Slow Cooker Kalua Pork Sandwiches With Crispy Asian Slaw
Lightly smoky, forever-cooked pork is topped with sesame oil-spiked slaw and nestled into Hawaiian rolls.
- 1 whole pork butt, 5 to 6 pounds
- Kosher salt
- 1 tablespoon liquid smoke
- 2 tablespoons soy sauce
- 1 cup water
- 1 small head purple cabbage, cored and thinly sliced
- 1 small onion, peeled and thinly sliced
- 1 tablespoon sesame oil
- 1/2 tablespoon rice wine vinegar
- Freshly ground black pepper
- 1 package Hawaiian bread rolls
Adapted from seriouseats.com
Place pork in slow cooker and pierce all over with a fork. Rub with salt, liquid smoke, and soy sauce. Add water. Cover and cook on low for 18 hours, turning once.
Combine cabbage, onion, sesame oil, and vinegar. Season with salt and pepper. Stir to combine and refrigerate until ready to use, at least one hour and up to overnight.
Remove pork from the slow cooker and shred meat. Mix with juices to moisten and season to taste with salt and pepper. Serve pork tucked into rolls, topped with slaw.