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Not Your Regular BBQ – Asian Pulled Pork

Not Your Regular BBQ – Asian Pulled Pork

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.

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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.

Asian Pulled Pork
 
Prep Time
Cook Time
Total Time
 
pork roast shredded with an Asian sauce
Author:
Recipe Type: main course
Serves: 4
Ingredients
  • 1 cup (60 mL) soy sauce
  • ¼ cup (60 mL) plum sauce
  • ¼ 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
  1. In a small bowl, whisk together all items except for the pork.
  2. Place the pork in a slow cooker. Pour the sauce overtop.
  3. Cover and cook on low for 8 hours.
  4. Shred the pork with two forks and return to the crockpot.
  5. Cook for 15 minutes more.
  6. Serve on wheat rolls with cucumber slices and cabbage.
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