Chef Larry Atwater at the Omni Dallas Hotel at Park West continues our tailgating masterpieces with his Asian Pulled Pork Sliders. This savory pork and tasty Asian cole slaw combination are sure to bench your regular burgers for the rest of the season!
Explore more of Omni’s Tailgate Recipes.
Asian Pulled Pork Sliders Recipe
For the Bread:
Mini Brioche Buns
For the Pulled Pork:
4-7 lb boneless pork shoulder cleaned
2 tablespoons five spice powder
2 tablespoon garlic powder
2 tablespoon onion powder
¼ cup brown sugar
3 tablespoon salt
2 tablespoon black pepper
2 tablespoon ground coriander
1 tablespoon cayenne pepper
4 tablespoon toasted sesame oil
Clean all excess fat from pork. Combine all dry spices in mixing bowl and rub pork on all sides with sesame oil and spice mixture until completely covered with a thick coat. Wrap pork in plastic and let marinate for a least 4 hours. Remove pork from cooler, cut into 4 inch chunks and sear in large Dutch oven until brown on all sides remove and set aside. Drain excess fat from pan.
For the Braising Liquid:
¼ cup canola oil
1 large carrot roughly chopped
1 large onion roughly chopped
1 celery stalk roughly chopped
2 green chilies roughly chopped
4 cloves of garlic smashed
2oz of freshly grated ginger
1 cup orange juice
1 dark beer
2 cups of chicken stock
½ cup low sodium soy sauce
4 tablespoon rice wine vinegar
¼ cup Sambal chili sauce
4 tablespoons honey
Salt & Pepper to taste
Preheat oven to 300 degrees. Coat same Dutch oven pan with canola oil on high heat add carrot, onion, celery, chilies and ginger sauté until onion are translucent. Add smashed garlic continue to cook for 3 minutes then incorporate remaining ingredients stir to combine. Bring to a boil then lower heat to a simmer and let reduce by ¼. Taste liquid adjusts with salt & pepper to preference. Return the pork to the pan cover tightly and place in the oven. Braise pork for 3 hours checking periodically. Remove pork from oven when it is tender and falls apart. Shred pork in pan with liquid.
For the Asian Cole Slaw:
1 head Napa cabbage thinly sliced
1 carrot julienne
4 tablespoon sugar
2 tablespoon salt
½ cup rice wine vinegar
¾ cup mayonnaise
3 tablespoons finely chopped cilantro
1 tablespoons finely chopped mint
2 tablespoons of green onions diced on bias
1 teaspoon toasted sesame seeds
Combine cabbage, carrots, sugar, salt and vinegar in bowl let wilt for 30 min then strain excess vinegar. Fold in mayonnaise, cilantro, mint, sesame seeds and green onions mix well.
Spoon generous amount of pulled pork on bottom of the bun and top with a dollop of coleslaw.
— Omni Hotels (@OmniHotels) October 2, 2014