Indulge in the ultimate comfort food experience with these incredible Asian Pulled Pork Sandwiches. Featuring succulent pork shoulder, slow-cooked to perfection in a vibrant marinade of ginger, garlic, hoisin sauce, sesame oil, and a hint of maple syrup, these sandwiches are bursting with flavor. But the star doesn’t stop there – our zesty, fresh slaw is an absolute game-changer, adding essential crunch and brightness that elevates every single bite. Don’t even think about skipping it!
To complement these mouth-watering sandwiches, consider serving them alongside a refreshing Asian Noodle Salad in Peanut Dressing or a crisp Thai Green Papaya Salad. These sides beautifully balance the richness of the pork, creating a truly unforgettable meal.
Why These Asian Pulled Pork Sandwiches Are a Must-Try
Pulled pork holds a special place in many hearts, and in my home, it’s a constant request. While it demands a bit of foresight and slow cooking, the reward is always worth the wait. This isn’t just any pulled pork; it’s a tender, flavorful, and incredibly versatile dish that transcends ordinary meals. From tacos to quesadillas, or even a Cuban-inspired lechon asado, the possibilities are endless. But for sheer handheld delight, nothing beats a perfectly constructed sandwich.
Our rendition of pulled pork sandwiches draws deep inspiration from the iconic Vietnamese Banh Mi. While not strictly authentic, it captures the essence of Banh Mi’s unique culinary fusion: a harmonious blend of vibrant Vietnamese flavors with the comforting, practical style of French eating. Imagine succulent pulled pork, imbued with true Asian zest, served alongside quick-pickled vegetables and slathered with a creamy, spicy mayonnaise, all nestled within a robust bread roll. It’s a symphony of textures and tastes that truly stands out.
The Secret to Perfectly Tender Asian Pulled Pork
Crafting truly exceptional pulled pork begins with the right cut of meat and a deeply flavorful marinade. While Asian recipes sometimes appear daunting due to a long list of ingredients, rest assured that the technique here is incredibly straightforward. Most of the magic happens during the low and slow cooking process, allowing the rich marinade to penetrate every fiber of the pork, resulting in unparalleled tenderness and taste.
Choosing the Right Cut of Pork
For pulled pork, the cut of meat is paramount. We wholeheartedly recommend pork shoulder (also known as pork butt or Boston butt). This cut is inherently rich in connective tissue and fat, which, when cooked slowly, breaks down into gelatin, creating an incredibly moist, tender, and “pullable” texture. Avoid leaner cuts like pork loin, as they tend to dry out quickly during the long cooking required for pulled pork, resulting in a less satisfying outcome.
Crafting the Aromatic Asian Marinade
The marinade is where the Asian essence of this dish truly comes alive. It’s a simple blend of powerful flavors designed to infuse the pork with a complex sweet, savory, and tangy profile. You’ll combine savory hoisin sauce and soy sauce, pungent grated ginger and smashed garlic, fragrant sesame oil, and bright rice vinegar. For that touch of balancing sweetness, we add maple syrup (or honey). A dash of five-spice powder rounds out the blend, adding an unmistakable aromatic depth. Whisk these ingredients together, and you have a fragrant marinade that does most of the heavy lifting, ensuring your pork shoulder develops an irresistible flavor profile.
Slow Cooking to Perfection
Once marinated, the pork practically cooks itself. The principle of “low and slow” cooking is key here, whether you opt for your oven or a slow cooker. This extended, gentle heat allows the connective tissues to break down thoroughly, transforming tough fibers into succulent, shreddable meat. The pork slowly absorbs all the incredible flavors from the marinade, becoming juicy and fork-tender. After a few hours, all that’s left to do is shred the meat directly in its flavorful juices, ensuring every strand is coated in deliciousness.
Elevating Your Sandwich: The Zesty Carrot, Zucchini, and Radish Slaw
While the Asian pulled pork is undeniably magnificent, it’s a common mistake to overlook the accompanying sides. In this recipe, the slaw is far more than an afterthought; it’s an essential component that provides critical freshness, vibrant crunch, and a much-needed balance to the rich, savory pork. This slaw isn’t just good; it brings the entire sandwich to life, making it a truly exceptional experience.
Fresh, Crisp Vegetables for the Ultimate Slaw
Our slaw features a simple yet effective combination of sweet and crisp vegetables: carrots, zucchini, and radishes. Their natural sweetness and satisfying crunch are perfect complements to the savory pork. For the best texture and visual appeal, aim to cut all vegetables into uniform matchsticks. A mandoline slicer makes this task quick and easy, yielding perfectly consistent results. If you don’t have one, a sharp knife and a steady hand will certainly do the trick.
The Dynamic Peanut Dressing
What truly elevates this slaw from good to extraordinary is its dynamic dressing. This creamy, tangy, and subtly spicy peanut dressing infuses the crisp vegetables with complex Asian flavors that echo and enhance the pulled pork. The richness of chunky peanut butter, the zing of fresh lime juice, the subtle heat of minced chili and garlic, and the savory depth of tamarind paste and fish sauce create an unforgettable taste sensation. This dressing is what makes both the slaw and the entire pulled pork sandwich “pop,” turning every bite into a crave-worthy experience you’ll fall in love with.
Recipe Tips and Notes for Success
- Choose Your Pork Wisely: Pork shoulder is ideal for slow roasting due to its fat content, which ensures moisture and tenderness. Pork butt also works wonderfully. As mentioned, avoid leaner cuts like pork loin, as they can become dry during the slow cooking process.
- Prep the Pork for Maximum Flavor: Before marinating, take a few minutes to trim any excessive fat from the pork shoulder. Cutting the pork into quarters or large chunks will increase the surface area for the marinade, allowing the flavors to penetrate more deeply and ensuring even cooking. This also makes shredding the tender meat much easier once it’s cooked.
- Alternative Cooking Methods: For those hot summer days when you’d rather not turn on your oven, this Asian pulled pork recipe adapts beautifully to a slow cooker. Simply follow the marinating steps as written, then cook the pork in your slow cooker on low for 8 hours or on high for 4 hours. The result will be just as delicious and tender.
- Perfect Slaw Timing: To maintain the crispness and vibrancy of your carrot, zucchini, and radish slaw, always add the dressing right before serving. This prevents the vegetables from becoming watery or soggy, ensuring a delightful crunch in every bite.
- Selecting the Perfect Bun: Our Banh Mi inspiration led us to choose ciabatta buns, which proved to be an excellent choice. The key is to select a bread that is sturdy and robust enough to hold up to the juicy pulled pork and the moist slaw without becoming saturated and falling apart. Mini baguettes are also a fantastic option. If you’re feeling ambitious, try making your own; our homemade hamburger buns would be perfect for these sandwiches!
Serving Suggestions: Building Your Dream Sandwich
As mentioned, this recipe was originally conceived with the Vietnamese Banh Mi in mind, traditionally served in a light, airy baguette. However, sometimes culinary creativity emerges from necessity! On the day I planned to photograph these beauties, I discovered our last baguette had departed for school in a lunchbox. Faced with a stack of ciabatta buns, I made a pivot – and what a delicious one it turned out to be!
The term “Banh Mi” simply means “bread” or “sandwich,” so don’t feel limited by tradition. The choice of bread is flexible, but my primary recommendation remains: select a very hearty and sturdy bread. Whether you opt for ciabatta buns, mini baguettes, or even a robust artisan roll, ensure it can withstand the generous pile of juicy pulled pork and the flavorful slaw. A weaker bread will quickly soak through and disintegrate, spoiling the experience. The aim is a satisfying bite that holds together, allowing you to fully enjoy the medley of flavors and textures.
Storage and Leftovers: Maximizing Your Meal Prep
One of the many advantages of making pulled pork is its excellent shelf life and versatility as leftovers. This means you can enjoy the fruits of your labor for days or even weeks to come!
The pulled pork itself freezes beautifully. Once cooked and shredded, allow it to cool completely before transferring it to an airtight container or freezer-safe bag. It can be stored in the freezer for up to 3 months without any loss of flavor or texture. When ready to enjoy, simply thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. Alternatively, leftover pulled pork can be kept in the fridge for 4-5 days, making it perfect for meal prepping throughout the week. Imagine quick tacos, loaded baked potatoes, or even stir-fries with your pre-made pork!
However, the carrot, zucchini, and radish slaw has a shorter lifespan. Due to the dressing, it tends to become watery and loses its desirable crunch if stored for too long. For optimal freshness and texture, it’s best to prepare and finish the slaw on the same day. If you anticipate having leftover pork, simply prepare a fresh batch of slaw each time you want to assemble a sandwich.
More Asian Recipes to Inspire Your Culinary Journey
If these Asian Pulled Pork Sandwiches have sparked your interest in the vibrant flavors of Asian cuisine, explore some of our other popular recipes:
- Asian Salmon with Carrot and Cucumber Slaw
- Sticky Asian Chicken Recipe
- Filipino Chicken Adobo
- Teriyaki Salmon with Bok Choy
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Asian Pulled Pork Sandwiches with Carrot, Zucchini and Radish Slaw
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
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In a large bowl, combine all marinade ingredients. Trim the pork shoulder of all visible fat and cut it into 2-4 large chunks. Place the pork chunks in the marinade, ensuring they are well coated. Cover and refrigerate to marinate overnight, or for at least 2 hours, allowing the flavors to deeply infuse.
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Preheat your oven to 300F/165C. Place the marinated pork shoulder chunks in a sturdy roasting pan and pour any remaining marinade over the meat. Cover the pan tightly with aluminium foil to seal in moisture. Cook for 3.5 hours, checking periodically (every hour or so) to baste the pork with the delicious juices accumulated at the bottom of the pan. This keeps the meat moist and flavorful.
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After 3.5 hours, remove the aluminium foil and continue to cook for another 30 minutes, uncovered. This final step allows the exterior to develop a slight caramelization and deepens the flavors. The pork should be incredibly tender and easily pulled apart with two forks.
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Using two forks, shred the cooked pork directly in the roasting pan. Thoroughly mix the shredded meat with all the rich pan juices, ensuring every strand is coated in the savory sauce. Cover again with aluminium foil to keep warm until you are ready to assemble your sandwiches.
For the carrot, zucchini and radish slaw
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Prepare the vegetables by cutting the carrots, zucchini, and radishes into thin matchsticks. A mandoline slicer is excellent for achieving uniform pieces, but a sharp knife works just as well. Place these matchsticks in a medium-sized bowl. Add the sliced spring onions and chopped cilantro to the bowl with the other vegetables.
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In a separate small bowl, combine all the ingredients for the peanut dressing. Whisk vigorously until the mixture is smooth and well emulsified. Set aside.
Note: Add the dressing to the slaw right before serving to avoid it becoming too watery.
For the sriracha mayo
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In another small bowl, combine the mayonnaise, sriracha, and sweet red chilli sauce. Stir until thoroughly mixed and smooth. This creates a creamy, spicy spread that adds a fantastic kick to the sandwiches. Set aside until assembly.
To assemble the Asian Pulled Pork Buns
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Split your chosen buns in half horizontally. Spread a generous layer of the prepared sriracha mayo on both cut sides of the bun. Next, pile a hearty portion of the warm, shredded Asian pulled pork onto the bottom half of the bun. Finally, top the pork with a generous serving of the freshly dressed carrot, zucchini, and radish slaw. Place the top half of the bun over the slaw and serve immediately to enjoy the incredible combination of flavors and textures.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.