Manhattan Sesame-Hoisin Pulled Pork Sliders
By Marge Perry & David Bonom- Cuisine: American
- Course: Lunch
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INGREDIENTS
- Bone-in pork shoulder roast (Boston Butt)
- Brown sugar
- Chili-garlic sauce
- Five spice powder
- Garlic cloves
- Ground black pepper
- Hickory wood chunk
- Hoisin Sauce
- Ketchup
- Kosher salt
- Minced fresh ginger
- Onion
- Potato slider rolls
- Rub: sugar, five spice powder, salt, pepper, sesame seeds
- Sauce
- Sesame seeds
- Sliced green onions
- Toasted sesame oil
- Toasted sesame seeds
DIRECTIONS
- For the rub, combine the sugar, five spice powder, salt, pepper and sesame seeds in a small bowl. Evenly rub the mixture over the pork to coat. Let stand at room temperature for 45 minutes.
- Set up grill for medium-low indirect heat cooking (275°F 300°F).
- Place an aluminum pan, half filled with water, on the charcoal grate under where the pork will be.
- Place the wood chunk on the lit charcoal. Set the pork, fat side up, on the grill grate over the aluminum pan and close the lid.
- Grill, adding enough charcoal to maintain temperature after each hour, until an instant read thermometer inserted into the center of the pork without touching the bone registers 160°F, about 3 1/2 to 4 hours.
- Wrap the pork in a large sheet of heavy-duty aluminum foil and return to the grill over indirect heat.
- Close the lid and cook until the internal temperature reaches 195°F about 1-2 hours longer.
- Remove from the grill and let rest in foil for 30 minutes.
- Meanwhile, heat the oil in a medium nonstick saucepan over medium. Add the onion, ginger and garlic
- Unwrap the roast and if cool enough to handle, shred the meat, discarding any large pieces of fat. Transfer pork to a bowl and stir in the sauce until well mixed.
- Top slider rolls evenly with pork and sprinkle with green onions and sesame seeds if using.