Asian Pulled Pork Sandwich

You probably hear me say “Asian Style” something or another quiet a bit on this site. There is a reason for that, primarily being that “Asian Style” has some really great flavors. Typically garlic, ginger, chilies, honey, sesame oil, and other items like lime, lemongrass, and other ingredients. When you throw these ingredients together, in any combination, you typically get some pretty darn fantastic. The goal however, is to find the balance of the sweet and spicy, and once you find it, it is game on.

Asian BBQ Sandwich
I have been cooking Asian style cuisine for over ten years now, so I think I have a good taste of those balance of ingredients. So not too long ago, I wanted to try something different and something that I never have made before, an Asian style pork roast.  To begin, I love a great pot roast. Slow cooked meat with onion and carrots, using the juices to form a gravy and pour over delicious mashed potatoes? Who can go wrong with that! Maybe it is the season, but I recall growing up and having this comfort food. As the weather in Wisconsin is starting to cool down in the evening hours, I thought it would be appropriate to bring out the slow cooker, and make a twist on the ordinary pot roast, however once slow cooked, to pull it (shred it), and make it into a scrumptious Asian pulled pork sandwich.


  • 4 lb. pork roast, trim the fat
  • 1/2 cup of soy sauce
  • 1 tsp black pepper
  • 3 tbsp honey
  • 1/4 cup of orange juice (a different take on acid, instead of lime)
  • 5 cloves of garlic, minced
  • 1 tbsp chili paste
  • 1 sweet potato, quartered (optional)
  • 1 onion, quartered (optional)
  • Good buns
  • Shredded carrots
  • Fresh cilantro sprigs

Begin by adding everything but the pork, potatoes, and onion to a medium bowl, and whisk until you have a nice marinade. Place the pork into your slow cooker, or in a casserole dish (with lid), and pour the marinade over the pork, letting this sit for at least 30 minutes, at room temperature. Turn the pork over after about 15 minutes, and then get ready to set it and forget about it. This is a perfect weekend meal by the way. Place this in your slow cooker, with the potatoes and onion, on low, for 5-6 hours. If you are going for the oven, go low and slow for probably 4 hours around 300 degrees. This was done in my slow cooker though, but if you are using your oven, you know your oven best, but remember, low and slow. You want to retain a bit of moisture, but make sure this thing falls apart on you once you get your fork in there.

Asian Pot RoastWhen the pork is cooked, you have a couple of options. Slice it now, being careful as it will probably fall apart on you,  and serve with a bit of the sauce, potatoes, and onions, or remove the pork, and begin to shred it down. I did both, and as the sliced version had a bit of a bite to it, the shred factor is where it is at.

Shred the pork down, reserving the liquid, filtering any potato, onion, or pork artifacts. Place a heaping mound on your bun, spooning on the sauce, and topping with the carrots and cilantro. Asian style pulled pork sandwich. A must try, and a serious competitor for your standard pulled pork sandwich.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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