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1. |
Combine Chinese 5-spice powder with the white pepper. Season pork shoulder chunks with this mixture and place the pork in a slow-cooker. |
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2. |
In a separate bowl, whisk The Original Maui Rib Marinade, hoisin sauce, Chinese cooking wine, ginger and garlic. Pour over the pork shoulder and cover with lid. Cook on high for 4 hours or on low for 8 hours. |
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3. |
Pork should be fork tender once cooked. Using a slotted spoon, remove the pork shoulder from the slow cooker into a medium size bowl. Set aside. |
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4. |
Using a spoon, skim the fat off the top of the cooking liquid and discard. |
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5. |
Using two forks, shred the pork. Once pork has been shredded, return pork to the cooking liquid. Stir to combine. If mixture is dry, add an additional 1/4 cup of The Original Maui Rib Marinade. Heat on high until pulled pork mixture comes to a boil. |
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6. |
To assemble sandwiches: Slice buns horizontally. Pile pulled pork on top of the bottom half of the bun. Top the pulled pork with sliced cucumbers, sweet onion rings, sliced scallions, cilantro leaves, and drizzle with sriracha sauce. Replace top of bun and serve immediately. Enjoy! |
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