KOREAN PULLED PORK SANDWICH WITH ASIAN SLAW
Provided by Bobby Flay
Categories main-dish
Time 10h30m
Yield 6 to 8 servings
Number Of Ingredients 33
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.
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
Provided by Taste of Home
Categories Lunch
Time 7h14m
Yield 18 servings.
Number Of Ingredients 10
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 INSPIRED PULLED PORK SHOULDER (FOR TACOS OR SLIDERS)
Recipe is for a crock pot! Delish and easy! This is based off of a traditional Char Siu sauce, but true to my nature I can never leave well enough alone! I modified this recipe a lot. I just couldn't help myself. Also, the meat is usually prepared over fire or roasted, but I really wanted to find a recipe that worked well in a slow cooker and I think I accomplished that by making my mods. Hope you like it too! ENJOY!
Provided by MixnVixn
Categories Pork
Time 8h10m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- In a small sauce pan add the following items: hoisin sauce, honey, soy sauce, ½ cup of water, sesame oil, mirin, shaoxing rice wine, lemongrass fresh, ginger, garlic, and the Chinese five spice powder.
- Whisk together. Reserve 1/4 cup for basting and set the pan with the rest of the sauce on the stove over low hit to thicken. About 30 min, whisking occasionally to prevent burning. Remove from heat and set aside to cool completely.
- Place onion chunks in bottom of crock pot and set as low. Salt and pepper the pork on both sides and place on top of the onions.
- Baste top and sides of pork with the reserved sauce. Add the lid and cook for 6-8 hours on low or 3-5 hours on high. You will know it's done when it is falling apart. YUM!
- Add the cooled Korean inspired BBQ sauce reduction to a magic bullet or blender and blend until smooth. Set aside. Will keep in fridge for 2 weeks.
- I use this for Asian pork tacos or pulled pork sliders. Serve either one topped with shredded green and purple cabbage, thinly slices quick-pickled radishes and cucumbers, green onion, cilantro and basil. Dress with a drizzle of spicy sriracha aioli and a drizzle of the Korean inspired BBQ sauce reduction.
INSTANT POT® ASIAN-STYLE PULLED PORK
The Asian flavors in this pulled pork are a great change from standard BBQ pulled pork. Easy to do in the Instant Pot® or adaptable for a slow cooker. Garnish with toasted sesame seeds. Great over rice, noodles, wrapped in leaf lettuce, or in rice paper wraps.
Provided by Brent W
Categories World Cuisine Recipes Asian
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Combine pork, beef broth, mushrooms, balsamic vinegar, soy sauce, honey, garlic, sesame oil, ginger, red pepper, and Chinese five-spice powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Let sit for 15 minutes before releasing pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Remove the pork using a slotted spoon and place in a separate bowl. Set aside.
- Combine cornstarch and water in a small bowl and add to the pressure cooker. Select Saute function. Bring to a boil and cook until sauce has thickened, about 3 minutes. Select Warm function.
- Shred the pork using 2 forks to pull apart; mix with sauce. Top with green onions and serve.
Nutrition Facts : Calories 214.3 calories, Carbohydrate 7.8 g, Cholesterol 52 mg, Fat 13.7 g, Fiber 0.4 g, Protein 14.6 g, SaturatedFat 4.8 g, Sodium 509.9 mg, Sugar 4.7 g
ASIAN-STYLE PULLED PORK LETTUCE WRAPS
Make and share this Asian-Style Pulled Pork Lettuce Wraps recipe from Food.com.
Provided by bobswagman
Categories Pork
Time 6h15m
Yield 6-7 lettuce wraps, 4 serving(s)
Number Of Ingredients 8
Steps:
- Add pork to a slow cooker with teriyaki sauce, sweet and sour sauce, hoisin sauce, sliced ginger, garlic, salt, and pepper. Cook on low for 6-8 hours with the lid covered, until cooked to your liking. Chop with a knife until shredded. Serve on a large platter with Bibb lettuce leaves.
Nutrition Facts : Calories 1424.1, Fat 90.3, SaturatedFat 31.1, Cholesterol 375.5, Sodium 3722, Carbohydrate 31.9, Fiber 1.3, Sugar 22.1, Protein 112.5
ASIAN INSPIRED PULLED PORK SHOULDER (FOR TACOS OR SLIDERS) 4.75 (4) READY IN: 8HRS 10MINS
How to make Asian Inspired Pulled Pork Shoulder (For Tacos or Sliders) 4.75 (4) READY IN: 8hrs 10mins
Provided by @MakeItYours
Number Of Ingredients 32
Steps:
- In a small sauce pan add the following items: hoisin sauce, honey, soy sauce, ½ cup of water, sesame oil, mirin, shaoxing rice wine, lemongrass fresh, ginger, garlic, and the Chinese five spice powder.
- Whisk together. Reserve 1/4 cup for basting and set the pan with the rest of the sauce on the stove over low hit to thicken. About 30 min, whisking occasionally to prevent burning. Remove from heat and set aside to cool completely.
- Place onion chunks in bottom of crock pot and set as low. Salt and pepper the pork on both sides and place on top of the onions.
- Baste top and sides of pork with the reserved sauce. Add the lid and cook for 6-8 hours on low or 3-5 hours on high. You will know it's done when it is falling apart. YUM!
- Add the cooled Korean inspired BBQ sauce reduction to a magic bullet or blender and blend until smooth. Set aside. Will keep in fridge for 2 weeks.
- I use this for Asian pork tacos or pulled pork sliders. Serve either one topped with shredded green and purple cabbage, thinly slices quick-pickled radishes and cucumbers, green onion, cilantro and basil. Dress with a drizzle of spicy sriracha aioli and a drizzle of the Korean inspired BBQ sauce reduction.
ASIAN PULLED PORK
Steps:
- Inject pork with marinade. Let set over night covered in fridge. Roast/smoke pork 8-10 hrs. until tender, keep grill at 220-225F. Use apple wood chips for smoking if possible. When done, internal temp. 160F. let rest 1/2hr. Shred meat with large fork. Place meat in Crockpot on low. Add finishing sauce, mix well. Serve when heated as sandwiches or alone with slaw.
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