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; 8 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 59 mg cholesterol; 579 mg sodium. 548 mg potassium; 51 g carbohydrates; 2 g fiber; 17 g sugar; 27 g protein; 0 g trans fatty acid; 96 IU vitamin a; 4 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 67 mcg folate; 0 mcg vitamin b12; 103 mg calcium; 3 mg iron;