over medium-high heat. Brown roast on all sides.
Place carrots in a 4- or 5-qt. slow cooker. Add roast; pour plum mixture over top. Cook, covered, on low until pork is tender, 6-8 hours.
Remove pork; shred with two forks. Skim fat from carrot mixture; stir in pork and heat through. Serve on rolls with cabbage.
Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.
Yield: 10 servings.
Originally published as Asian Shredded Pork Sandwiches in Simple & Delicious December/January 2017

Nutritional Facts

1 sandwich: 637 calories, 21g fat (6g saturated fat), 81mg cholesterol, 864mg sodium, 85g carbohydrate (17g sugars, 5g fiber), 34g protein.

  • 1 can (15 ounces) plums, drained and pitted
  • 1 tablespoon Sriracha Asian hot chili sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 2 garlic cloves, minced
  • 1 teaspoon pepper
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 tablespoons canola oil
  • 1 boneless pork shoulder butt roast (3 pounds)
  • 4 medium carrots, finely chopped
  • 10 ciabatta rolls, split
  • Shredded napa or other cabbage
  1. Mix first 11 ingredients. In a large skillet, heat oil over medium-high heat. Brown roast on all sides.
  2. Place carrots in a 4- or 5-qt. slow cooker. Add roast; pour plum mixture over top. Cook, covered, on low until pork is tender, 6-8 hours.
  3. Remove pork; shred with two forks. Skim fat from carrot mixture; stir in pork and heat through. Serve on rolls with cabbage.
    Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.
    Yield: 10 servings.
Originally published as Asian Shredded Pork Sandwiches in Simple & Delicious December/January 2017

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAsian Shredded Pork Sandwiches

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review