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.
ASIAN PORK SLIDERS
Cake Boss Buddy Valastro's recipe from his new book, "Family Celebrations with the Cake Boss".
Provided by gailanng
Categories Pork
Time 35m
Yield 8 sliders
Number Of Ingredients 13
Steps:
- Make the Tri-Color Asian Slaw: Put all ingredients in a bowl and toss well. Let the slaw sit at least 15 minutes before serving.
- Make the sliders: Preheat a grill to medium heat.
- Put the pork, soy sauce, red onion, and ginger in a large bowl and stir together to incorporate. Form 8 patties, using 3 to 4 tablespoons of pork mixture in each one and shaping them 1/2-inch thick. Be sure not to overwork or overhandle the mixture.
- Grill the burgers over direct heat, turning once, until fully cooked through, 5 to 7 minutes per side.
- Toward the end of the sliders' grilling time, grill the buns: Slice them in half if necessary, then grill the cut sides until lightly marked and lightly toasted, about 1 minute.
- Let the sliders rest on a platter or cutting board for 5 minutes after grilling, then set 1 slider in each bun and top with Tri-Color Asian Slaw. Serve.
Nutrition Facts : Calories 359.1, Fat 19.2, SaturatedFat 5.7, Cholesterol 40.9, Sodium 503.2, Carbohydrate 31.7, Fiber 3.8, Sugar 7.8, Protein 14.9
PULLED PORK SHOULDER
A variation of Alton Brown's recipe. If you have only cooked pulled pork in the oven, you are really missing out on a treat. The smoke gives a beautiful flavor and adds the smoke ring that to me is the mark of good barbecue. You can use whatever type of sauce you prefer on this- vinegar based, mustard, or tomato based. Whichever type you use, it is best if it is on the thin side, so water it down if you need to.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 22h
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Combine ingredients for the brine.
- Place the pork roast into the brine, making sure it is submerged, and refrigerate for 10-12 hours, or overnight.
- Using a spice mill or mortar and pestle, grind ingredients for the spice rub into a fine powder.
- At the appropriate time, drain the pork roast from the brine and pat dry with paper toweling.
- Apply the spice rub to the pork roast, massaging it in, using gloves if desired to keep the rub from sticking to your fingers.
- Mix together ingredients for mop/baste and set aside.
- Prepare smoker or grill.
- When the smoker/grill temperature has reduced to 210F, add the pork roast, cover grill, and cook for approximately 10 hours, or until internal temperature has reached 165-190°F.
- Do not exceed 190F for an internal temperature in the meat or it will be dry.
- Maintain smoker/grill temperature of 210F throughout cooking time (you may add soaked wood chips to the coals occasionally, if desired).
- During the last hour or so of cooking, brush on mop liberally, about every 15 minutes or so.
- When the pork is cooked, it should be tender enough that sticking it with a fork loosens the meat easily.
- The roast will appear dark (it's what is called a"bark") when fully cooked.
- Allow pork roast to"rest" for 45 minutes to an hour before pulling (try not to pick at it and eat all of it before you get a chance to pull it!).
- To pull, use your fingers or 2 forks to shred meat on a cutting board.
- To make a sandwich, thin your preferred barbecue sauce and toss with meat in a bowl.
- Place meat on a bun/roll with some cole slaw (if desired).
- May also just eat off the plate, no sandwich.
- You'll find yourself grabbing pieces to munch on anyway.
Nutrition Facts : Calories 1040.2, Fat 57.4, SaturatedFat 19.1, Cholesterol 241.5, Sodium 17174.6, Carbohydrate 60, Fiber 3.3, Sugar 20.2, Protein 66.9
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