Recipes

Honey Garlic Pulled Pork Buns

:10 min

:4 hrs 25 min

Serves 12

1 bone-in pork shoulder or butt roast (about 3 1/2lb/1.75kg)

1 tsp salt

1/2 tsp pepper

2 tbsp Longo’s 100% Pure Canola Oil

1 jar (341mL) VH Honey Garlic Sauce

3 tbsp cornstarch

3 tbsp water

1 bag (397g) coleslaw mix

1/3 cup Longo’s Coleslaw Dressing

12 small buns, toasted

•Sprinkle pork all over with salt and pepper.
•Heat oil in large skillet over medium heat and brown pork on all sides; transfer to slow cooker. Pour sauce over top; cover and cook on low for 8 to 10 hours or on High for 4 hours. Transfer pork to cutting board; let stand for 10 minutes.
•Whisk cornstarch with water until smooth. Whisk into slow cooker and cook on high for about 8 minutes or until sauce is thickened.
•Shred pork with 2 forks, discarding any tough or fatty bits and bone. Return shredded pork to slow cooker and toss with sauce. Set slow cooker to Low and keep warm for serving.
•Toss coleslaw with dressing. Serve pulled pork on buns topped with coleslaw, if desired. Or, alternatively, serve coleslaw on the side.

Per serving: 490 calories