Sienna DeGovia ( http://siennacake.com ) says: I nicknamed this dish 'ZZ Top Pulled Pork' -- mostly because it's a dish that is inspired by my Texas-born husband. He likes his southern pork, rock 'n roll, and good times. Rock on...
For the Pork:
1 boneless pork shoulder, cut into 4 or 5 big pieces
2 cup (475 mL) ketchup
½ cup (120 mL) worcestershire
¼ cup (60 mL) soy sauce
½ can (120 mL) of beer (or root beer)
¼ cup (45 g) brown sugar
¼ cup (85 g) molasses
¼ cup (60 mL) cider vinegar
¼ cup (60 mL) sesame oil
1 dried chili
4 cloves garlic, minced
1 onion, minced
1 medium piece fresh ginger, grated
1 cinnamon stick
1 bay leaf
3 star anise
1 tbsp (15 mL) black pepper
12 Hawaiian Rolls to serve
1 head Napa Cabbage, shredded
1 cup (150 g) grated carrots
1½ tablespoon (25 mL) sesame oil
2 tablespoon (30 mL) rice vinegar
1 teaspoon (5 mL) grated fresh ginger
1 pinch sea salt
3 tablespoons (40 g) sesame seeds, toasted
Combine all ingredients except pork in a slow cooker and stir to combine. Add pork and stir to coat the meat with the sauce. Cover and cook on low for 7-10 hours or high 4-6 hours or until pork pulls apart easily.
If you are feeling ambitious serve each slider topped with this delish tangy slaw:
Toss carrots and cabbage together in a large bowl. Whisk oil, vinegar, ginger, salt and sesame seeds to combine. Pour dressing over cabbage mixture and toss well to coat.
Split each Hawaiian roll in half. Spoon pulled pork on bottom half of the roll. Top with slaw and top of bun.
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