Serves 12
500 min
Tart Cherry Chinese BBQ Pulled Pork Sliders
Recipe GLPR7657ca6d409bde
Tender pulled pork infused with a savory-sweet Asian marinade of tart cherry juice, soy sauce, and hoisin, slow-cooked until fall-apart tender and piled onto slider buns with crisp Asian broccoli slaw. These appetizer-sized sandwiches deliver bold umami flavors with a bright cherry note, perfect for serving at gatherings.
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Ingredients
3 pounds boneless pork shoulder
½ cup tart cherry juice
¼ cup low-sodium soy sauce
2 tablespoons hoisin sauce
2 garlic cloves, grated
1 tablespoon Dijon mustard
1 tablespoon toasted sesame oil
15 ounce can diced tomatoes
1 medium onion, thinly sliced
1 teaspoon salt
1 cup prepared Asian Broccoli Slaw
24 slider buns, for serving
Directions
In a small bowl, whisk together the tart cherry juice, soy sauce, hoisin sauce, grated garlic, Dijon mustard, and toasted sesame oil until well combined.
Place the boneless pork shoulder into a large resealable plastic bag and pour the cherry-soy marinade over it. Seal the bag and refrigerate for at least 2 hours, or up to overnight, for the flavors to penetrate the meat.
Transfer the marinated pork shoulder and all of its liquid marinade to the bottom of a slow cooker. Top with the diced tomatoes and thinly sliced onion, then sprinkle with salt.
Cook on Low heat for 8 hours or on High heat for 4 hours, until the pork is extremely tender and easily pulls apart with a fork.
While the pork cooks, prepare the Asian Broccoli Slaw according to package directions and refrigerate until ready to serve.
Once cooking is complete, carefully remove the pork shoulder from the slow cooker and place it in a glass dish to cool slightly. Once cool enough to handle, use two forks to shred the pork into bite-sized pieces, removing any excess fat as you work.
Return the shredded pork to the slow cooker and use two forks to gently combine it with the cooking juices, tomatoes, and onions until well mixed.
To serve, split open a slider bun and fill the bottom half with a generous portion of the pulled pork and sauce. Top with approximately ¼ cup of the chilled Asian Broccoli Slaw, then crown with the top bun. Repeat with remaining ingredients.
