Best 3 Asian Shredded Pork Sandwiches Recipes
Indulge in a taste of Asian culinary delight with our exceptional Asian shredded pork sandwiches. These sandwiches are a harmonious blend of sweet, savory, and slightly spicy flavors, sure to tantalize your taste buds. The tender and juicy shredded pork, marinated in a symphony of Asian spices and slow-cooked to perfection, is the heart of this delectable dish. Nestled between two soft and fluffy buns, the pork is complemented by a crunchy Asian slaw and a drizzle of our irresistible homemade Asian barbecue sauce. But that's not all! We've also included two additional enticing recipes to elevate your Asian shredded pork experience. Discover the secrets to making our aromatic Asian slaw, a refreshing and vibrant accompaniment that adds texture and freshness to the sandwich. And for those who crave a bit of heat, our homemade Asian barbecue sauce recipe will surely satisfy your cravings. With its perfect balance of sweetness, smokiness, and a hint of spice, this sauce will take your taste buds on an unforgettable journey. So, prepare to embark on a culinary adventure with our Asian shredded pork sandwiches, complete with the tantalizing Asian slaw and mouthwatering barbecue sauce. Get ready to impress your family and friends with this flavor-packed dish that will leave them craving more.
Check out the recipes below so you can choose the best recipe for yourself!
ASIAN SHREDDED PORK SANDWICHES
On cool-weather weeknights, the slow cooker is our friend. The plums might surprise in these juicy pork sandwiches, but they add a little sweetness and make the meat extra tender. -Holly Battiste, Barrington, New Jersey
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- Mix first 11 ingredients. In a large skillet, heat oil over medium-high heat. Brown roast on all sides., Place carrots in a 4- or 5-qt. slow cooker. Add roast; pour plum mixture over top. Cook, covered, on low until pork is tender, 6-8 hours., Remove pork; shred with 2 forks. Skim fat from carrot mixture; stir in pork and heat through. Serve on rolls with cabbage. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 637 calories, Fat 21g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 864mg sodium, Carbohydrate 85g carbohydrate (17g sugars, Fiber 5g fiber), Protein 34g protein.
KOREAN PULLED PORK SANDWICH WITH ASIAN SLAW
Provided by Bobby Flay
Categories main-dish
Time 10h30m
Yield 6 to 8 servings
Number Of Ingredients 33
Steps:
- For the Korean pulled pork: Remove the pork from the refrigerator 30 minutes before cooking.
- Whisk together the soy sauce, gochujang, hoisin, ketchup, vinegar, honey, sesame oil, five-spice powder and pepper until smooth. Rub the pork with the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
- Prepare the Caja China according to manufacturer's directions. Cook until the pork reaches 190 degrees F, 3 to 3 1/2 hours. Remove the pork, place in a baking pan, tent with foil and let the pork rest for 20 minutes. Reserve the juices for the BBQ sauce.
- For the Korean BBQ sauce: Heat the oil in a medium high-sided saute pan. Add the shallots and cook until soft. Whisk in the reserved juices from the pork, the chicken stock, ketchup, gochujang, honey, soy sauce and five-spice powder and cook until slightly reduced. Remove from the heat, add the vinegar and sesame oil.
- For the Asian slaw: Whisk together the vinegar, honey, sesame oil, and soy sauce until the honey is dissolved. Add the peas, carrots, cabbage and sesame seeds. Toss to combine; season with salt and pepper. Cover and refrigerate until cold, at least 1 hour.
- For serving: Using tongs, pull the pork into bite-size bits. Toss with the BBQ sauce. Mound some slaw on the bottoms of the buns. Top with the pork and the top bun.
PULLED PORK SANDWICHES
This recipe takes a good deal of time, but it yields a lot of sandwiches, more than enough for a sloppy, spicy dinner party feast. You'll roast a dry-rubbed pork shoulder in the oven until it's pull-apart tender, 3 or 4 hours that you can spend doing other things while your kitchen fills with the aroma of the cooking meat. Then you'll assemble a quick slaw and simmer a tangy barbecue sauce for about 10 minutes before putting it all out on the table with soft rolls. Serve the combination warm, at any time of the year, for a weekend project well worth an afternoon's work.
Provided by Melissa Clark
Categories lunch, project, sauces and gravies, main course
Time 6h
Yield 8 to 10 servings
Number Of Ingredients 28
Steps:
- Assemble the spice rub for the pork: In a dry, small skillet over medium-low heat, toast coriander, cumin and peppercorns until fragrant, 1 to 2 minutes. Using a spice grinder or mortar and pestle, grind toasted spices into a fine powder. Transfer to a bowl and mix with salt, mustard powder, chile powder and sugar.
- If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.
- Heat oven to 300 degrees. Place pork in a baking pan and roast for 3 to 4 hours or until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer. Let meat cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.)
- Prepare the barbecue sauce: Combine ingredients in a medium pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Season with more hot sauce if you like. Add two-thirds of the sauce to meat and toss to coat, adding more sauce as needed. (Any leftover sauce will keep for at least 2 weeks in the refrigerator.)
- Make the slaw: Combine cabbage, onion and jalapeño in a large bowl. In a small bowl, whisk together mayonnaise, vinegar, olive oil, salt and pepper. Add dressing to cabbage and toss well.
- Serve pulled pork with slaw, buns and hot sauce on the side, letting people assemble their own sandwiches.
Tips:
- Choose the right cut of pork: Pork shoulder (also known as pork butt) is the best cut for this recipe because it's fatty and flavorful, and it becomes tender and juicy when slow-cooked.
- Use a good quality Asian-inspired sauce: The sauce is what gives these sandwiches their delicious flavor, so be sure to use a sauce that you enjoy. There are many different Asian-inspired sauces available at most grocery stores, or you can make your own.
- Cook the pork until it's fall-apart tender: The pork should be cooked until it's so tender that it easily shreds with a fork. This will ensure that the sandwiches are juicy and flavorful.
- Toast the buns before assembling the sandwiches: Toasted buns will help to hold the sandwiches together and prevent them from getting soggy.
- Add your favorite toppings: Once the sandwiches are assembled, you can add your favorite toppings, such as coleslaw, pickled vegetables, or fresh herbs.
Conclusion:
These Asian-shredded pork sandwiches are a delicious and easy-to-make meal that's perfect for a weeknight dinner or a party. The pork is tender and juicy, the sauce is flavorful, and the sandwiches are easy to assemble. So next time you're looking for a new sandwich recipe, give these Asian-shredded pork sandwiches a try. You won't be disappointed!
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