Kalbi Pulled Pork Sliders with Sriracha Slaw

Directions

Kalbi Pulled Pork

1. Trim the excess fat from the pork roast if needed, then add it to the bowl of your slow cooker.

2. Pour 2 cups of the marinade over the pork roast and cover.

3. Cook on high for about 4 hours or until the meat is nice and tender and easy to pull apart-if you are cooking a large roast then add another hour or so.

4. Once the meat looks good and tender, pull it apart and shred using large forks in the slow cooker and mix it up with its juices and marinade.

5. Let it sit in the juices for another half hour to an hour- covered with the cooker off to absorb while you prep your slaw and buns.

Sriracha Slaw

1. In a large mixing bowl, combine the mayo, fish sauce, rice vinegar, lime juice, sugar, pickle juice, chopped pickles, Sriracha, Cilantro, green onions, and salt and pepper and mix well.

2. Next add the shredded cabbage and carrots and mix well to incorporate all of the sauce.

3. Cover and let sit until assembly of your sliders to fully pickle your slaw.

Assembly

1. Lightly brush the brioche buns with a bit of olive oil or butter and toast them in the oven for a few minutes until golden brown.

2. Add a large spoonful of shredded meat to each bun bottom and layer with another heaping spoonful of slaw.

3. Top with the the other half of your brioche bun and serve with homemade potato chips or Pomme Frites and assorted mayo or ketchups if desired.