This recipe is part of the “Chinese-Inspired” birthday party menu from Brie‘s birthday bash.

I first found this recipe when I was looking up ways to make char siu pork. Below is a modified version built upon the “Slow-Cooked Hoisin Pork Wraps with Peanut Slaw” from The Kitchn.

slider

I’ve made it several times – to serve at dinner parties, take to cookouts and potlucks, etc. It’s a big hit every time.

Make sure you plan ahead when serving this recipe. It cooks for a long ten hours, so it’s not something you can just throw together on a whim.

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A word to the wise – people get a little confused when you ask them to assemble their own sliders (crazy, I know). I recommend making a little table tent out of a notecard to explain what to do. “BBQ Pork + Cabbage Slaw + Buns = Pork Sliders” works just fine.

Hoisin BBQ Pork Sliders
 
Prep time
Cook time
Total time
 
Slow-cooked pork shoulder, peanut slaw, and hawaiin rolls make for a sweet and savory slider.
Author:
Recipe type: Dinner
Serves: 10-20
Ingredients
  • Several bags of King's Hawaiin Sweet Rolls (guage this off of the number of guests you're serving)
  • 6 pounds pork shoulder
  • 3 Tablespoons squeeze bottle garlic
  • 4 Tablespoons squeeze bottle ginger
  • 2 bottles of hoisin sauce
  • 1 medium head cabbage
  • 1½ cups unsalted peanuts
  • 1 chopped bunch of green onions
  • 1 cup chopped cilantro
  • ½ cup canola oil
  • 3 Tablespoons rice vinegar
  • 1 Tablespoon sugar
  • 1 Tablespoon sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon Sriracha
  • Salt & pepper
Instructions
  1. Pat the pork shoulder evenly with salt and pepper and nestle into a lined Crockpot.
  2. Add garlic, ginger, and one bottle hoisin.
  3. Cook on low for 10 hours or overnight.
  4. When the timer goes off, shred the pork (carefully remove any bones), then add additional bottle of hoisin, and stir thoroughly.
  5. Once the pork is nearly done, finely shred cabbage, then toss with peanuts and green onions in large bowl.
  6. Whisk together oil, vinegar, sugar, sesame oil, soy sauce, and Sriracha until combined.
  7. Toss dressing with cabbage until evenly coated.
  8. Add salt and pepper to taste.
  9. Encourage your guests to assemble their own sliders by taking a bun, adding about a tablespoon of peanut slaw and another two tablespoons of BBQ pork, and then noshing happily until it is all gone.
Notes
I usually serve the pork right out of the crockpot, since it helps keep it nice and warm.

 

 

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Wanna check out the rest of the Chinese-inspired menu? Try one of these!

 

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Cat

Founder at Wendt Creative
Cat loves to eat tasty homemade things, yet isn’t terribly fond of the process of making them. She prefers recipes that take shortcuts when possible – without compromising flavor. Her dog, Cheeto, likes stealing her creations from the dining room table.

She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.

She is also allergic to felines.
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