Sunday, February 8, 2015
Hawaiian Pulled Pork Sliders
I love it when I can make something that then doubles for two different meals. Two meals for the work of one! I love this Honey Sesame Pulled Pork from Chef In Training. I served half of it over rice for one meal and then threw the other half in the freezer for another meal later. When I pulled it out of the freezer a couple weeks later, I wanted to mix it up and do something different than rice again and decided to go the sandwich route. They turned out amazing and with so little effort. That right there is dinner perfection!
For the Honey Sesame Pulled Pork
2 to 3 pounds pork roast
1 cup diced onion
2 Tablespoon minced garlic
¼ cup honey
½ cup ketchup
½ cup soy sauce
½ cup brown sugar
2 Tablespoons sesame seeds
15 ounce can crushed pineapple
½ teaspoon crushed red pepper flakes
3 Tablespoon cornstarch
¼ cup cold water
Spray slow cooker with cooking spray and place roast in the bottom. In a small bowl combine diced onion, garlic, honey, ketchup, soy sauce, brown sugar, sesame seeds, pineapple and red pepper flakes. Mix well and pour over the roast. Cook on LOW for eight hours or HI for 4 hours, until pork is completely cooked through. Remove roast and place in a large bowl. Mix cornstarch and water together in a small bowl and slowly pour into the liquid remaining in the slow cooker. Stir until it is well incorporated and cover with the lid. With two forks pull the pork until it is all shredded. Return meat to the slow cooker and stir in with the sauce.
For the Hawaiian Pulled Pork Sliders
1 to 1 1/2 pounds of Honey Sesame Pulled Pork, shredded (see above)
12 Hawaiian King Rolls
12 pineapple rings
1/2 cup sesame seeds (optional)
Slice rolls open and toast until lightly browned. Pat each pineapple ring dry with paper towel so that they don't make rolls soggy. Put a pineapple ring on the bottom half of each roll. Put a spoonful of shredded pork on each pineapple ring. Sprinkle with sesame seeds (optional). Top with the other half of the roll.
As a Freezer Meal
I like to put a really big pork roast in the crock pot, leaving enough to throw in the freezer and thaw out for another night. To do this, follow crockpot directions as listed. When meat is cooked, shredded and cooled to room temperature, put in a gallon sized, freezer ziploc bag. When ready to use, thaw then heat in a pot on the stove or in a microwave safe bowl, in the microwave. Serve on salad, sandwich, tortillas, etc.