Your crew will love this Asian twist on classic pulled pork. Feeding a crowd? Swap the sesame buns for slider rolls, and you'll get twice as many sandwiches.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • In a 5- to 6-quart slow cooker, whisk together broth, jam, vinegar, molasses, soy sauce and crushed red pepper.

  • In a small bowl, combine five-spice powder and salt; rub all over pork. In a large skillet, heat oil over medium-high. Add pork; cook, turning to brown well on all sides, about 10 minutes. Transfer to slow cooker; turn pork to coat in sauce mixture. Top with onion, ginger and garlic. Cover and cook on low until pork is tender, 8 to 10 hours.

  • Remove pork from slow cooker, reserving liquid. Coarsely shred pork using two forks. Remove onion with a slotted spoon; add to pork, discarding any ginger pieces.

  • Skim fat from liquid, if desired, and transfer to a medium saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until reduced to roughly 11/4 cups, about 10 minutes. In a small bowl, whisk together the cold water and cornstarch; add cornstarch mixture to sauce, stirring constantly until thickened. Drizzle sauce over pork; toss gently to coat. Serve on buns with slaw.

Tangy Sesame Slaw

In a medium bowl, whisk together 1/3 cup rice wine vinegar, 1 tablespoon honey, 1 teaspoon toasted sesame oil, 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper. Add 3 cups shredded red and/or green cabbage, 1/4 cup thinly sliced green onion, and 1/4 cup chopped cilantro. Toss to coat; let stand at least 30 minutes or up to 2 hours before serving.

Nutrition Facts

394 calories; total fat 8g; saturated fat 2g; polyunsaturated fat 2g; monounsaturated fat 3g; cholesterol 59mg; sodium 579mg; potassium 548mg; carbohydrates 51g; fiber 2g; sugar 17g; protein 27g; trans fatty acidg; vitamin a 96IU; vitamin c 4mg; thiamin 1mg; riboflavinmg; niacin equivalents 8mg; vitamin b6 1mg; folate 67mcg; vitamin b12mcg; calcium 103mg; iron 3mg.