Check out the recipe for these tender pulled pork sliders topped with tangy asian bbq sauce, crisp refreshing apple slaw and sweet and spicy pickles.
- 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 chipsAsian bbq sauce
Make the Pork Butt:
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.
Make the Asian Slaw:
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.
Assemble the Sandwich:
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.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.