I love pulled pork. It's so easy, and delicious. Recently though I've been looking for a way to spice it up a bit. And then a great thing happened. I received some purple cabbage and some carrots in our CSA box. (For those of you who don't know, CSA stands for Community Supported Agriculture, and every week I pay some money to get food fresh from a variety of farms. But you just get what is in season, so you don't know what you're getting. It's like a fun surprise every week!) Anyway, those ingredients reminded me of the delicious Vietnamese tacos recipe, and I thought, why not mix them together. So I did. And they were amazing. The spicy-sweet-crunchy slaw adds a nice contrast to the smoky BBQ pork. Try it out!
As a note, pork shoulder usually comes as a huge piece of meat. I usually buy the whole thing and then cut it into 3 or 4 pieces. I freeze whatever I don't use.
Slow Cooker Pulled Pork Sliders with Vietnamese Slaw
2-3 lb pork shoulder, trimmed of large bits of fat
1 packet dry onion soup mix
1/2 cup water
1/4 cup fish sauce
1/4 cup white vinegar
3 Tbs sugar
2 Tbs fresh lime juice
2 cloves garlic, mined
1 Serrano or Thai chili pepper, seeded and finely chopped
1/2 cup thinly sliced red cabbage
1/2 cup matchstick-sized or coarsely grated carrots
1/4 cup thinly sliced red onion
2 Tbs chopped fresh cilantro
2 Tbs chopped fresh mint
1 cup of your favorite BBQ sauce
Slider or sandwich buns
Place your pork shoulder into the slow cooker and sprinkle with the onion soup mix. Cook on low for 7-8 hours or high for 4-5 hours.
In the meantime, in a medium bowl combine water, fish sauce, white vinegar, sugar, lime juice, garlic, and chili pepper. Mix well, then toss in cabbage, carrots, red onion, cilantro, and mint. Cover and refrigerate for at least 4 hours. The longer it sits the better it will taste!
When the pork is done cooking, shred with two forks, removing and discarding fatty bits as you go. Pour BBQ sauce over pork and stir to fully coat.
To assemble, place some pork on a bun, then top with the cabbage slaw. Serve immediately.