Slow Cooker Kalua Pork Sandwiches With Crispy Asian Slaw

Lightly smoky, forever-cooked pork is topped with sesame oil-spiked slaw and nestled into Hawaiian rolls. [Photograph: Jennifer Olvera]

Note: The pork can be made ahead and refrigerated or frozen for later use.

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

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Slow Cooker Kalua Pork Sandwiches With Crispy Asian Slaw

About This Recipe

Yield:Serves 6 to 8
Active time:10 minutes
Total time:18 hours
Special equipment:Slow cooker
This recipe appears in: Slow Cooker Kalua Pork Sandwiches With Crispy Asian Slaw
Rated:

Ingredients

  • For the Pork:
  • 1 whole pork butt, 5 to 6 pounds
  • Kosher salt
  • 1 tablespoon liquid smoke
  • 2 tablespoons soy sauce
  • 1 cup water
  • For the Slaw:
  • 1 small head purple cabbage, cored and thinly sliced
  • 1 small onion, peeled and thinly sliced
  • 1 tablespoon sesame oil
  • ½ tablespoon rice wine vinegar
  • Freshly ground black pepper
  • 1 package Hawaiian bread rolls

Procedures

  1. 1

    For the Pork: Place pork in slow cooker and pierce all over with a fork. Rub with salt, liquid smoke, and soy sauce. Add water. Cover and cook on low for 18 hours, turning once.

  2. 2

    For the Slaw: Combine cabbage, onion, sesame oil, and vinegar. Season with salt and pepper. Stir to combine and refrigerate until ready to use, at least one hour and up to overnight.

  3. 3

    Remove pork from the slow cooker and shred meat. Mix with juices to moisten and season to taste with salt and pepper. Serve pork tucked into rolls, topped with slaw.

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