Asian Pulled Pork Sliders with Cabbage Slaw




30 m


4 m




  • 2.25 lbs. Pork Butt
  • 1/4 cup Soy Sauce
  • 2 Tbsp. Honey
  • 1.5 Tbsp. Rice Wine Vinegar
  • 1 Tbsp. Sesame Oil
  • 4 cloves minced Garlic Optional: Sriracha or Chili Paste Slaw
  • 1 cup finely shredded Green Cabbage
  • 1 cup finely shredded Red Cabbage
  • 1 cup sliced Apples
  • 1/2 cup Shredded Carrots
  • 4 Scallions, thinly sliced
  • 1/4 cup chopped Cilantro
  • 1/4 cup Cashews
  • 2 Tbsp. Soy Sauce
  • 1 Tbsp. Rice Wine Vinegar
  • 1 Tbsp. Honey
  • 1 Tbsp. Sesame Oil
  • 1/2 tsp. Ground Ginger
  • 1/2 tsp. Garlic Powder To Serve
  • 6 Rolls or Buns Sriracha Sauce

HOW TO MAKE Asian Pulled Pork Sliders with Cabbage Slaw

  • Preheat the oven to 250 degrees. In a large bowl, combine all of the pork ingredients and whisk together. Cover the pork in the mixture. Place the pork and the sauce in a dutch oven.

  • Set your Thermopro thermometer to 165 degrees and place the probe in the thickest part of the meat. Cover the pot and place it in the oven. Slow cook until the pork reaches 165 degrees.

  • Increase the oven temperature to 300 degrees. Reset the thermometer to 195-200 degrees. Cover the pot again and cook until the appropriate temperature is reached.

  • Remove the pot from the oven and allow it to rest for 20 minutes.

  • Uncover the pot, remove the thermometer probe from the pork, and shred the pork with two forks.

  • Place the shredded pork back in the oven uncovered for 15-20 minutes, or until the pork absorbs some of the juices.

  • While the pork is cooking, combine the soy sauce, rice wine vinegar, honey, sesame oil, ginger and garlic together

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