There are some really great expensive cuts of meat out there. You know, the filet mignon steaks that you cook to medium rare to get the juicy tender meat which your knife cuts right through (with the blood still oozing from the sides). Well that’s not the meat that I like. My kind of meat falls apart simply with the jab of a fork. Pulled pork, pot roast, beef stew, that’s the meat that I love. The best thing about it — these cuts are the cheapest (though they do take significantly longer to cook)!
Ever since I finally bought a dutch oven, I’ve made pulled pork quite a few times. This recipe I liked because of the added Asian flair. This is nothing like the carnitas type of pulled pork – but it’s a great alternative. The cole slaw was significantly more refreshing than the ones drowning in mayonnaise (and healthier I presume). A great side dish to the heavy meat.
Asian Pulled Pork
Recipe adapted from Jax House
Asian Cole Slaw
Recipe adapted from Cookin’ Canuck
- Dry Rub:
- 4-5 pounds pork shoulder/butt, bone in
- 1½ tablespoon garlic powder
- 1 tablespoon onion powder
- 1½ tablespoons salt
- 1 tablespoon brown sugar
- 1½ teaspoons cayenne pepper
- Asian BBQ Sauce:
- 2 tablespo0ons vegetable oil
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 1 tablespoon rice vinegar
- 1 tablespoon Sriracha
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 cup hoisin sauce
- 2 green onions, chopped
- fresh cilantro, chopped
- Asian Cole Slaw
- Recipe adapted from
- Cookin’ Canuck
- Serves: 4-6
- Start to Finish: 20-30 minutes
- 3 tablespoons rice vinegar
- 2 teaspoons sugar
- 1 teaspoon minced ginger
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- ½ teaspoon lime zest
- 1 tablespoon fresh lime juice
- ½ jalapeno (seeds removed) diced
- 1 small cabbage, halved, cored and sliced
- 1½ cups grated carrots
- 6 scallions, chopped
- ½ cilantro, chopped
- Directions for the Pork Rub :
- Mix dry ingredients together and rub into pork. Refrigerate overnight.
- Directions for the Pork:
- Preheat over to 275 degrees. Remove pork from fridge and let sit for 15 minutes. Cook pork shoulder covered in dutch over for 4 hours or until internal temperature reaches 180 degrees F.
- While pork is cooking prepare BBQ sauce. Over medium heat heat oil in pan. Add ginger and garlic, cook for 1 minute. Add vinegar, Sriracha, brown sugar, soy sauce and sesame oil, stir to mix. Cook 2 minutes. Add hoisin sauce and bring to a simmer. After removing pan from heat, stir in green onions and fresh cilantro.
- After pork is removed from oven, let sit for 15 minutes and then shred using 2 forks. Add in the asian BBQ sauce, and mix until pork coated in sauce.
- Directions for the Cole Slaw:
- Combine rice vinegar, sugar, ginger, sesame oil, vegetable oil, lime zest, lime juice, soy sauce and jalapeno. Mix well.
- In a large bowl toss together cabbage, carrots, scallions, and cilantro. Pour dressing onto mix and stir to combine. Refrigerate for 10-15 minutes to allow flavors to blend together.
Welcome to Avocado Pesto! Long time foodie and travel enthusiast, I started this blog to share my curious culinary efforts and kitchen endeavors. Here you'll find a smorgasbord of ethnic cuisines and hopefully a few humorous tales too.
Julia Child’s Brandade á la Soissonaise (White Bean Dip) for #Sunday Supper #cookforjulia 
Vegan Zucchini Saute and My First Blog Giveaway! 
Raw Green Vegan Collard Wraps 
Blueberry Banana Smoothie for Secret Recipe Club 
Reeses Peanut Butter Cheesecake and my Travel Plans Revealed 
{ 2 comments… read them below or add one }
Glad you liked this recipe. The slaw looks like a great addition. I think I need to make this again, Halloween night might just be perfect!
I’m glad you enjoyed my slaw recipe! It’s one of my favorites for summertime. The pork sauce is filled with all the flavors I love most.
Cookin’ Canuck recently posted..Rhubarb Margarita Recipe, Running Update & TV Cooking Segment