Slow Cooked Pulled Pork with Sriracha Cole Slaw

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This weekend we’re outside exploring the unmapped mountains we look into. When we get home, we’re always looking for a filling dinner.

Yesterday, slow cooked Asian style pulled pork with a Sriracha cole slaw turned out to be exactly what we needed. It was easy to put together in the morning before leaving and quick to put together once we returned home in the evening.

What you’ll need:

Pulled pork

1 cup water

1 T. tomato paste

1 chopped tomato

1 T. brown sugar

1 T. pepper flakes

1 t. garlic powder

1 t. ground ginger

Pork roast, 10 lbs.

Chinese Five Spice

Salt

Sriracha Cole Slaw

½ head cabbage, thinly sliced

¼ cup mayo or mayo substitute

1 T. rice vinegar

1 t. Sriracha, or more to taste

1 t. lime juice

1 t. sugar

¼ onion, thinly sliced

1 t. ground ginger

Salt and pepper to taste

The process:

Begin by preparing the cole slaw. This can be prepared the night before. Combine all cole slaw ingredients and mix until well blended. Test and adjust seasoning to taste. Cover and store in the refrigerator.

For the pulled pork, begin by combining the first 7 ingredients. Pour into the bowl of a slow cooker. Set aside. Rinse the roast and pat dry. Rub it with Chinese Five Spice and salt to taste. Place in the bowl of the slow cooker and cover. Set to low heat and cook for 6- 8 hours. After 5-6 hours, check the meat. When it is ready to be pulled apart, use two forks to shred and mix with the sauce at the bottom. Cook for another hour uncovered, on high to allow sauce to thicken.

Serve the pulled pork warm topped with Sriracha cole slaw on fresh buns.

Results: This is the perfect dinner for those days when you won’t have much time in the morning and know you will be returning home ready to eat. It is quick to prepare and satisfyingly delicious. We did feel that, when served alone, neither the cole slaw or pulled pork don’t stand out. When served together, these complement one another nicely and make for a perfect evening dinner.

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