Asian Styled Pulled Pork

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.

Asian Pulled Pork (adapted from So Tasty So Yummy)

Ingredients

• 1/4 cup (60 mL) soy sauce
• 1/4 cup (60 mL) plum sauce
• 1 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.

Preparation time: 10 minute(s)

Cooking time: 9 hour(s)

Number of servings (yield): 6