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.
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.
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.
- 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
- Pat the pork shoulder evenly with salt and pepper and nestle into a lined Crockpot.
- Add garlic, ginger, and one bottle hoisin.
- Cook on low for 10 hours or overnight.
- When the timer goes off, shred the pork (carefully remove any bones), then add additional bottle of hoisin, and stir thoroughly.
- Once the pork is nearly done, finely shred cabbage, then toss with peanuts and green onions in large bowl.
- Whisk together oil, vinegar, sugar, sesame oil, soy sauce, and Sriracha until combined.
- Toss dressing with cabbage until evenly coated.
- Add salt and pepper to taste.
- 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.
Wanna check out the rest of the Chinese-inspired menu? Try one of these!
- “Krab” Rangoon
- Chicken Potstickers
- Honey Walnut Shrimp
- Egg Fried Rice
- Veggie Lo Mein
- Mongolian Chicken
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.