Slow Cooker Pulled Pork Buns
Author: 
Recipe type: Entrée
Prep time: 
Cook time: 
Total time: 
Serves: 50
 
Freshly made steamed buns (gua bao) with pulled pork, dressed with an incredible sriracha bbq sauce, topped with a quick pickle cucumber, and scallions. A...ma...zing!
Ingredients
  • Slow Cooker Pulled Pork
  • 4 - 5 pounds pork shoulder
  • 2 tablespoons paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons dry mustard
  • 2 teaspoons Kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoon canola oil
  • 2 cups water
  • ½ cup apple cider vinegar
  • Quick Pickled Cucumbers*
  • 1 cup water, hot from the tap
  • 1 cup white vinegar
  • 2 teaspoons Kosher salt
  • 2 tablespoons sugar
  • 1 small English cucumber, sliced ⅛ inch thick
  • Additional Items
  • prepared steamed buns (gua bao)*
  • prepared sriracha bbq sauce*
  • 1 small bunch scallions, green parts only, sliced into strips
Instructions
  1. Trim the pork shoulder of any excess fat. In a small bowl, combine the paprika, cumin, onion powder, garlic powder, dry mustard, salt, and pepper. Rub the spice mixture all over the pork.
  2. In a large, heavy-bottomed skillet, heat the canola oil over medium-high heat. Once hot, add the pork and sear each side for about 3 minutes, or until slightly charred (don't forget to sear the sides and ends as well).
  3. Transfer the pork shoulder to the slow cooker and add the water and apple cider vinegar. Cook on low for 8 hours.
  4. In the meantime, make the Quick Pickled Cucumbers. Combine the water, vinegar, salt, and sugar in a bowl with a pouring spout (a 2 cup measuring cup works great) and stir until the sugar dissolves. Pack the cucumbers into a container and pour the brine over top. Allow to sit for at least an hour. (Ideally, they should be prepared about 4 hours before you're ready to serve).
  5. Once the pork shoulder is done cooking, remove and set it on a large cutting board or in a large bowl. Using two forks, shred the pork. Then add ½ of the bbq sauce and toss to combine.
  6. To serve: Place several slices of cucumber inside each bun, then some pulled pork, and a few strips of scallions. Serve with the extra Sriracha bbq sauce on the side for anyone who wants a little extra, serve, and enjoy!
Notes
* The Quick Pickled Cucumbers should be allowed to sit for at least an hour and eaten the same day. You want the cucumbers to retain a bit of its crispness.
* The Steamed Buns (gua bao) can be made long in advance. They will keep in the freezer for several months.
* The Sriracha BBQ Sauce can also be made in advance. It will keep in a sealed container in the refrigerator for several months.
Recipe by at https://hapanom.com/slow-cooker-pulled-pork-buns/