Mini Pulled Pork Sandwiches with Pickled Cucumbers
Servings
20
mini sandwichesPrep time
30
minutesCooking time
6
hoursHere’s a creative way to enjoy pulled pork: an Asian-inspired version served with marinated cucumbers. This slow cooker recipe is not only delicious but also freezes beautifully, so you can easily save any leftovers!
Ingredients
- Pork
1 pork shoulder roast, about 1.3 kg (2.8–3 lbs)
¼ cup soy sauce
2 tbsp maple syrup
1 tbsp Toundra nordic relish
1 tbsp fish sauce
1 ½ tsp onion powder
½ tsp sriracha
4 garlic cloves, minced
1 cup chicken broth
½ cup hoisin sauce
- Pickled Cucumbers
3 Toundra mini cucumbers, thinly sliced
⅓ cup rice vinegar
¼ cup water
2 tbsp sugar
½ tsp salt
- Assembly
+/- 20 mini sandwich buns
Fresh cilantro, to taste
Sesame seeds, to taste
Spicy chili oil (optional), to taste
Instructions
- Prepare the Pork. Trim any excess fat from the pork shoulder if needed and place it in a slow cooker.
- In a small bowl, mix together ¼ cup soy sauce, 2 tbsp maple syrup, 1 tbsp relish, 1 tbsp fish sauce, 1 ½ tsp onion powder, ½ tsp sriracha, and 4 minced garlic cloves. Pour the sauce over the pork in the slow cooker. Cook on high for 5–6 hours.
- Prepare the Pickled Cucumbers. In a mason jar, combine ⅓ cup rice vinegar, ¼ cup water, 2 tbsp sugar, and ½ tsp salt. Add the sliced cucumbers and mix well. Refrigerate until ready to serve.
- Shred the pork. Remove the meat from the slow cooker and shred it with two forks. Set aside.
- Prepare the sauce. In a skillet over medium heat, combine the cooking liquid from the slow cooker with 1 cup chicken broth and ½ cup hoisin sauce. Simmer for 7–8 minutes, stirring occasionally, until the sauce thickens slightly. Add the shredded pork to the sauce and mix well.
- Preheat the oven to 350°F (175°C). Warm the sandwich buns in the oven for 7 minutes.
- Assemble the sandwiches. To serve, fill each bun with the pulled pork and pickled cucumbers. Top with fresh cilantro and sesame seeds. Garnish with spicy chili oil if desired.
