Char Siu Pulled Pork Sliders with Sesame and Soy Slaw

Pulled-Pork-Char-Siu-Sliders

This slow-roasted Chinese-Hawaiian pulled pork is marinated in a sweet, garlicky sauce that turns into a sticky, flavorful glaze. Seasoned with Chinese five spice, ginger, pineapple juice and Sriracha, Char Siu (or "fork roast") makes fantastic sliders and is easy to prepare ahead and reheat.

Serves: 8-12
Difficulty: easy
Prep time: 15 min
Cook time: 3-4 hr

Ingredients

Sliders
1/2 c hoisin sauce
3 T pineapple juice concentrate
1/3 c water
1/3 c soy sauce
1/3 c honey
1 T sesame oil
1 t Chinese five spice*
2 T garlic, minced
2 T ginger, minced
3 T Sriracha chili sauce (more or less to taste)
1/2 t ea salt and pepper
5 lb pork butt or shoulder roast, quartered

Additional
8-12 Hawaiian rolls, toasted
2 green onions, sliced
1 red chili, sliced
1/2 lb pineapple, sliced, grilled

Sesame and Soy Slaw
1 T ea fresh lime juice and seasoned rice vinegar
2 t soy sauce
1 1/2 t sesame oil
1/2 sm head red cabbage, shredded fine

Steps

Sliders
Combine marinade ingredients. Place pork in re-sealable plastic bag or bowl and pour marinade over; cover and chill a minimum of 4 hr, up to overnight. Preheat oven to 300º. Place pork and marinade in a heavy-bottomed, oven-proof pot with lid (a roasting pan or a slow cooker can be used as well, if desired). Cover tightly and slowly roast 3-4 hr until pork is tender (6-8 hr in slow cooker). Remove from oven and ladle juices into a saucepan; simmer juices over medium-high heat until a thin, syrupy glaze forms, approx 12-15 min. Baste pork with glaze, reserving some for serving, then return to oven and increase temp to 425º, cooking until glaze is set, sticky and darkened, approx. 10 min. Shred slightly and serve on toasted Hawaiian rolls with green onions, grilled pineapple slices, red chili (as desired) and Sesame and Soy Slaw.

*Available in your Market spice aisle or Bulk Department.

Sesame and Soy Slaw
Combine all liquids well. Toss with cabbage. Serve immediately.

Tip: Char Siu Pork is also delicious served over rice and stir-fried vegetables and, because it is easy to reheat, it can be made in larger quantities, portioned and chilled or frozen until ready to use.