bonappetit4.4
Sake-and-Black-Sugar-Braised Pulled Pork Sliders
Call on these adorable sliders piled high with juicy braised pork for a party or game night—they're great for feeding a crowd and almost all the components can be made well in advance.
👥 4 Servings👤 Jessie YuChen📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
- ●peeler
- ●skillet
📝 Preparation Steps
1
Place a rack in bottom third of oven; preheat to 300°. Heat 2 Tbsp. vegetable oil in a large Dutch oven or other heavy pot over medium. Cook 3 lb. boneless pork shoulder (Boston butt), patted dry, until golden brown on all sides, 5–⏱️ 8 minutes. Add one 3" piece ginger, scrubbed, thinly sliced, 1 cup dry sake, ¾ cup light soy sauce, ½ cup (packed) ground black sugar or dark brown sugar, 2 tsp. hon-dashi (bonito stock powder), and 2 cups water and bring to a boil. Cover pot and transfer to oven. Braise, turning pork every hour, until meat is very tender and easily pulls apart, 3–⏱️ 4 hours.
. vegetable oil2 Tbsp. (or more) unsalted butter2 Tbsp. boneless pork shoulder (Boston butt), patted dry3 lb3" piece ginger, scrubbed, thinly sliced1dry sake1 cup. hon-dashi (bonito stock powder)2 tsp
2
Mix 2 red Thai chiles, thinly sliced, 1 cup distilled white vinegar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and remaining 1 Tbsp. ground black sugar or dark brown sugar in a small bowl until sugar and salt are dissolved.
red Thai chiles, thinly sliced2distilled white vinegar1 cup. Diamond Crystal or ½ tsp. Morton kosher salt, plus more to taste1 tsp. (or more) unsalted butter2 Tbsp
3
Using a mandoline or vegetable peeler, slice ½ daikon (about 12 oz.), peeled, cut into 4" pieces, into thin ribbons. Add to bowl with vinegar mixture and toss to coat (daikon should be submerged); set aside.
4
Melt 1 Tbsp. unsalted butter in a medium skillet over medium heat. Working in batches and adding at least another 1 Tbsp. unsalted butter halfway through, toast 4–6 Hawaiian or other soft hamburger buns, cut sides down, until golden. Transfer to plates. Mound some pulled pork onto each bottom bun and top with drained pickled daikon and cilantro. Close up sliders. Do ahead: Pork can be braised and shredded and daikon can be pickled 1 week ahead. Transfer meat to an airtight container; cover and chill. Cover daikon and chill separately.
–6 Hawaiian or other soft hamburger buns4
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...