Here’s a quick way to get a delicious and comforting dinner on the table on busy evenings. Sometimes I add a little reduced-sodium soy sauce to the barbecue sauce. If your family loves Asian food like mine does, they will fall for these pork buns.
—TERESA RALSTON NEW ALBANY, OH
PREP: 25 MIN. • COOK: 6 HOURS • MAKES: 8 SERVINGS
1 boneless pork shoulder butt roast (3 pounds)
1 3/4 teaspoons salt, divided
1 1/4 teaspoons coarsely ground pepper, divided
1 tablespoon canola oil
1/2 cup water
1 bottle (12 ounces) regular chili sauce
1/2 cup hoisin sauce
3 tablespoons rice vinegar
1 tablespoon minced fresh gingerroot
4 cups coleslaw mix
1/4 cup Asian toasted sesame salad dressing
8 split sesame seed hamburger buns, toasted
1. Sprinkle pork roast with 1 1/2 teaspoons salt and 1 teaspoon pepper. In a large skillet, heat oil over medium-high heat. Add pork; brown on all sides. Transfer pork and drippings to a greased 4-qt. slow cooker. Add water; cook, covered, on low until the pork is tender, 5-6 hours. Remove the pork; discard the cooking juices.
2. When the pork is cool enough to handle, shred with two forks. Return meat to slow cooker. Stir together chili sauce, hoisin sauce, vinegar and ginger. Pour over the pork; toss to coat. Cook until heated through, about 1 hour.
3. Meanwhile, toss coleslaw mix with dressing and the remaining salt and pepper. Serve the shredded pork topped with coleslaw on toasted buns.