Most people equate slow cookers with winter cooking but they’re also great for summer because you can make a hot meal without heating up the house with the oven. Barbcue pulled pork seems like a natural choice for summer and this recipe is a nice twist on what you’d normally think of.
The Asian flavors pair nicely with fresh cucumbers and cabbage giving it an even more summery feel. This was totally worth making the full six servings for the two of us – we’ve really been enjoying the leftovers!
Asian Style Pulled Pork
(from Branny Boils Over)
1/4 c. soy sauce
1/4 c. plum sauce
1 T. rice vinegar
1 T. chili garlic sauce
1 clove garlic, minced
1 t. grated ginger
1 t. sesame oil
2 lbs. pork roast
Mix together first seven items in a small bowl. Place pork roast in slow cooker and pour sauce over the top. Cover and cook on low for 8 hours.
Shred pork and return to slow cooker for 15 minutes more. Serve on rolls with sliced cucumber and cabbage.
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