Yum is all I have to say about this easy-peasy recipe. Sweet and salty, tangy and delicious all on a bun.
- One nice sized pork roast
- Dijon mustard
- terryaki sauce (I used Kikoman)
- 4 T soy sauce
- 4 T grated ginger (I used the tube kind– already grated for you!)
- garlic cloves (to taste- I used about 4)
- buns of your choice (or if you are going low carb, then get some nice lettuce– I prefer bib lettuce)
- 2 t sesame seeds optional
- 1 t sesame oil
- 6T rice wine vinegar
- 1/2 cup mayo
- 4 T chopped green onion
- cabbage and carrot cole slaw bag (I went for the bagged kind, but a head of cabbage grated would be just fine too!)
Place the pork roast in a slow-cooker (I just the Calphalon 7 quart slow-cooker… I must say love it). Slather with some terryaki sauce, ginger, garlic cloves, soy sauce, and Dijon mustard…. in no particular order. You could add in a cup of water or chicken stock at this point to make the liquid level a little higher depending on the roast size. Let cook on low for about 8 hours or high for about 4-5 hours. When it falls apart it’s done!
While the roast is cooking, throw together the slaw!
Whisk together mayo, rice wine vinegar, and sesame oil until smooth. If you like a little more tang in your slaw, then add in more vinegar. If you like a bit more creaminess, then add in more mayo or sesame oil.
Toss over the slaw, add in the green onions and sesame seeds. I like a lot of both of these, but you can adjust as needed. Mix well, the refrigerate until it comes together nicely and very cold!
Meanwhile get those buns out! Open it up, place the pork on one side and the slaw on the other side. Put the sides together and eat. YUM– Asian style!