Last week we shared our recipe for our Savory Slow Cooker Pork. For those of you who missed it, you can find it here. In order to be a successful home cook, planning ahead is key. Making a big batch of a single recipe and building your meals off of the leftovers can really take the load off of cooking and prep time.
These shredded pork buns are a great option for lunch or a light dinner (serve it with one of our salads or sides). You could even whip these together for a party!
SHREDDED PORK BUNS
(makes 2-3 servings)
- 6-8 steamed buns
- 1 cup of savory slow cooker pork, shredded
- 2 TB hoisin sauce
- 1/2 cup shredded carrots, pickled
- 1/2 cup napa cabbage, thinly sliced
- 2 scallions, thinly sliced
- sriracha, optional
- sesame seeds for garnish
To Serve:
Reheat pulled pork in the microwave for 2-3 minutes or until heated through. Stir half-way in between to ensure even heating. Reheat buns. Wrap in a dampened paper towel in the microwave for 30-45 seconds or until warm and softened. Set aside.
Brush bottom half of each bun with hoisin sauce, then sandwich pulled pork and garnish with cabbage, carrot and scallions. Top with sriracha and sesame seeds if preferred.
For Pickled Carrots:
Wash and clean 2-3 carrots. Thinly shred into a medium bowl. Mix 1/4 c of sugar with 1/4 c of white vinegar and 1/2 tsp of salt in a glass container. Heat in the microwave until dissolved, about 1-2 minutes. Combine with shredded carrots and add water until carrots are completely covered. Mix and refrigerate overnight. Can keep in the fridge for up to 2 weeks.
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