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Easiest Way to Make Yummy Thai Pulled Pork Sliders

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Thai Pulled Pork Sliders. The traditional pulled pork slider gets an update with the addition of spicy adobo sauce, homemade slaw, and Thai chili sauce. These Asian Pulled Pork Sliders with Cabbage Slaw have the perfect smokey barbecued savoury flavour combined with a crunchy sweet and fresh flavour from the slaw! Whether its a week night or a dinner party these can be made ahead of time or fresh with the same great taste!

Thai Pulled Pork Sliders It is one of those meals that smells great as it cooks all day and requires very little prep time at all. With a slaw that is packed full of vegetables, it has a fresh light Thai feel, all with the ease of the slow cooker. Thai-style pulled pork cooked in the slow cooker and topped with a fresh cilantro-lime salad. You can have Thai Pulled Pork Sliders using 20 ingredients and 7 steps. Here is how you cook it.

Ingredients of Thai Pulled Pork Sliders

  1. It’s 1/3 cup of Thai Red Curry Paste.
  2. You need 1/4 cup of Asian Fish Sauce.
  3. It’s 6 Tbsp. of finely grated palm sugar or dark brown sugar.
  4. You need 4 pound of boneless pork shoulder roast (with some fat).
  5. It’s of Kosher salt and pepper.
  6. You need 2 cups of chopped cilantro stems.
  7. You need 4 of garlic cloves.
  8. You need 2 of large shallots, halved.
  9. It’s 2 of kaffir lime leaves.
  10. Prepare 1 of Thai bird chile.
  11. It’s 1 stalk of fresh lemongrass, inner light green and white parts only, cut into 3 pieces.
  12. You need 1 (1/2 inch) of piece of fresh ginger, peeled and thinly sliced.
  13. Prepare 24 of cardamom seeds.
  14. You need 1 1/2 tsp. of ground turmeric.
  15. You need 1 (15 oz) of unsweetened coconut milk (chilled).
  16. Prepare 1/3 cup of chicken or low sodium broth.
  17. It’s 1/2 cup of each of finely chopped : cilantro, thai basil and mint leaves.
  18. Prepare of Mayonnaise, for spreading.
  19. You need 10 of small brioche buns, split and toasted.
  20. You need of Thinly sliced Cucumber, red onion, cilantro, thai basil and lime wedges for serving.

It's birthday month, and if you've been with me through this journey you know that every August here on THB take you all through my favorites; from tacos to barbecue to allthecakeandicecream, it really is the most delicious few weeks of the year (for me). Pulled Pork is slow smoked until it's so tender that it pulled apart easily. The pork is then combined with a vinegar-based sauce, and it's served with cole slaw on a bun to make these (North Carolina style) BBQ Pork Sliders. In contrast, South Carolina pulled pork is characterized by having a yellow mustard type barbecue sauce.

Thai Pulled Pork Sliders instructions

  1. Preheat oven to 325 degrees. In a small skillet, simmer the curry paste with the fish sauce and 1/4 cup of the palm sugar over moderate heat, stirring occasionally, until the sugar is dissolved and a smooth paste forms. Let cool slightly..
  2. Season the pork with salt and rub it all over the curry paste. Set the pork in a large enameled cast-iron casserole. Cover and roast, basting occasionally with the pan juices, until the meat is very tender about 3 1/2 hrs. Uncover and roast until a golden-brown crust forms, about 15 extra minutes..
  3. Transfer the pork to a large bowl and let rest for 15 minutes. Using 2 forks, shred the meat. Skim the fat from the pan juices, then stir the juices into the shredded pork. Cover with foil and keep warm..
  4. Make a large double layer of foil. Wrap the cilantro stems, garlic, shallots, kaffir lime leaves, thai chile, lemongrass, ginger, cardamom seeds and turmeric in the foil and seal the sides. Set the packet seam side up directly on a burner or in a cast-iron skillet. Cook over moderate heat until aromatic and beginning to smoke, about 5 minutes. Using tongs, transfer the packet to a rack; let cool slightly. The cilantro stems should be tender and the ingredients on the bottom should be lightly charred..
  5. Scrape the contents of the packet into a food processor. Add the remaining 2 tablespoons of palm sugar and process to a smooth paste..
  6. Spoon the coconut milk into a large saucepan. Bring to a simmer over moderately high heat and whisk in the cilantro paste. Whisk in the coconut milk and chicken stock and bring to a simmer. Stir in the pulled pork and season with salt and pepper. Cook until the sauce has thickened slightly, about 10 minutes. Stir in the chopped herbs and season with salt and pepper. Keep warm..
  7. Spread the mayonnaise on the buns and top with the pulled pork, Cucumber, red onion, cilantro and basil leaves. Serve with lime wedges..

This Slow Cooker Thai Pork has layers of flavor and is perfect served over rice, but would also make great pulled pork sandwiches. Thai food is one of my favorites and this Slow Cooker Thai Pork does not disappoint. There is something about the background peanut flavor with fresh lime that keeps me returning to this type of food all the time. Chef John's simple (but flavorful!) rice pilaf would let barbecue-style pulled pork steal the show. Plus, reviews attest that this versatile dish goes as well with pork as it does with fish, steak, or chicken.

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