2/3 cup Ponzu citrus seasoned soy sauce
1/2 cup sweet chili sauce
3 tablespoons ketchup
2/3 cup balsamic seasoned rice vinegar
3 tablespoons golden honey
3 cloves garlic, minced
4 pounds boneless pork shoulder roast, trimmed
10 fresh sesame buns
5 cups coleslaw blend (shredded cabbage and carrots) |
Add 1/2 cup ponzu soy sauce, sweet chili sauce, ketchup, 3 tablespoons balsamic seasoned rice vinegar, golden honey, and garlic to the slow cooker and whisk to combine. Add the pork and toss it to coat. Cover and cook the meat on low for 8 hours.
Meanwhile, place the coleslaw in a medium bowl. Add remaining ponzu citrus seasoned soy sauce and remaining balsamic seasoned rice vinegar; toss to coat. Cover and refrigerate until ready to serve.
When the pork is done, remove it from the slow cooker with a slotted spoon and place it on a cutting board. Shred the pork by pulling the pieces apart with two forks. Return the meat to the cooker, stir it into the remaining sauce, and then serve it buns topped with slaw.
Serves: 10, prep time: 20 minutes, slow cooker cooking time: 8 hours |