After several months of thought on how to make a "Asian style" pulled pork for my backyard bbq addiction, I whipped this up, and it was awesome! It certainly is not in any way a traditional Asian barbecue pork recipe, just my attempt to utilize certain Asian ingredients to do the pulled pork and the Cole Slaw.

It ended up being great as a pulled pork sandwich with a little hoisin sauce on the bun. Also, people flipped for the Asian style Slaw! I made way to little of the slaw for a dozen people or so. I did half a cabbage and by the end they were pouring the remains of the sauce on top of their buns and the pork. It was great to see it disappear like that.

Hey, don't get me wrong though, my original BBQ pulled pork sandwich recipe is still great for a classic style but right now I am thoroughly hooked on this new one! It has a Bark/Crust on it that is un-funkin-believable! Seriously try this, it is outrageous backyard BBQ.

• Picinic Pork 9lbs bone in (Shoulder or Butt will work equally well)
• Mae Ploy Sweet Chili Sauce

I start, as always, by getting the pork shoulder cleaned up and to room temp. Smothering it in Mae ploy sauce and letting it sit for about 20 min as I prepare the mesquite hardwood coals. Get the temp to settle, in the grill around 220º to 250º if you can.

If you have trouble with this that is OK, just adjust your cooking time to whatever will get the meet slowly to 185º to 190º. Try to keep the temp consistent and baste the pork 3 to 4 times to get an "off the hook" crust on it.

I like it Spicy...

• 1/2 head of cabbage

• 3-4 tbs of rice vinegar (to taste)

• 3 tbs of hoisin sauce

• squirt of Sriracha Hot chili Sauce aka "Rooster sauce" or the more dubious "Cock Sauce"(obviously to taste here it is spicy but good!)
  

• The Spice Hunter Brand "Thai Seasoning" or similar - (This has: Sesame Seeds, chili pepper, coriander, onion, red pepper, shrimp extract, garlic, cinnamon, nutmeg and lemon dill.)
  

• sesame seeds

• sesame salt and pepper (black and white seeds)

• 3 tbs Mae Ploy sauce

This is a relatively simple recipe for Slaw but still I was afraid it wouldn't work somehow. It turned out that people REALLY enjoy this with the pork and by itself. All of this was to taste, so feel free to make it hotter or not and just keep in mind other peoples tastes for heat may be different than yours.

So, thin slice a halved and quartered cabbage head, add in the vinegar and the Thai seasoning and taste. At this point it should be a little more vinegary than you like but not too much. To smooth this out start by adding 1/2 the amount of Hoisin to the mix and taste until it has smoothed out the vinegar flavor add sugar if needed or more Hoisin. Then add the Mae Ploy and the Red Rooster sauce to taste (the Mae ploy is sweet too so don't over do it). Add the Sesame seeds for a nice crunch and the Salt and pepper sesame seeds to taste and texture the rest of the way. Mix well and taste as you go, It is awesome. It should be sweet and a little sour with a nice punch of heat.

You'll want to let the bbq pork sit for 20min and after that it should be rested and ready to pull. Make sure you work out any funky fatty bits and transfer the "goods" to a nice serving tray. Have your buns sliced and Slaw ready to serve and let the masses begin to assemble their Asian Style BBQ Pulled Pork Sandwich. Toasted or not, baste the bun with some of the Hoisin sauce, add a pile of the Pork and the slaw add a little more of the Rooster sauce and smash it together. Insert into mouth and close eyes to savor!