This is an awesome alternative to your basic pulled pork. The slaw gives this sandwich a refreshing level and an excellent crunch. Give it a try!
|Pork butt||6 29/50 Pound|
|Chopped garlic||1 Tablespoon|
|For char sui sauce|
|Hoisin sauce||3 Tablespoon|
|Chinese cooking wine||2 Tablespoon|
|Soy sauce||3 Tablespoon|
|White pepper||6 Dash|
|Sesame oil||1 Teaspoon|
|Five spice||1 Teaspoon|
|Red food coloring||6 Drop (Optional)|
|For slaw (nuoc mam cham)|
|Water||1 Cup (16 tbs)|
|Rice vinegar||4 Tablespoon|
|Fish sauce||5 Tablespoon|
|Green cabbage head||1/2|
|Red cabbage head||1/2|
|Chopped coriander leaves||1/2 Cup (8 tbs) (Rau Ram)|
|Chopped mint||1/2 Cup (8 tbs)|
|Thai basil||1/2 Cup (8 tbs) , chopped finely|
1. Score the fat cap of pork butt and set aside.
2. Preheat the Weber with apple wood to 250 degree F.
For Char Sui Sauce:
3. In a saucepan, combine honey, maltose, hoisin sauce, Chinese cooking wine, soy sauce, white pepper, sesame oil, five spice, and red food coloring. Heat and stir until well blended. Transfer to a container and let cool.
For Pulled Pork:
4. Place the pork on a piece of foil and coat it liberally with the sauce. Place the meat on Weber and cook for 10 hours. Remove meat from flame, place on foil, add some more sauce and chopped garlic. Wrap it tight with foil and place it back on flame. Continue to cook until done.
5. Pull pork when done.
For Slaw (Nuoc Mam Cham)
6. For sauce, in a bowl, combine water, rice wine vinegar, sugar, fish sauce, chopped garlic, and Thai chili. Whisk well.
7. In a large bowl, mix red cabbage, green cabbage, coriander leaves, mint, and Thai basil. Pour the sauce, as needed and toss well. Set aside for an hour.
8. Serve pork on bun with slaw and enjoy!