Crock-Pot Asian Sliders

Crock-Pot Asian Sliders

Ingredients:

For The Pork
3 Lb. Pork Rib eye Roast
2/3 Cup Brown Sugar
1 1/2 Teaspoons Minced Garlic
1 Tablespoon Soy Sauce
1 Tablespoon Toasted Sesame Oil 1 Teaspoon Chinese Five Spice Powder
1 Teaspoon Freshly Ground Pepper
1 Cup Water
2 Teaspoons Corn Starch
1/4 Cup Cold Water
2 Tablespoons Toasted Sesame Seeds (Optional)

For The Slaw
1 (12 Oz.) Bag Prepared Broccoli Slaw
1 Tablespoon Toasted Sesame Oil 1/4 Cup Seasoned Rice Wine Vinegar
1/2 Teaspoon Minced Garlic.
Sliders
2-3 Packages Dinner/Slider/Hawaiian Rolls

Instructions:

Pork
In a small bowl combine the brown sugar, garlic, soy sauce, sesame oil, Chinese five spice powder and ground pepper.

Mix with a fork until you have sort of a wet paste.

Place your pork rib eye roast in a 6 quart oval crock-pot and spread the wet paste all over all the sides of the pork, flipping over as needed.

Pour 1 cup of water into the bottom of the crock-pot.

Cover and cook on low for 8-10 hours or on high for 5-6 hours.
When cooked. Remove pork from crock-pot and place on a plate or cookie sheet and let cool a little bit.

While the pork roast is cooling make a slurry of 2 teaspoons corn starch and 1/4 cup cold water, add the slurry to the cooking juices in the crock-pot and cover and let cook for 30 minutes on high to thicken the juices.

Shred the cooled pork and add back into the crock toss with the toasted sesame seeds (if using) and mix with the now slightly thickened juices.

Slaw
In a large mixing bowl toss the bagged broccoli slaw with the toasted sesame oil, seasoned rice vinegar and minced garlic.

Cover bowl and refrigerated while your pork roast is cooking to let the flavors blend.

To Assemble
Split open slider rolls, dinner rolls or Hawaiian rolls.

Place a bit of the pulled pork on the bottom roll and top with some slaw.

Top with the top bun.

Eat and enjoy!

Notes:
To make this recipe gluten-free use lettuce wraps instead of rolls and use gluten free soy sauce.