Asian Pulled Pork Sliders {with Asian Slaw}

by Chrissy

Asian Pulled Pork Sliders with Slaw_LYK4

These past couple of days I was up in Mammoth with my man and his family. While we didn’t get much relaxation time, we sure did get in a ton of mountain time, snowboarding some really amazing snow, on brisk but glorious sunny days. It was just the most beautiful setting to romp around in, apart from work and out of the kitchen for a hot sec.

Asian Pulled Pork Sliders with Slaw_LYK2

Ps. sorry for the shortage of posts this week! The slight hiatus was much needed :).

Asian Pulled Pork Sliders with Slaw_LYK3

Now it’s Friday, and Lauren, our girlfriends, and I, plan to cap off the day with San Diego happy hour week – yes that is a real thing, with real cheap drinks! But before we really get in weekend mode, I’d love to bring you a new favorite dish!

Asian Sesame Slaw_LYK5

I originally got the inspiration from the White on Rice Couple’s Asian Pulled Pork, and immediately thought that it needed to go on some mini sesame sliders, topped with a crunchy Asian slaw, like, ASAP.

This little slider combo is perfect for BBQ’s, potlucks, dinner parties, outdoor food fiestas, and anything having to do with the sunshine and food combo. It really is the most flavorful, and tender shredded meat out there, paired with a subtle but amazing crunchy slaw.

Asian Pulled Pork Sliders with Slaw_LYK1


Asian Pulled Pork Sliders

Print Recipe!

Adapted from White on Rice Couple

Serves 10-12


    4-5 pound pork butt or pork shoulder (bone-in or boneless), trimmed of fat

    1 large onion, diced

    2 Tablespoons olive oil

    1 tsp toasted sesame oil

    6 cloves garlic, minced

    1- 28 oz. can diced tomatoes or whole peeled, roughly chopped

    2 Tablespoons finely grated fresh ginger

    2 Tablespoons fish sauce (or you can use all soy sauce)

    2 Tablespoons reduced-sodium soy sauce

    3 Tablespoons chili garlic sauce

    1 1/2 Tablespoons whole ground mustard

    1/4 cup brown sugar, packed

    1 teaspoon black pepper


    Asian Sesame Slaw

    Click here for recipe: Simple Asian Sesame Slaw Recipe!



    Pre-heat oven to 350 degrees F.

    Heat a large sauce pan over medium-high heat. Then add olive oil, sesame oil, onion and garlic. Cook until soft and semi-translucent.

    Add can of tomatoes, along with the juices, ginger, fish sauce and/or soy sauce, chili garlic sauce, mustard, brown sugar and black pepper. Simmer on low heat for about 5 minutes, stirring occasionally. Remove from heat and set aside.

    Heat large cast iron dutch oven on medium-high heat. Coat the pork with a drizzle of olive oil and season all sides with salt and pepper. In the hot dutch oven, sear each side of the pork until browned, about 3-4 minutes per side.

    Remove the dutch oven from heat and pour the tomato sauce mixture over the pork, evenly, and cover with lid. You can also bake in a large oven proof dish, just transfer seared pork and cover with tomato sauce and cover with aluminum foil.

    Bake the pork for at least 3 hours, (4 hours is best). When done, pork will be tender and shreds easily with a fork, falling apart.

    Allow the pork to rest for about 15 minutes. If necessary, pull away excess fatty pieces before shredding the whole shoulder, with two forks.

    Stuff sliders with a generous amount of pulled pork and top with Asian Slaw. Enjoy right away.

    Note: You can prepare and shred the meat ahead of time, and reheat just before building sliders. The Asian slaw will also last a couple of days, dressed, and will taste delicious on these sliders, but won’t be as crunchy if eaten alone.

    From the Little Yellow Kitchen,


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    3 Responses to “Asian Pulled Pork Sliders {with Asian Slaw}”

    1. I’m making this, this week! And I think I’ll share it with my freezer dinner club as well – looks delicious!

    2. Chrissy

      mmmm you should!! Seriously loved every last bit of it. And it paired so well with the Asian slaw, which is also so great on its own!

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