A worthy Olympic Games viewing party calls for a crave-worthy snack. And thankfully, chef Shahir shared just the recipe to satisfy. These pulled pork sliders are inspired by both Canadian and Korean cuisine and meld the flavours in a delicious, crowd-pleasing appetizer (or meal!). And besides being incredibly tasty, you can make them in the slow cooker, so they’re super simple to prep and ideal to make-ahead — allowing you to spend more time glued to the TV.
2 tbsp canola oil
2-3 cups chicken stock
1 can light beer (Korean or Canadian)
½ cup maple syrup
½ cup gochujang or sriracha hot sauce
¼ cup soy sauce
2 tbsp sesame oil
4 cloves garlic, minced
1 inch piece fresh ginger, minced
½ bunch green onion, sliced
1 pork shoulder roast, about 4 lb (1.8 kg) (without bone, untied)
Buns and Toppings:
18 dinner rolls
1 tbsp water
2 tbsp black and white sesame seeds, toasted
500 ml tub Kimchi
250 ml pickled red onion
250 ml pickled yellow radish slices
Slaw (recipe below)
1 large carrot, peeled and shredded (approx 2 cups)
1 small Napa cabbage, shredded/chiffonade (approx 4 cups)
1 small red onion, cut in half and thinly sliced
½ bunch green onion, thinly sliced
½ cup cilantro, rough chop
¼ cup honey
½ cup rice vinegar
¼ cup sesame oil
Juice of ½ lime
Salt & pepper
In a small bowl, mix honey, vinegar and lime juice together. Whisk in sesame oil and set aside.
In a separate bowl, mix shredded carrots, napa cabbage and sliced red onion. Pour dressing mixture on top of shredded vegetables, mix well and add cut green onion and cilantro. Season with salt & pepper to taste.
Heat a large frying pan over medium high heat and add a splash of canola oil. Generously salt both sides of the pork shoulder and then add your pork shoulder to the frying pan and sear on all sides until nicely browned. Add all remaining sauce ingredients to the slow cooker, whisk and then add the seared pork shoulder. Cook on low heat for 8 hours or high heat for 6 hours.
Before meat is cooked, prepare your toppings and buns. Preheat oven to 350F. Whisk eggs and water together until frothy. Place buns on a large baking pan and brush egg mixture over top, then sprinkle on toasted sesame seeds. Bake for 5 minutes at 350F.
Once meat is cooked and very tender, use two forks to pull pork apart in slow cooker. Mix together so sauce is evenly distributed over the meat. Serve in slow cooker with temperature set to ‘keep warm’ and have your toppings and slaw ready to go in small bowls. Assemble sandwiches with desired toppings and enjoy!
Servings: Serves 8-10, makes 18 Sliders
approx. Per Serving