The pork for these sliders is cooked in a slow cooker.

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Makes 12 sliders


1/3 cup hoisin sauce

1/4 cup seasoned rice vinegar

2 tablespoons minced fresh ginger

2 tablespoons minced fresh garlic

1 1/2 teaspoons Asian chili sauce, such as sambal oelek or XO sauce

2 pounds boneless pork butt (shoulder), trimmed and cut into 1 1/2-inch pieces

Ginger-Pickled Veggies

1/2 cup julienned carrots

1/2 cup julienned red bell pepper

1 cup thin, half-moon slices English cucumber

1/2 cup thinly sliced red onion

3 tablespoons seasoned rice vinegar

3 tablespoons chopped, sweet pickled ginger slices (gari, sushi ginger)

1/3 cup coarsely chopped fresh cilantro

Wasabi Mayo

1 tablespoon wasabi powder or 1 1/2 tablespoons wasabi paste, or to taste

1 tablespoon water, if using wasabi powder

1/2 cup mayonnaise

1/2 teaspoon sugar

To assemble the sliders

12 small slider style (mini burger) buns

1/4 cup hoisin sauce

Cocktail picks, such as bamboo ones

1. To prepare the pork: Mix together the hoisin sauce, vinegar, ginger, garlic and chili sauce in a large bowl. Add the pork and toss to coat. Transfer to a slow cooker and be sure to get all the liquid into the cooker with the pork.

2. Cook on high for 8 hours, or until pork is fork tender. You can cook the pork ahead of time, then refrigerate for up to 3 days. Reheat the pork before serving.

3. To make the pickled vegetables: Mix the carrot, bell pepper, cucumber, red onion, rice vinegar, pickled ginger and cilantro together in a medium bowl. Refrigerate for up to 1 hour before serving.

4. To make the wasabi mayo: In a small bowl, mix the wasabi powder and water and let sit for 5 minutes. (If using wasabi paste, you do not need to let it sit.) Mix in the mayonnaise and sugar. Cover and refrigerate.

5. To serve the sliders: Shred the warm pork and toss with 1/2 cup of its cooking liquid. (For a more intensive flavor, reduce all the pork liquid to 1/2 cup.) Heat the buns then spread the bottom of each bun with 1 teaspoon hoisin sauce. Divide the pork between the buns and smear the top half of each bun with wasabi mayo. Top the pork with a pouf of the pickled veggies. Secure the bun with a cocktail pick.

© Kathy Casey Food Studios®-Liquid Kitchen™