Best Asian Pulled Pork Sandwiches Recipes

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ASIAN PULLED PORK SANDWICHES



Asian Pulled Pork Sandwiches image

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

Provided by Taste of Home

Categories     Lunch

Time 7h14m

Yield 18 servings.

Number Of Ingredients 10

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

Steps:

  • 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 broth if necessary. Serve as directed.

Nutrition Facts : Calories 350 calories, Fat 12g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 703mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 1g fiber), Protein 23g protein.

ASIAN SHREDDED PORK SANDWICHES



Asian Shredded Pork Sandwiches image

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

Provided by Taste of Home

Categories     Lunch

Time 6h30m

Yield 10 servings.

Number Of Ingredients 16

1 can (15 ounces) plums, drained and pitted
1 tablespoon Sriracha 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

Steps:

  • 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 2 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 occasionally; add a little broth if necessary.

Nutrition Facts : Calories 637 calories, Fat 21g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 864mg sodium, Carbohydrate 85g carbohydrate (17g sugars, Fiber 5g fiber), Protein 34g protein.

KOREAN PULLED PORK SANDWICH WITH ASIAN SLAW



Korean Pulled Pork Sandwich with Asian Slaw image

Provided by Bobby Flay

Categories     main-dish

Time 10h30m

Yield 6 to 8 servings

Number Of Ingredients 33

1/2 cup low sodium soy sauce
3 tablespoons gochujang (or more if you want it spicier)
3 tablespoons hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
2 tablespoons clover honey
2 tablespoons toasted sesame oil
2 teaspoons Chinese five-spice powder
1/2 teaspoon ground black pepper
4 cloves garlic, finely chopped
2-inch piece fresh ginger, peeled and finely grated
5 pound pork butt, trimmed of excess fat
2 tablespoons canola oil
2 shallots, finely diced
1 cup low sodium chicken stock
1/2 cup ketchup
2 tablespoons gochujang
2 tablespoons honey
2 tablespoons light soy sauce
1 teaspoon Chinese five-spice powder
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
1/4 cup rice vinegar
1 tablespoon honey (or sugar)
1 tablespoon toasted sesame oil
1 tablespoon low-sodium soy sauce
4 ounces snow peas, julienned
1 large carrot, julienned
1/2 head Napa cabbage, finely shredded
2 tablespoons toasted sesame seeds
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Soft sesame hamburger buns

Steps:

  • For the Korean pulled pork: Remove the pork from the refrigerator 30 minutes before cooking.
  • Whisk together the soy sauce, gochujang, hoisin, ketchup, vinegar, honey, sesame oil, five-spice powder and pepper until smooth. Rub the pork with the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
  • Prepare the Caja China according to manufacturer's directions. Cook until the pork reaches 190 degrees F, 3 to 3 1/2 hours. Remove the pork, place in a baking pan, tent with foil and let the pork rest for 20 minutes. Reserve the juices for the BBQ sauce.
  • For the Korean BBQ sauce: Heat the oil in a medium high-sided saute pan. Add the shallots and cook until soft. Whisk in the reserved juices from the pork, the chicken stock, ketchup, gochujang, honey, soy sauce and five-spice powder and cook until slightly reduced. Remove from the heat, add the vinegar and sesame oil.
  • For the Asian slaw: Whisk together the vinegar, honey, sesame oil, and soy sauce until the honey is dissolved. Add the peas, carrots, cabbage and sesame seeds. Toss to combine; season with salt and pepper. Cover and refrigerate until cold, at least 1 hour.
  • For serving: Using tongs, pull the pork into bite-size bits. Toss with the BBQ sauce. Mound some slaw on the bottoms of the buns. Top with the pork and the top bun.

DIRTY SOUTH KOREAN PULLED PORK SANDWICH



Dirty South Korean Pulled Pork Sandwich image

Provided by Food Network

Categories     main-dish

Time P1DT6h40m

Yield 12 servings

Number Of Ingredients 27

One 6-pound boneless pork butt
1/2 cup kosher salt
1/2 cup light brown sugar
1 European cucumber
1 teaspoon salt
1 teaspoon sugar
Pinch of dried chile flakes
1 cup store-bought or homemade kimchi, recipe follows
2 tablespoons mayonnaise
1/2 cup minced garlic
1/2 cup minced fresh ginger
1/2 cup low-sodium soy sauce
1/4 cup gochujang (Korean red chile pepper paste), or similar like Sriracha
1/4 light brown sugar
1/4 cup rice vinegar
1 tablespoon sesame oil
1 teaspoon freshly ground black pepper
1 teaspoon red chile pepper flakes
1 small white onion, minced
12 potato rolls, such as Martin's, or any soft rolls
1 head napa cabbage
1/2 cup kosher salt
1/3 cup Korean red pepper powder
1/4 cup fish sauce
2 ounces minced fresh ginger
1 tablespoon minced garlic
1 1/2 teaspoons granulated sugar

Steps:

  • For the pulled pork: Rub the pork butt with the salt and brown sugar in a shallow pan. Cover and refrigerate for at least 24 hours.
  • Preheat the oven to 225 degrees F. Pour out and discard the excess liquid from the pan. Roast the pork, uncovered, until the internal temperature reaches 180 degree F, about 6 hours.
  • While the pork is roasting, make the quick pickles, kimchi slaw and Korean BBQ sauce.
  • For the quick pickles: Cut the cucumber into 1/8-inch-thick slices and mix with the salt, sugar and chile flakes in a bowl. Refrigerate until ready to use
  • For the kimchi slaw: Roughly chop the kimchi and mix with the mayonnaise in a bowl. Refrigerate until ready to use.
  • For the Korean BBQ sauce: Blend the garlic, ginger, soy sauce, gochujang, brown sugar, vinegar, sesame oil, black pepper, red pepper flakes and onions together in a food processor until well combined.
  • Remove the pork from the oven and pull into shreds with a fork while still hot. Put the pork in a large bowl, pour over the Korean BBQ sauce and mix well.
  • To prepare the sandwiches: Put some shredded pork on a roll, top with some kimchi slaw and finish with some quick pickles. Repeat with the remaining rolls and serve.
  • Cut the cabbage into 1-inch slices, put in a large container, sprinkle with the salt and add about 12 cups (3 quarts) of cold water so the cabbage is just covered. Cover with plastic wrap and refrigerate for 24 hours.
  • Drain the cabbage and mix with the red pepper powder, fish sauce, ginger, garlic and sugar. Store in an airtight mason jar.

ASIAN BBQ PULLED PORK SLIDER SANDWICH RECIPE WITH APPLE SLAW



Asian BBQ Pulled Pork Slider Sandwich Recipe with Apple Slaw image

Asian Pulled Pork Slider Sandwich Recipe with Apple Slaw and Sweet and Spicy Pickle Chips

Provided by MacKenzie Smith

Categories     Lunch     Entree     Dinner     Sandwich

Time 8h

Yield 5

Number Of Ingredients 22

For The Pork Butt:
1 pork butt (between 10-15 lbs)
1 asian pear , grated
1/2 cup soy sauce
1 Kirin beer(or another Japanese rice beer)
salt and pepper
oil for searing the meat
For The Asian Slaw:
2 cups red cabbage
3 tbsp chopped apple
2 tbsp shredded carrot
1 tbsp diced red onion
2 tbsp mayo
1 tbsp seasoned ricewine vinegar
1/2 tsp sesame oil
1 pinch sugar
1 pinch salt
For The Sandwiches:
10 slider buns (I recommend using King's Hawaiian)
2 cups pulled pork
1 cup asian slaw
10 sweet n spicy pickle chips Asian bbq sauce

Steps:

  • Begin by seasoning the butt. Heavily salt and pepper the butt while massaging into the meat.
  • Heat a large cast iron skillet over high heat.
  • Add oil to the bottom of the pan and quickly add in your pork butt. Let the meat sear for a few minutes until the exterior is crispy and golden.
  • Continue flipping and browning the meat until most of the sides are crispy.
  • Put your browned pork butt in a large crock pot and add the grated pear, the soy sauce and the Kirin beer.
  • Let the pork butt cook over low heat for at least 6 hours or until the meat is tender and practically falling off the bone.
  • In a large bowl, combine the mayo, rice wine vinegar, sesame oil, sugar, and salt and mix until smooth.
  • Add in the cabbage, apple, carrots and red onion and stir.
  • Let sit for 20 minutes before using.
  • Split and broil your buns in the oven until lightly golden.
  • Evenly distribute the pork, the asian bbq sauce, the slaw and lastly the sweet and spicy pickles.

PULLED PORK SANDWICHES



Pulled Pork Sandwiches image

This recipe takes a good deal of time, but it yields a lot of sandwiches, more than enough for a sloppy, spicy dinner party feast. You'll roast a dry-rubbed pork shoulder in the oven until it's pull-apart tender, 3 or 4 hours that you can spend doing other things while your kitchen fills with the aroma of the cooking meat. Then you'll assemble a quick slaw and simmer a tangy barbecue sauce for about 10 minutes before putting it all out on the table with soft rolls. Serve the combination warm, at any time of the year, for a weekend project well worth an afternoon's work.

Provided by Melissa Clark

Categories     lunch, project, sauces and gravies, main course

Time 6h

Yield 8 to 10 servings

Number Of Ingredients 28

1 1/2 teaspoons whole coriander seed
1 1/2 teaspoons whole cumin seed
1 1/2 teaspoons black peppercorns
2 1/4 teaspoons coarse kosher salt
1 1/2 teaspoons dry mustard powder
1 1/2 teaspoons chile powder
3 tablespoons dark brown sugar
3 1/2 pounds boneless pork shoulder
Hamburger or brioche buns, for serving
1 1/2 cups ketchup
1/4 cup packed dark brown sugar
2 tablespoons molasses
2 garlic cloves, minced or grated
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons sweet or hot paprika
1 teaspoon black pepper
1 teaspoon dry mustard powder
Pinch of cayenne
Dash of hot sauce, more to taste
1 small head green cabbage, outer leaves removed, shredded (about 1 1/2 pounds)
1/2 small red onion, thinly sliced
1 large jalapeño, seeded if desired, thinly sliced
3/4 cup mayonnaise
2 tablespoons cider vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon coarse kosher salt
Black pepper

Steps:

  • Assemble the spice rub for the pork: In a dry, small skillet over medium-low heat, toast coriander, cumin and peppercorns until fragrant, 1 to 2 minutes. Using a spice grinder or mortar and pestle, grind toasted spices into a fine powder. Transfer to a bowl and mix with salt, mustard powder, chile powder and sugar.
  • If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.
  • Heat oven to 300 degrees. Place pork in a baking pan and roast for 3 to 4 hours or until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer. Let meat cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.)
  • Prepare the barbecue sauce: Combine ingredients in a medium pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Season with more hot sauce if you like. Add two-thirds of the sauce to meat and toss to coat, adding more sauce as needed. (Any leftover sauce will keep for at least 2 weeks in the refrigerator.)
  • Make the slaw: Combine cabbage, onion and jalapeño in a large bowl. In a small bowl, whisk together mayonnaise, vinegar, olive oil, salt and pepper. Add dressing to cabbage and toss well.
  • Serve pulled pork with slaw, buns and hot sauce on the side, letting people assemble their own sandwiches.

SESAME PULLED PORK SANDWICHES



Sesame Pulled Pork Sandwiches image

I wanted to build a better pork sandwich, and this Asian-style filling was a huge hit with my husband and co-workers. Bring on the wasabi mayo. -Jennifer Berry, Lexington, Ohio

Provided by Taste of Home

Categories     Lunch

Time 4h45m

Yield 12 servings.

Number Of Ingredients 14

3 pork tenderloins (1 pound each)
1-3/4 cups reduced-fat sesame ginger salad dressing, divided
1/4 cup packed brown sugar
SLAW:
1 package (14 ounces) coleslaw mix
4 green onions, chopped
1/4 cup minced fresh cilantro
2 tablespoons reduced-fat sesame ginger salad dressing
2 teaspoons sesame oil
1 teaspoon sugar
1 teaspoon reduced-sodium soy sauce
TO SERVE:
12 multigrain hamburger buns, split
Wasabi mayonnaise, optional

Steps:

  • Place tenderloins in a 5-qt. slow cooker coated with cooking spray; pour 3/4 cup salad dressing over pork, turning to coat. Cook, covered, on low until meat is tender, 4-5 hours., Remove pork; cool slightly. Shred meat into bite-sized pieces; return to slow cooker. Stir in brown sugar and remaining salad dressing. Cook, covered, until heated through, 30-45 minutes longer., Combine slaw ingredients. Serve pork on buns with slaw and, if desired, mayonnaise.

Nutrition Facts : Calories 324 calories, Fat 9g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 756mg sodium, Carbohydrate 33g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

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