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Recettes avec du croquant
Mini Pulled Pork Sandwiches with Pickled Cucumbers
Ingrédients
1 pork shoulder roast, about 1.3 kg
¼ cup soy sauce
2 tbsp maple syrup
1 tbsp Toundra nordic relish
1 tbsp fish sauce
1 ½ tsp onion powder
½ tsp sriracha
4 garlic cloves, minced
1 cup chicken broth
½ cup hoisin sauce
3 Toundra mini cucumbers, thinly sliced
⅓ cup rice vinegar
¼ cup water
2 tbsp sugar
½ tsp salt
+/- 20 mini sandwich buns
Fresh cilantro, to taste
Sesame seeds, to taste
Spicy chili oil (optional), to taste
Préparation
Prepare the Pork. Trim any excess fat from the pork shoulder if needed and place it in a slow cooker.
In a small bowl, mix together ¼ cup soy sauce, 2 tbsp maple syrup, 1 tbsp relish, 1 tbsp fish sauce, 1 ½ tsp onion powder, ½ tsp sriracha, and 4 minced garlic cloves.
Pour the sauce over the pork in the slow cooker. Cook on high for 5–6 hours.
Prepare the Pickled Cucumbers. In a mason jar, combine ⅓ cup rice vinegar, ¼ cup water, 2 tbsp sugar, and ½ tsp salt. Add the sliced cucumbers and mix well. Refrigerate until ready to serve.
Shred the pork. Remove the meat from the slow cooker and shred it with two forks. Set aside.
Prepare the sauce. In a skillet over medium heat, combine the cooking liquid from the slow cooker with 1 cup chicken broth and ½ cup hoisin sauce. Simmer for 7–8 minutes, stirring occasionally, until the sauce thickens slightly. Add the shredded pork to the sauce and mix well.
Preheat the oven to 350°F (175°C). Warm the sandwich buns in the oven for 7 minutes.
Assemble the sandwiches. To serve, fill each bun with the pulled pork and pickled cucumbers. Top with fresh cilantro and sesame seeds. Garnish with spicy chili oil if desired.