Your favorite pulled pork sandwiches complete with tart cherry juicy and an Asian twist – you will love these sweet, salty, tart and tangy sliders topped with a crunchy broccoli slaw.
I am fully aware that thousands of kids are heading back to school soon (if they haven’t already!) but when you live in Michigan, it is still very much summer right now!! The summer weather is ideal for tart cherry picking in the Cherry Capital of the world. As harvest season comes to an end, make sure you stock up on these tasty ruby red fruits to make some of my favorite tart cherry dishes: Tart Cherry Chinese BBQ Pulled Pork Sliders and Tart Cherry Dark Chocolate Granola Bars.
As you can imagine, we do not take a single moment of the warm weather season for granted which is why I couldn’t resist creating these Tart Cherry Chinese BBQ Pulled Pork Sliders with Broccoli Slaw when my friends at the Cherry Marketing Institute challenged me to create a trendy savory tart cherry recipe. Montmorency tart cherries have a unique sour-sweet taste that pairs perfectly with savory flavors. They’re available in dried, frozen and juice forms, which makes it easy to enjoy these superfruits year-round.
Whether I’m entertaining or simply trying to get dinner on the table before the meltdown train leaves the station, I am a huge fan of make-ahead dishes. Not only does slow cooking guarantee a tender, flavorful pulled pork but it allows me to get on with my day while dinner practically cooks itself.
One reason I keep going back to Asian flavor profiles in my kitchen is because the cuisine has mastered the marriage of salty, sour, sweet and spicy flavors, not to mention Asian flavoring pairs perfectly with on-trend tart cherries. This magical formula, aka “The Four S’s”, is the secret to delicious, balanced food.
For my pulled pork marinade, I used tart cherry juice for sourness, soy sauce for saltiness, hoisin for sweetness and sambal oelek for spiciness. To give the dish a subtle nutty flavor in the background, I added a little toasted sesame oil. The nuttiness of the oil plays off the sweet-tart flavor of the cherry juice which sends these sliders over the edge.
Of course, I couldn’t serve an Asian inspired pulled pork dish without inviting my family’s favorite Asian Broccoli Slaw to the party. The crunchy broccoli and toasted almond slices add texture and tanginess to every single bite.
What are your favorite foods to eat outside? I would love to hear from you.
No forks required.
Tart Cherry Chinese BBQ Pulled Pork Sliders
- 3 pounds pork shoulder boneless
- 1/2 cup tart cherry juice
- 1/4 cup soy sauce low sodium
- 2 tablespoons hoisin sauce
- 2 cloves garlic - grated
- 1 tablespoon dijon mustard
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon chili paste optional
- 15 ounce can diced tomatoes
- 1 medium onion thinly sliced
- 1 teaspoon salt
- 1 cup prepared Asian Broccoli Slaw
- slider buns to serve
- In a small bowl, whisk together tart cherry juice, soy sauce, hoisin, garlic, mustard, sesame oil and Place pork shoulder in a large resealable plastic bag and add cherry soy marinade. Seal bag and refrigerate for 2 hours or up to overnight.
- To prepare, place pork shoulder and all of the liquid marinade in the bottom of the slow cooker. Top with diced tomatoes, sliced onions and sprinkle with salt.
- Cook on Low for 8 hours or High for 4 hours.
- Meanwhile, prepare the Asian Broccoli Slaw and refrigerate until you're ready to serve.
- When pork is done cooking, remove from the slow cooker and place in a glass dish to cool slightly. Once pork is cool enough to handle, carefully shred the pork removing any excess fat. Place shredded lean pork back in to the slow cooker and use two forks to combine with the cooking juices, tomatoes and onions.
- To serve, split open slider buns and top with a little pulled pork and about a 1/4 cup of the Asian Broccoli Slaw.
Want more delicious BBQ recipe just in time for Labor Day?
Feed Me Phoebe: Grilled Lamb Kebabs with Lebanese Tomato Salsa
Weelicious: Southern-Style Pork Tenderloin
The Heritage Cook: Caprese Grilled Cheese Sandwiches (Gluten-Free)
Domesticate Me: Fiery Barbecue Flank Steak Tacos with “Summer Mess” Salsa
In Jennie’s Kitchen: Ginger-Soy Marinated Flank Steak
FN Dish: The Beauties of Barbecue