Photo: Chinese BBQ Pulled Pork Sliders with Pickled Cukes and Carrots and Sweet-and-Hot Mustard Sauce Recipe
Ingredients
- 6024501/4 cup light brown sugar
- 2 tablespoons salt
- 1 tablespoon ground black pepper
- 1 tablespoon Chinese five-spice powder
- 1 tablespoon garlic powder
- 1 tablespoon ground ginger
- 1 tablespoon onion powder
- 1 boneless pork butt or shoulder, fat cap scored deep (about 5 pounds)
- Butter, for griddling
- 12 slider rolls, preferably King's Hawaiian
- Pickled Cukes and Carrots, for serving, recipe follows
- Sweet-and-Hot Mustard Sauce, for serving, recipe follows
- Sweet Chile Sauce, for serving, optional
Directions
Mix the brown sugar, salt, pepper, five-spice powder, garlic powder, ground ginger and onion powder in a bowl, and then rub all over the pork. Place on a wire-racked baking sheet. Cover with plastic wrap and let it sit for 2 hours, or preferably overnight in the refrigerator.
Preheat the oven to 325 degrees F with the oven rack in the middle position.
Remove the plastic wrap and cover the pork with a layer of parchment paper. Then seal over the top with aluminum foil. Roast for 3 hours. Remove, uncover and drain any liquid fat. Return the pork to the oven and roast until the pork registers 200 degrees F on an instant-read thermometer and the pork is well browned, about 1 1/2 hours more. Transfer the pork to a large dish, cover with foil and let rest for 20 minutes.
Sandwich Build: Using two forks or your hands, pull apart the warm pork into shreds and chunks. Butter and griddle the rolls until golden brown. Place ample quantities of pork on the bottom buns, then top with Pickled Cukes and Carrots and Sweet-and-Hot Mustard Sauce or Sweet Chile Sauce if desired.
Pickled Cukes and Carrots:
- 2 cups rice vinegar
- 1/4 cup sugar
- 2 teaspoons kosher salt
- 1 cup shredded carrots
- 1 cup half-moon slices English cucumber
- 1 teaspoon crushed red pepper
Bring 1 cup water, the vinegar, sugar and salt to a boil in a saucepan until the sugar and salt are dissolved. Take off the heat, and add in the carrots, cucumbers and crushed red pepper and let sit for at least 30 minutes.
Sweet and Hot Honey Hot Mustard:
- 1/4 cup dried mustard
- 1/4 cup boiling water
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 1 tablespoon vegetable oil
- 1/2 teaspoon kosher salt
Mix the mustard, water, honey, sesame oil, vegetable oil and salt in a bowl until smooth.
Sweet Chile Sauce:
- 1/2 cup rice vinegar
- 1/4 brown sugar
- 1/4 teaspoon table salt
- 1 to 2 tablespoons crushed red pepper
- 1 tablespoon fresh grated ginger
- 1 clove garlic, grated
Bring the vinegar, sugar and salt to a boil in a saucepan and cook until dissolved. Simmer until thickened and reduced by half, about 15 minutes. Stir in the crushed red pepper, ginger and garlic, and serve.
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By Coprtopd
Blairstown, NJ
on July 21, 2012
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This was the first recipe I'd tried from Jeff, and what a hit! Made this for a July 4th barbecue as I wanted something that I could make beforehand, but which would back a big punch. This was it! EVERYTHING was good, and so easy. Each addition was perfect. The one thing I'd change would be to not uncover the pork roast for the last couple hours...gave it too much of a crust.
The sauces were amazing, particularly the chili garlic sauce. I asked my friend to taste the store-bought variety, then taste this one. "Duck sauce vs. WOW!" was his response. Needless to say this was one of the first things to disappear from the party, and I've been asked a number of times for the recipe.
By allycat87
Alabama
on February 04, 2012
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SO good! I was worried about the effort and time to make this recipe, but it was surprisingly easy! I made the pork, hot and sweet mustard, and the pickled veggies Took 7 hrs total from start to finish (including letting the rub soak in, but only about 45 minutes active in the kitchen.
The pork was tender, juicy, and flavorful, and I even got my mom who never tries anything new to eat it and enjoy it! The pickling of the veggies was so easy I am going to try and always keep some homemade pickles in the fridge; they were a huge hit at dinner and again ridiculously easy to make. The mustard was good too, but a little goes a long way because of the heat/bite from the mustard powder. I think all the different elements would be good with plain lo mein noodles too, as the Hawaiian rolls, while good, were a bit heavy and I could only eat one sandwich even though I wanted more.
2 for 2 for awesome recipes from the sandwich king (his mole was delish too.
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