This Asian-inspired pulled pork has a wonderful depth of flavor. It is bright, punchy, with loads of textures and a hit every time I put it on the table.

Servings: 4

Cook Time: 6 hours

Barbeque

To a bowl add:

• 3 Tbsp. Brown Sugar

• 2 tsp. Chili Powder

• 2 tsp. Soy Sauce

• ½ tsp. Garlic Powder

Mix together then rub paste on:

• 1 ½ lbs. Pork Loin/shoulder

Add Pork and ½ cup Chicken Broth to crockpot, cook on low for 4-6 hours or until tender.

Sauce

In a pan over medium heat, add 1 Tbsp Olive Oil. Once hot add:

• 2 cloves Garlic, minced

• 2 Tbsp. Onion, chopped

Saute for 30 seconds. Reduce heat to low. Add:

• ¼ cup Soy Sauce

• 1 tsp. Worcestershire

• 2 Tbsp. Rice Vinegar

• ½ cup Ketchup

• 1 tsp. Chili Powder

• 1 Tbsp. Honey

• 2 Tbsp. Brown Sugar

Simmer for 20 minutes. Allow to cool. Once Pork is tender, shred meat and pour barbeque sauce over it.

Cucumber Topper

To a bowl add:

• ½ Cucumber, thinly sliced

• ¼ cup Onion, thinly sliced

• ½ tsp. Chili Powder

• ¾ tsp. Ginger Paste

• 2 tsp. Rice Vinegar

• ½ tsp. Garlic Powder

• 1 tsp. Soy Sauce

• ½ Carrot, shaved

Allow to marinate at least 30 minutes before use. To build your sandwich, grab the bread of your choice, pile high with BBQ Pulled Pork, top with a thin layer of Cucumber Salad, Serve and Enjoy!