Asian flavors are a family favorite here. They can really transform any typical American meal, like with the Asian Style Meatballs. Here, I took a typical pulled pork and jump kicked it onto a whole new level. You will be addicted after one bite. My whole family smashed these, and I gotta say – I wasn’t expecting the kids to be down to eat the slaw. Obviously, the pairing of the flavors was so amazing that they didn’t even notice there was vegetables in there.
I wanted to note that in all my Asian inspired dishes I don’t use Chinese 5 Spice. My husband has a licorice flavor aversion, which is a bit disappointing, but easily worked around. Instead, I use every other spice that is part of it – Ginger, Cinnamon and Ground Clove as the Chinese Five Spice Substitute. Yes, that’s only 3 spices of the 5 – the other 2 are Anise and Fennel. If you happen to love Chinese 5 Spice, I’d say throw in a couple teaspoons and you’ll be good. But, I will say minced ginger can make a big difference.
Anyway, we will be enjoying these for lunch for the next couple days – it does make a big batch, but trust me, you won’t be bummed about the leftovers. These would also make the perfect picnic or BBQ food. Enjoy!



Asian-Style Pork Sliders with Slaw
  • 3 Pound Pork Roast (butt or shoulder)
  • 1/4 Teaspoon Cinnamon
  • 1 Teaspoon Minced Ginger
  • 1/4 Teaspoon Ground Clove
  • 1/2 Cup Soy Sauce
  • 1 Tablespoon Brown Sugar (or honey)
  • 1 Tablespoon Honey
  • 1 Tablespoon Chili Paste (Sambal Oelek or you can sub Red Pepper Flakes or even Hot Sauce for the kick in a pinch)
  • 1 Tablespoon Hoisin Sauce
  • 2 Tablespoons Ketchup
  • *For the Slaw: 2 Cups Pre-Prepared Coleslaw Mix
  • 1 Cup Pre-Prepared Broccoli Slaw Mix
  • 1/4 Cup EVOO
  • 1/4 Cup Orange Muscat Champagne Vinegar (Trader Joe’s! Or just Rice Wine Vinegar and a 1/2 Tablespoon of Frozen Orange Juice)
  • Dash of Soy Sauce
  • 1/2 Teaspoon Minced Ginger
  • 1 Tablespoon White Sugar
  • Salt and Pepper
1. Cut pork into manageable chunks and place in slow cooker
2. Add all ingredients, toss and cook on low for 6-8 hours (if you are questioning the ketchup – you can easily save it to the last minute, have a taste and assess what you want)
3. Using a fork, shread the pork apart and mix thoroughly
4. When I don’t have that much time, I’ll do it on high for 4 hours, but add 1/2 a can of coke – yes, coke, to break the pork down, if you do that, skip the brown sugar or honey and maybe even the ketchup
*For the Slaw:
1. Whisk together all ingredients, other than the slaw mix
2. Toss in the slaw mix

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