I am a proud partner of my (now) Black Belt Leader! My fiance, Henry, took his Black Belt test on a Saturday, and I surprised him with a Black Belt party with friends. I always love making pulled pork for a crowd-please protein, but this Chinese version was to go with our theme of “Martial Arts/Chinese Food”. You’re basically preparing a regular pulled pork, but making your own Chinese flavored sauce! Easy to prepare ahead of time if you need to go somewhere before a party (like watch a black belt test!)
Also, serving this on a sweet Hawaiian roll mimics the idea of the fluffy bao bun. Such a fun idea!
Xièxiè (Thank you in Chinese.) – Also, try with this Chilled Chinese Cucumber Salad.
- 3 pounds pork shoulder
- 3 teaspoons of Chinese 5-spice powder*
- 1 tbsp olive oil
- 1/4 cup hoisin sauce
- 3 Tbsp soy sauce
- 2 Tbsp honey
- 2 Tbsp dry sherry or red wine
- 2 Tbsp minced fresh ginger
- 2 Tbsp minced garlic
- 1 Tbsp sesame oil
- 12 Hawaiian dinner rolls
- 1 large green onion or cilantro, sliced
Heat Saute pan on medium-high. While heating, season pork shoulder, season with salt and Chinese 5 spice powder. Add one tablespoon olive oil and sear pork on all sides. Once seared, in slow cooker.
Whisk together the hoisin sauce, soy sauce, honey, wine, ginger, garlic, and sesame in a medium bowl.
Cover pork with sauce.
Slow cook for 4 hours on high or 8 hours on low, until the meat easily pulls apart.
Remove meat and shred with forks.
Remove the ‘sauce’ remaining and remove fat. (If you don’t have a separator, Put it in the freezer until just the fat freezes. Remove the fat.)
Pour sauce back over pulled pork in the crock pot.
Serve over sweet Hawaiian dinner buns topped with sliced green onion or cilantro.