Getting my kids to eat what I cook sometimes involves trickery. I hide veggies in sauces and tell them we are eating "chicken" when it's really pork. This is one of those instances where it is just easier to nonchalantly tell the kids, "it's sweet chicken on a sweet roll," instead of the mouthwatering truth. Pork tenderloin, slow cooked for 8 hours in Polynesian flavors until it shreds with a fork. The pulled pork is then piled high on a sweet Hawaiian roll and topped with my favorite slaw, which starts with a bag of pre-shredded cabbage.
Pulled Pork Ingredients
1.34 pound pork tenderloin
1/4 cup soy
1/4 cup Teriyaki
1 tablespoon Mirin
1 teaspoon fish sauce
3 garlic cloves, minced
1 tablespoon dried minced onion
8.25 ounce can diced pineapple with juice
All the ingredients are dumped into a slow cooker and set to low for 8 hours.
You can use pork butt, boston butt, pork shoulder or tenderloin in this recipe. Adjust the other ingredient amounts if you add a large cut of pork.
Also, don't feel like you have to go buy fish sauce or Mirin if you don't already have it in your pantry. This crock-pot meal could be made with pork, soy, hoisin instead of teriyaki, onion powder, garlic powder and a can of diced pineapples.
Slaw Ingredients
3/4 cup mayonnaise
2 tablespoons sugar
1 teaspoon celery seed
3 tablespoons apple-cider vinegar
Kosher salt and black pepper
1 small bag of shredded cabbage
1/2 small red onion, thinly sliced
3 scallions, thinly sliced
Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Taste and adjust the seasoning to your preferences.
I have discovered that it is smarter to put the shredded cabbage, onion and scallions in a big bowl and then add the dressing a few tablespoons at a time. Everything needs to be coated, but you may not use all the dressing. If you add the cabbage to the bowl with the dressing then you may end up with a really soaked slaw.
Let the slaw sit at least 15 minutes before serving.