These Asian Pulled Pork Sandwiches are more than just a meal; they’re an experience in ultimate comfort food, blending rich, tender pork with an explosion of vibrant Asian flavors. Imagine succulent pork shoulder, slow-cooked to perfection after marinating in a symphony of ginger, garlic, savory hoisin sauce, aromatic sesame oil, and a hint of sweet maple syrup. Each bite is a testament to the magic of low and slow cooking, resulting in meat so tender it practically melts in your mouth. But the journey doesn’t end there – the secret to truly elevating these sandwiches lies in the accompanying slaw. This isn’t just any side; it’s a crucial component that introduces a burst of fresh crunch and zesty tang, cutting through the richness of the pork and lifting every flavor to new heights. You absolutely won’t want to skip it!
For those looking to build a full, unforgettable Asian-inspired feast, these sandwiches pair beautifully with a variety of fresh sides. Consider adding an Asian Noodle Salad in Peanut Dressing for an extra layer of nutty creaminess and texture, or perhaps a crisp Thai Green Papaya Salad to complement the savory flavors with its spicy, refreshing notes. These additions will undoubtedly enhance your dining experience, making each meal a celebration of diverse Asian tastes.
Pulled pork, in its myriad forms, is a beloved staple and a frequent request in my household. While its popularity is undeniable, I don’t prepare it as often as some might wish. The reason? It demands a bit of foresight and patience, requiring thoughtful planning rather than an impulsive decision. This isn’t a dish you whip up on a whim, but rather one that rewards the time invested with incredible depth of flavor.
Despite the preparation time, the sheer deliciousness and versatility of pulled pork mean it’s permanently etched onto our family menu. Its tender, flavorful nature makes it suitable for countless culinary creations. From zesty tacos to cheesy quesadillas, and even a robust lechon asado, pulled pork adapts beautifully to diverse cuisines. And, of course, there are these irresistible sandwiches, which stand out as a true crowd-pleaser.
These particular pork sandwiches draw their inspiration from the iconic Vietnamese Banh Mi. While they capture the spirit and certain flavor profiles of Banh Mi, I wouldn’t call them strictly authentic. Instead, they embrace the foundational principles of this classic Vietnamese dish, which itself is a captivating fusion of traditional Vietnamese ingredients and French culinary influences. Our interpretation takes the luscious pulled pork, deeply infused with true Asian flavors, and pairs it with bright, zesty vegetables. It also incorporates beloved French elements like a sturdy bread and a creamy, rich mayonnaise, creating a harmonious blend that celebrates both traditions.
Crafting the Perfect Asian Pulled Pork: Ingredients & Flavor Profile
Creating this deeply flavorful Asian pulled pork involves a generous array of ingredients, as is often characteristic of Asian cuisine. However, don’t let the list intimidate you; very little skill is actually required. The real magic happens through the low and slow cooking process and the incredible depth provided by the beautiful marinade. This recipe focuses on maximizing flavor with minimal effort on your part, allowing the ingredients and time to do most of the work.
The foundation of this exquisite marinade is a blend of essential Asian pantry staples. Simply combine savory hoisin sauce and umami-rich soy sauce, which form the base. To these, you’ll add freshly grated ginger and minced garlic, providing a pungent and aromatic kick. A splash of toasted sesame oil introduces a distinctive nutty fragrance, while rice vinegar adds a crucial tanginess that brightens the overall profile. For a touch of sweetness, a drizzle of maple syrup or honey balances the savory notes and helps the pork caramelize beautifully. Finally, a blend of traditional five-spice powder brings warmth and complexity, completing this fragrant infusion for your pork shoulder. Once assembled and marinated, the pork essentially takes care of itself, slowly transforming into tender, flavor-packed shreds as it cooks gently in the oven.
The Essential Carrot, Zucchini, and Radish Slaw
When the main dish, like our pulled pork, is bursting with so much flavor, side dishes can sometimes feel like an afterthought. However, that would be a significant oversight with this recipe. The vibrant slaw I’m sharing isn is not just a garnish; it’s a vital element that brings much-needed freshness, a satisfying crunch, and a lively vibrancy to every bite. It acts as a perfect counterpoint, adding a refreshing balance to the rich, savory pulled pork. Seriously, do not skip this slaw!
This particular slaw is crafted from a simple yet effective selection of vegetables: carrots, zucchini, and radishes. Each vegetable contributes its own unique sweetness and crispness, creating a harmonious texture. For the best results, aim to cut all the vegetables into uniform matchsticks. This is most easily achieved with a mandoline, which ensures consistency and speed. If you don’t have one, a sharp chef’s knife and a bit of patience will work just as well.
However, what truly elevates this slaw from good to extraordinary is its dressing. A creamy, savory peanut dressing infused with Asian spices brings a complex depth of flavor that makes the entire pulled pork sandwich pop. The interplay of sweet, tangy, savory, and a hint of spice from the dressing transforms the simple vegetables into a compelling component. This dressing alone is enough to make you fall in love with this slaw, and by extension, the entire sandwich experience!
Expert Recipe Tips and Notes for Success
- Choosing the right cut of pork is key for pulled pork. Pork shoulder is absolutely ideal for slow roasting, as its fat content and connective tissues break down beautifully, yielding incredibly tender and juicy results. Pork butt (which is actually part of the shoulder) can also be used successfully. However, steer clear of pork loin; it’s too lean and will dry out during the extended slow-cooking process.
- To maximize flavor absorption and ensure easy shredding, always trim any excessive visible fat from the pork shoulder before you begin marinating. For faster, more even cooking and deeper flavor penetration, cut the pork into quarters or large chunks before mixing it with the marinade. This preparation makes shredding the meat, once it’s fall-apart tender, an absolute breeze!
- On those warmer days when turning on your oven feels like too much, this fantastic pulled pork recipe can be cooked just as successfully in your slow cooker. Simply follow the recipe instructions for marinating, then instead of the oven, cook the meat in your slow cooker for approximately 8 hours on the low setting or about 4 hours on high. This yields the same tender, flavorful results with less heat in your kitchen.
- For the freshest and crispest slaw, always add the dressing right before you plan to serve. This prevents the vegetables from becoming watery and losing their delightful crunch, ensuring optimal texture and flavor.
- These pulled pork sandwiches draw significant inspiration from Vietnamese Banh Mi, which is traditionally served in a baguette. While a classic baguette is a wonderful choice, I opted for ciabatta buns for this recipe as they were readily available and provided a sturdy, yet soft, vessel for the generous filling. The ciabatta worked beautifully, absorbing the delicious juices without becoming soggy. Whatever bread you choose – be it a baguette, ciabatta, or even homemade buns like my hamburger buns – make sure it’s robust enough to hold up to the juicy pork and flavorful slaw.
Creative Serving Suggestions for Your Pulled Pork
As mentioned, this recipe for Asian Pulled Pork Sandwiches found its initial inspiration in the iconic Vietnamese Banh Mi. My original intention was to serve them in crisp, airy baguettes, truly embracing that classic style. However, on the morning designated for photography, I discovered that the last baguette had been packed away as a school lunch! This happy accident led me to use ciabatta buns instead, a choice that proved to be surprisingly perfect.
And there’s truly no need to worry about the bread choice, as ‘Banh Mi’ simply translates to ‘bread’ or ‘sandwich’ in Vietnamese. The most crucial factor is selecting a hearty, robust bread that can stand up to the incredibly juicy pulled pork and the flavorful slaw. Options like substantial ciabatta buns, sturdy mini baguettes, or even a good quality artisanal roll are ideal. Using a less sturdy bread might result in it becoming thoroughly soaked by the delicious juices, potentially leading to a less enjoyable, messy experience. The goal is a perfect balance of soft bread, succulent meat, and crisp vegetables in every bite.
Storage and Making the Most of Leftovers
One of the many advantages of this Asian pulled pork recipe is how beautifully the pork itself freezes. It’s just as delicious reheated as leftovers as it is fresh out of the oven, making it an excellent candidate for meal prepping. To freeze, allow the pulled pork to cool completely to room temperature. Then, transfer it to an airtight container or a freezer-safe bag, ensuring as much air is removed as possible to prevent freezer burn. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat gently on the stovetop or in the microwave until warmed through. Alternatively, any leftovers can be stored in the refrigerator for 4-5 days, ready for quick lunches or easy dinners.
It’s important to note, however, that the carrot, zucchini, and radish slaw has a shorter shelf life. To maintain its delightful crunch and freshness, it’s best to finish it on the same day it’s made. If you prepare the slaw with the dressing too far in advance, the vegetables will release their water, causing the slaw to become soggy and lose its appealing texture. For optimal results, prepare the vegetables for the slaw ahead of time, but mix them with the dressing just before serving.
More Asian Recipes to Inspire You
- Asian Salmon with Carrot and Cucumber Slaw
- Sticky Asian Chicken Recipe
- Filipino Chicken Adobo
- Teriyaki Salmon with Bok Choy
Asian Pulled Pork Sandwiches with Carrot, Zucchini and Radish Slaw
By Julia Frey of Vikalinka
Prep: 1 hr
Cook: 4 hrs
Total: 5 hrs
Servings: 8 -10
Asian pulled pork sandwiches with fresh and punchy carrot, zucchini and radish slaw. Make the pulled pork ahead of time and enjoy all week long!
Ingredients
For the pulled pork marinade
- 125 ml/1/2 cup soy sauce
- 100 ml/1/3 cup hoisin sauce
- 2 tbsp sesame oil
- 3 tbsp maple syrup
- 75 ml/1/4 cup rice vinegar
- 3 tsp five-spice powder
- 1 tbsp ginger, chopped
- 1 head garlic, smashed
- 3 kg/6 lbs pork shoulder, trimmed of visible fat
For the carrot, zucchini and radish slaw
- 1 medium carrot, cut in matchsticks
- 1 small zucchini, cut in matchsticks
- 5-6 radishes, cut in matchsticks
- 2-3 spring onions
- 1/2 cup/20g cilantro/coriander, chopped
For the peanut dressing
- 2 tbsp chunky peanut butter
- 1 red chilli, minced
- 1 garlic clove, minced
- 1 tbsp tamarind paste
- 1/2 lime, juice only
- 1 tsp fish sauce
- 1 tbsp brown sugar
For the sriracha mayonnaise
- 3 tbsp mayonnaise
- 2 tbsp sriracha
- 1 tbsp sweet red chilli sauce
- 8-10 buns
Instructions
For the Asian pulled pork
- In a large bowl, combine all marinade ingredients. Trim the pork shoulder of all visible fat and cut into quarters. Add the pork to the marinade and mix well. Marinate overnight or for at least 2 hours in the refrigerator.
- Preheat your oven to 300F/165C. Place the marinated pork shoulder pieces in a roasting pan and pour the marinade over them. Cover the pan securely with aluminum foil and cook for 3.5 hours. During this time, check the pork every hour and baste it with the flavorful juices collected at the bottom of the pan to keep it moist and infuse more flavor.
- After 3.5 hours, uncover the roasting pan and continue to cook for an additional 30 minutes. The pork should be incredibly tender and easily pulled apart with two forks.
- Once cooked, use two forks to shred the pork directly in the roasting pan, mixing the succulent meat with all the rich pan juices. Cover with aluminum foil to keep warm until you are ready to assemble your sandwiches.
For the carrot, zucchini and radish slaw
- Using a mandolin or a sharp knife, carefully cut the carrots, zucchini, and radishes into uniform matchsticks. Transfer them to a medium-sized bowl and mix together with the sliced spring onions and chopped cilantro.
- In a separate small bowl, combine all the peanut dressing ingredients and whisk until the mixture is smooth and well combined. Set aside. Add the dressing to the slaw right before serving to prevent the vegetables from becoming watery.
For the sriracha mayo
- Combine all ingredients for the sriracha mayo in a small bowl. Stir until smooth and set aside until you’re ready to assemble the buns.
To assemble the Asian Pulled Pork Buns
- Carefully split your chosen buns in half horizontally. Generously slather the insides of both halves with the prepared sriracha mayo. Pile a generous amount of the warm, shredded Asian pulled pork onto the bottom bun, followed by a hearty scoop of the fresh carrot, zucchini, and radish slaw. Place the top bun, and serve immediately to enjoy this explosion of flavors and textures.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.