This isn’t just a sandwich; it’s a culinary masterpiece. Imagine tender, slow-cooked pulled pork, infused with the aromatic essence of apple cider and Chinese 5-spice. This savory delight is paired with a vibrant slaw, a harmonious blend of crisp apples, tangy pomegranate arils, and a zesty citrus dressing. To elevate the flavor profile, a bold BBQ sauce, marrying the sweetness of pomegranate molasses with the savory richness of hoisin, is slathered on. A fiery kick is provided by a tantalizing ginger sriracha aioli. Each bite is a symphony of flavors, a harmonious blend of sweet, savory, spicy, and tangy.
Chinese 5 Spice and Apple Cider Pulled Pork Sandwich
This recipe features a flavorful pulled pork braised in a rich blend of apple cider, Chinese 5-spice, and other aromatic ingredients. The pork is paired with a refreshing pomegranate and apple slaw tossed in a tangy citrus dressing. The sandwich is elevated with a bold pomegranate molasses and hoisin BBQ sauce and a spicy kick from a ginger sriracha aioli.
Servings 10 Sandwiches
Ingredients
Pork
- 4 lbs Pork shoulder
- 1 Cup Apple cider
- ¼ cup Apple cider vinegar
- 2 Tbsp Chinese 5 spice
- 1 Tbsp Ginger minced
- 4 Cloves Garlic minced
- 1 Onion diced
- ¼ cup Hoisin
- ¼ cup Soy sauce
- ¼ cup Honey
- ½ cup Sake
Slaw
- 1 bag Pre shredded cabbage- 1 bag
- 2 Apple shredded
- ½ cup Pomegranate arils
- ¼ cup Pepitas toasted
- 1 cup Daikon radish shredded
- ¼ cup Cilantro chopped
Slaw dressing
- ¼ cup Apple cider vinegar
- ¼ cup Pomegranate juice
- 1 Tbsp Lime juice
- ¼ cup Oil
- 1 Tbsp Honey
BBQ Sauce
- ½ cup Ketchup
- ¼ cup Apple cider vinegar
- ¼ cup Soy sauce
- ¼ cup Brown sugar
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Liquid smoke
- 1 tsp Dry mustard
- 1 Tbsp Worcestershire sauce
- 4 Tbsp Pomegranate molasses
- 4 Tbsp Hoisin sauce
- ¼ cup Apple cider
Ginger sriracha aioli
- 2 cups Mayonnaise
- ¼ cup Sriracha
- 4 cloves Garlic minced
- 1 Tbsp Ginger minced
- ¼ cup Panda express orange sauce
For the Sandwich
- 10 Hamburger bun
Instructions
Prepare the Pork:
- Preheat your oven to 325°F (165°C). Heat a large Dutch oven or oven-safe pot over medium-high heat. Season the pork shoulder with salt and pepper. Sear the pork on all sides until browned. Add the apple cider, apple cider vinegar, Chinese 5-spice powder, ginger, garlic, onion, hoisin sauce, soy sauce, honey, and sake to the pot.
Cook the Pork:
- Bring to a boil, then reduce heat to low, cover, and transfer to the preheated oven. Braise the pork for 3-4 hours, or until it is tender and falls apart easily. When the pork is done remove the pork from the oven and let it cool slightly. Shred the pork using two forks.
Prepare the Slaw:
- In a large bowl, combine the cabbage, apples, pomegranate arils, pepitas, daikon radish, and cilantro.In a separate bowl, whisk together the apple cider vinegar, pomegranate juice, lime juice, oil, and honey. Pour the dressing over the slaw and toss to coat.
Prepare the BBQ Sauce:
- In a saucepan, combine the ketchup, apple cider vinegar, soy sauce, brown sugar, garlic powder, onion powder, liquid smoke, dry mustard, Worcestershire sauce, pomegranate molasses, hoisin sauce, and apple cider. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until thickened.
Prepare the Ginger Sriracha Aioli:
- In a bowl, combine the mayonnaise, Sriracha sauce, garlic, ginger, and Panda Express orange sauce. Mix well.
Assemble the Sandwiches:
- Toast the hamburger bun. Then put some pork on the bottom bun and top it with some BBQ sauce. Add the slaw and then top the slaw with the sriracha aioli. Serve immediately.
