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Asian Shredded Pork Sandwiches

On cool-weather weeknights, the slow cooker is our friend. The plums might surprise in these juicy pork sandwiches, but they add a little sweetness and make the meat extra tender. —Holly Battiste, Barrington, New Jersey
  • Total Time
    Prep: 30 min. Cook: 6 hours
  • Makes
    10 servings


  • 1 can (15 ounces) plums, drained and pitted
  • 1 tablespoon Sriracha chili sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 2 garlic cloves, minced
  • 1 teaspoon pepper
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 tablespoons canola oil
  • 1 boneless pork shoulder butt roast (3 pounds)
  • 4 medium carrots, finely chopped
  • 10 ciabatta rolls, split
  • Shredded napa or other cabbage


  • Mix first 11 ingredients. In a large skillet, heat oil over medium-high heat. Brown roast on all sides.
  • Place carrots in a 4- or 5-qt. slow cooker. Add roast; pour plum mixture over top. Cook, covered, on low until pork is tender, 6-8 hours.
  • Remove pork; shred with 2 forks. Skim fat from carrot mixture; stir in pork and heat through. Serve on rolls with cabbage.
    Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts
1 sandwich: 637 calories, 21g fat (6g saturated fat), 81mg cholesterol, 864mg sodium, 85g carbohydrate (17g sugars, 5g fiber), 34g protein.

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