The day I share quick, easy, and delicious recipes for busy weekdays that utilize real ingredients that most cooks have on hand; and today I'm excited to bring you my original recipe for Asian Pulled Pork Sandwiches!
Tender marinated pork tenderloin is cooked in the crock pot and served on soft buns with a to die for Asian slaw!
The result is juicy dinner sandwich the whole family is going to love!
Visit the printable recipe here: Asian Pulled Pork Sandwiches
Please enjoy my easy to follow step by step video:
- 1/2 cup tomato ketchup
- 1/4 cup rice wine vinegar
- 1/2 cup brown sugar
- 1/4 cup hoisin sauce (I use honey hoisin)
- 1 tsp Siracha Asian chili sauce ( for a spicier version add two)
- 2 Tbsp soy sauce
- 1 tsp sesame oil
- 3 large cloves garlic, minced
- 1 tsp fresh grated ginger
- 2 1 pound to 1 1/4 pound pork tenderloins
- Mix all of the marinade ingredients together in a large Ziplock freezer bag. Add the two small pork tenderloins to the bag and mix well. If the tenderloins have not been previously frozen you could do this as a make ahead and freeze. Simply thaw on the counter the night before you plan to make the dish.
- Put the tenderloins and all of the marinade (squeeze the bag well) into a crockpot that has been treated with a little vegetable or olive oil spray. Cook on the low setting for 6 hours.
- After six hours, shred with a fork and mix the shredded pork with the sauce in the crockpot. Turn off the crockpot, cover, and let the meat incorporate with the sauce while you make the Asian Slaw and steam the buns.
- 3 cups shredded Chinese cabbage
- 1/2 cup thinly sliced radish
- 1/4 cup vegetable oil
- 1/4 cup low sodium soy sauce
- 3 Tbsp rice wine vinegar
- 1 tsp minced garlic
- 1 tsp fresh grated ginger
- 1/2 tsp sesame oil
- Toss the cabbage and radish together
- Mix the dressing ingredients in a jar with a tight fitting lid and shake well.
- Dress the salad a little at a time - you want it covered but not soggy. Save any additional dressing for later.
- Steam 6 large Sweet Asian Rolls or any other large soft chewy buns.
- Split the rolls in half and place a generous serving of the pulled pork onto the bottom half of each bun.
- Place a handful of the Asian Slaw onto each, cap with the bun top and enjoy!
Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.
Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.