April 26, 2024

Honey Garlic Pulled Pork

Name: Honey Garlic Pulled Pork
Prep time: 10 min
Total time: 505 min
Yield: 6
Ingredients: 3 1/2 lb. (1.75 kg) pork shoulder or butt roast, trimmed; 1 tsp. (5 g) salt; 1/2 tsp. (2 g) pepper; 2 tbsp. (30 mL) canola oil; 1 jar (341 mL) VH® Honey Garlic Sauce; 3 tbsp. (24 g) cornstarch; 1 bag (397 g) prepared coleslaw mix; 1/3 cup (75 mL) prepared coleslaw dressing; 6 buns, toasted

10

Prep Time Minutes
505
Total Time Minutes
9
Number of Ingredients
6
Servings

Tags:

Pork,
Over 45 min,
Main Dish,
VH,
Summer,
Spring,
Fall,
Winter,
Slow Cooker,
Asian

Ingredients

3 1/2 lb. (1.75 kg) pork shoulder or butt roast, trimmed
1 tsp. (5 g) salt
1/2 tsp. (2 g) pepper
2 tbsp. (30 mL) canola oil
1 jar (341 mL) VH® Honey Garlic Sauce
3 tbsp. (24 g) cornstarch
1 bag (397 g) prepared coleslaw mix
1/3 cup (75 mL) prepared coleslaw dressing
6 buns, toasted

Directions

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Step one

Season pork all over with salt and pepper. Heat oil in large skillet set over medium heat; cook pork for 2 to 3 minutes per side or until browned. Transfer to slow cooker.
Step two

Pour VH® Honey Garlic Sauce over top; cover and cook on LOW for 8 to 10 hours or on HIGH for 4 hours. Transfer pork to cutting board; let stand for 10 minutes.
Step three

Whisk cornstarch with 2 tbsp. (30 mL) cold water until smooth. Whisk into slow cooker; cook on HIGH for 8 to 10 minutes or until sauce is thickened.
Step four

Shred pork using two forks, discarding any tough or fatty bits. Toss pork with 1 cup (250 mL) sauce. Return to slow cooker set on LOW to keep warm for serving.
Step five

Meanwhile, toss coleslaw with dressing. Serve half of the pulled pork in buns with some coleslaw. Serve remaining coleslaw on the side.

Tips

Refrigerate remaining pulled pork in airtight container for up to 2 days or freeze for up to 1 month.

Add leftover pulled pork to pastas, soups, tacos and pizzas.