Summer is near and I’m dying for it. Summer means bbq and family camping trips. My family all can cook quite well. We always try to make something different each time. I have been trying to come up with a delicious meal that will appeal to everyone and be easily transported. Finally I thought about trying a pulled pork recipe. I used my friends as test subjects at one of my recent parties. The feedback was positive and I will be making this for our family camping trip.
3 lbs pork shoulder
1 jar Lee Kum Kee Char Siu Sauce
1 bag Lobo Roast Pork powder (comes with 2 bags use only 1)
1/2 cup Koon Chun Barbeque sauce
6 garlic cloves
6 cups water
1/2 white cabbage shredded
1/2 red cabbage shredded
1 shredded carrot
1 cup Thai peanut salad dressing
Place pork shoulder in crock pot with onion and garlic.
Mix the char siu sauce, roast pork powder, barbeque sauce and water. Pour sauce into the crock pot.
I have to admit. I am a sucker for kitchen gadgets. But there is one tool that I absolutely love. My meat injector!!!!!!!!
I bought it for Thanksgiving a few years ago. It left my turkey moist and flavorful. Since then I have just about injected everything. Shoot that baby up! Inject the sauce into the pork in several locations. If you don’t have one, it will be fine. Leave it in the crock pot an hour longer. Make sure to coat the pork with the sauce.
Cover and cook on low for 8 hours or high for 4 hours. Turn the pork over half way through the cooking time.
Once the pork is done. Pull apart with a fork. The pork should come apart easily.
Make your cole slaw by mixing the cabbage, mint, cilantro, and peanut dressing and set aside.
You have two choices for your assemble. For larger servings, I used sesame hamburger buns.
I used lotus buns for my party. They are smaller sized and great for appetizers.
Look how cute!