Brady Evans serves up a classic barbecue dish with a lovely Asian twist.
By Brady Evans
As soon as summer time rolls around, I get ready to eat my weight in barbecue. There are many varieties of barbecue in the Carolinas, where I’m from: vinegar based, mustard based, and ketchup based are the major types. Each variety has its die-hard fans and each variety has its delicious points. The variety featured here, though, is one that would never be found in a local barbecue joint: Asian Pulled Pork.
The Asian flare was a nice change from the usual and I really suggest you to give this recipe a try! Plus, it is made in the crock pot so there’s no need to heat up your kitchen on these hot summer days.
PrintAsian Pulled Pork
- Total Time: 13 minutes
- Yield: 4 1x
Description
pork roast shredded with an Asian sauce
Ingredients
Scale
- 1 cup (60 mL) soy sauce
- 1/4 cup (60 mL) plum sauce
- 1/4 tablespoon rice vinegar
- 1 tablespoon sherry
- 1 tablespoon Sriracha
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- 2 pounds pork roast
- 1 cup sliced cabbage
- red onion, sliced
Instructions
- In a small bowl, whisk together all items except for the pork.
- Place the pork in a slow cooker. Pour the sauce overtop.
- Cover and cook on low for 8 hours.
- Shred the pork with two forks and return to the crockpot.
- Cook for 15 minutes more.
- Serve on wheat rolls with cucumber slices and cabbage.
- Prep Time: 5 mins
- Cook Time: 8 mins
