Lunch
Hawaiian 5-Spice Pork Sliders with Asian Slaw
Carol Shelton Wines
3354-B Coffey Lane
Santa Rosa, CA 95403
carolshelton.com
- RECIPE YEAR: 2025
- RECIPE BY: Gregory Hallihan
- YIELD: Serves 6
- PAIRS WELL WITH: Carol Shelton Coquille Rouge
Delicious crock-pot-braised pulled pork with Chinese 5-spice, pineapple and Asian slaw--the spices and gamey "porkiness" complement the complex flavors of our 2022 Coquille Rouge red Rhône blend superbly.
Ingredients:
- 3-4 pounds Pork Shoulder Roast, bone-in is fine!
- 1 cup Brown Sugar (packed)
- 3 cloves Garlic Peeled and Minced
- 1 tablespoon Fresh Ginger Minced or Grated
- 2 tablespoons Low Sodium Soy Sauce
- 2 tablespoons Toasted Sesame Oil
- 1.5 tablespoons Chinese 5-spice Powder (Penzey's is best!)
- 1 teaspoon Freshly Ground Black Pepper
- 1.25 cups Water
- 2 teaspoons Cornstarch
- 1/4 cup COLD Water
- 3 tablespoon Toasted Sesame Seeds
- 1 14 oz can Crushed Pineapple Drained fairly well
- 30 each Hawaiian Slider Buns or Dinner Rolls
Section Directions:
For the Pork braising: In a small bowl combine the brown sugar, garlic, ginger, soy sauce, sesame oil, and spices. Mix with a fork until you have a fairly homogeneous paste, very thick. Place your pork roast in the slow cooker and spread the paste all over the meat, flipping over as needed. Position "pasted" roast with fat side up, then pour the 1.25 cups of water around the roast (not over the top of it) in the slow cooker. The fluid level will NOT cover the meat but don't worry! Cover and cook on LOW for 8-10 hours. If you remember, turn the meat a few times while it in crockpot, to expose a different side to the braising liquid. When pork is cooked and pulls apart easily, remove the roast to a plate and let it rest for at least 30 minutes before you shred it. While it rests, make a slurry of the cornstarch and the cold water, mix into the juices in the slow cooker, cover cooker and cook for about 30 min on HIGH to thicken the sauce. Shred the pork and return it to the crockpot, mixing it into the sauce. Toss with the drained, crushed pineapple and sesame seeds.
Asian Slaw
Ingredients:
- 12 ounces Cabbage or Broccoli Slaw Pre-Shredded
- 1 tablespoon Toasted Sesame Oil
- 1/4 cup Seasoned Rice Vinegar
- 1 clove Garlic Finely Minced or Grated
- 1/4 cup Chopped Cilantro (optional, if you hate cilantro!)
Section Directions:
Combine all ingredients in a medium bowl and cover lightly, refrigerate while pork is cooking to allow flavors to marry well.
Recipe Directions:
Assembly: Open slider rolls and put a large tablespoon of pork in each one, then top with slaw and close the bun---eat and enjoy with a glass of spicy red wine!
