Asian Pulled Pork Sandwiches

Asian Pulled Pork Sandwiches


Dinner can be a hectic and busy time in any household and if you’re like me, you want to put together something easy but don’t want to skip out on flavor. And with this dinner recipe, you won’t have to! My husband and I absolutely love these Asian Pulled Pork Sandwiches with red cabbage slaw. The juicy and flavorful pork shoulder is oven-roasted to perfection in a garlic and ginger infused soy sauce broth, then topped with a simple, crunchy red cabbage slaw. If you’re not afraid of some heat, add some Sriracha mayonnaise spread to the sandwich buns. It’s a no-hassle recipe that will save you time and get you huge compliments at the dinner table.

I’ve partnered with Smithfield to bring you this delicious dinner recipe that you can have prepped in 30 minutes! For this recipe, I’m using Smithfield Boneless Pork Shoulder Blade Roast. I love that it’s 100% fresh pork, already hand-trimmed for me and ready to be used in any recipe. It’s the perfect cut of meat to create melt-in-your-mouth, juicy pulled pork sandwiches like this one. For more meal inspiration and recipe ideas, visit or

PREP TIME: 30 minutes
YEILD: about 10 sandwiches
COOK TIME: 3 ½ to 4 hours

1, 3 to 4 pound Smithfield Boneless Netted Pork Shoulder Blade Roast
4 to 5 garlic cloves, crushed
2-inch piece of fresh ginger, roughly chopped
½ cup soy sauce
½ cup loosely packed brown sugar
¼ cup sesame seed oil
¼ cup mirin (sweet rice wine)
1 cup water
For Coleslaw:
1 small red cabbage
3 large carrots, or 1 cup shredded carrots
Small bunch fresh cilantro
¼ cup cream
10 sandwich buns
Sriracha mayonnaise spread, optional

1. Prepare the pork shoulder (10 mins):
a. Preheat your oven to 350F/176C.
b. Measure out all of the ingredients for the broth: water, soy sauce, brown sugar, sesame seed oil and mirin. Combine everything in a medium-sized Dutch-oven or oven-safe pan. Add the chopped ginger and crushed garlic.
c. Bring the mixture to a simmer over medium heat.
d. Remove the pork shoulder from packaging and place directly into prepared broth. The meat should be covered only half way. Bring the mixture back up to a simmer.
e. Cover the Dutch-oven with a lid. If using an oven-safe pan, make sure the lid fits tightly. Place into preheated oven and bake for 3 ½ to 4 hours, turning the meat half way through. If too much liquid evaporates, add a small amount of water to replenish.
f. Alternatively, the pork shoulder can be prepared in a slow-cooker. Follow all instructions as above and cook the pork shoulder for 8 to 10 hours on a medium/low setting.

2. Prepare the sauce (10 mins)
a. After 3 ½ to 4 hours, pork shoulder will be very tender and fall apart. Remove the meat from the oven and cooking pan.
b. Strain the cooking broth through a fine-mesh strainer. Skim off any impurities and fat from the top. Discard pieces of ginger, garlic and impurities.
c. Pour the broth into a sauce pan and bring to a simmer of medium heat. Simmer for a few minutes to thicken the sauce. Reserve ¼ cup of the sauce for later.
d. Meanwhile, pull the pork shoulder apart in a large bowl. Use two large forks or tongs, pull the meat into small pieces.
e. Pour prepared sauce over the pulled pork and toss to coat all of the meat.

3. Prepare the coleslaw (5 mins):
a. Using a sharp knife, shred the small red cabbage, discarding the hard core.
b. Peel and shred the carrots.
c. Roughly chop the cilantro.
d. Toss the red cabbage, carrots and cilantro in a large bowl.
e. Dress the coleslaw with cream and ¼ cup of the reserved sauce.

4. Assemble the sandwiches (5mins):
a. Split the sandwich buns and toast until golden brown.
b. Spread each half with Sriracha mayonnaise for spiciness, or use plain mayonnaise.
c. Add a generous, heaping amount of pulled pork, then top with the prepared coleslaw.
d. Serve immediately.


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