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.
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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|
- 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
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.
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.
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.