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SideChef
Recipes
Dairy-Free
Pulled Hoisin-Pork Ciabatta Sandwich
Recipe

23 INGREDIENTS • 13 STEPS • 2HRS 15MINS

Pulled Hoisin-Pork Ciabatta Sandwich

5
1 rating
The sauce is my own concoction, which grew out of my desire for a tasty, juicy and slightly Asian-inspired flavor. The ciabatta bread is ideal for this kind of sandwich. It is tasty and robust enough to hold its own next to the stuffing, yet slim enough to make a rich and substantial sandwich.
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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
The sauce is my own concoction, which grew out of my desire for a tasty, juicy and slightly Asian-inspired flavor. The ciabatta bread is ideal for this kind of sandwich. It is tasty and robust enough to hold its own next to the stuffing, yet slim enough to make a rich and substantial sandwich.
2HRS 15MINS
Total Time
$19.56
Cost Per Serving
Ingredients
Servings
4
US / Metric
Pork Shoulder
1/2
Pork Shoulder
Kosher Salt
to taste
Kosher Salt
Cayenne Pepper
to taste
Cayenne Pepper
Granulated Garlic
to taste
Granulated Garlic
Water
2 cups
Water
Hoisin Sauce
1/3 cup
Hoisin Sauce
Light Soy Sauce
1/3 cup
Light Soy Sauce
Ketchup
1/3 cup
Ketchup
Chili Sauce
1 Tbsp
Chili Sauce
Honey
1 Tbsp
Honey
Chinese Five Spice Powder
1 tsp
Chinese Five Spice Powder
Dry Mustard
1 tsp
Dry Mustard
Garlic Paste
1 tsp
Garlic Paste
Fresh Ginger
1/2 tsp
Fresh Ginger, ground
Toasted Sesame Oil
1/2 tsp
Toasted Sesame Oil
Ciabatta Bread
1 loaf
Ciabatta Bread
Romaine Heart
1 pckg
Romaine Heart
Onion
1/2
Medium Onion
Scallion
1 bunch
Scallion
3 scallions per 4 servings
Red Chili Pepper
1/2
Red Chili Pepper, julienned
Fresh Cilantro
1 Tbsp
Fresh Cilantro, chopped
Salt
to taste
Salt
Thai Sweet Chili Sauce
to taste
Thai Sweet Chili Sauce
Nutrition Per Serving
VIEW ALL
Calories
114
Fat
1.4 g
Protein
2.7 g
Carbs
21.8 g
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Pulled Hoisin-Pork Ciabatta Sandwich
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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
Cooking InstructionsHide images
step 1
Preheat oven to 375 degrees F (190 degrees C).
step 2
Score the skin of the Pork Shoulder (1/2) into 1-inch squares, seasoning with Kosher Salt (to taste), Cayenne Pepper (to taste) and Granulated Garlic (to taste).
step 2 Score the skin of the Pork Shoulder (1/2) into 1-inch squares, seasoning with Kosher Salt (to taste), Cayenne Pepper (to taste) and Granulated Garlic (to taste).
step 3
Place in a roasting or cast iron pan, add Water (2 cups), and braise in a preheated oven at 375 degrees F (190 degrees C) for 2-3 hours, or until very tender.
step 3 Place in a roasting or cast iron pan, add Water (2 cups), and braise in a preheated oven at 375 degrees F (190 degrees C) for 2-3 hours, or until very tender.
step 4
Move to a shallow dish. Remove and discard the bones.
step 4 Move to a shallow dish. Remove and discard the bones.
step 5
Remove the skin and shred the meat with two forks.
step 5 Remove the skin and shred the meat with two forks.
step 6
For the BBQ-hoisin sauce, mix Hoisin Sauce (1/3 cup), Light Soy Sauce (1/3 cup), Ketchup (1/3 cup), Chili Sauce (1 Tbsp), Honey (1 Tbsp), Chinese Five Spice Powder (1 tsp), Dry Mustard (1 tsp), Garlic Paste (1 tsp), Fresh Ginger (1/2 tsp) and Toasted Sesame Oil (1/2 tsp).
step 6 For the BBQ-hoisin sauce, mix Hoisin Sauce (1/3 cup), Light Soy Sauce (1/3 cup), Ketchup (1/3 cup), Chili Sauce (1 Tbsp), Honey (1 Tbsp), Chinese Five Spice Powder (1 tsp), Dry Mustard (1 tsp), Garlic Paste (1 tsp), Fresh Ginger (1/2 tsp) and Toasted Sesame Oil (1/2 tsp).
step 7
Mix the BBQ hoisin sauce with the shredded meat and the chopped chicharrones.
step 7 Mix the BBQ hoisin sauce with the shredded meat and the chopped chicharrones.
step 8
Slice the Ciabatta Bread (1 loaf) large enough to make 4 portions, horizontally in two halves.
step 8 Slice the Ciabatta Bread (1 loaf) large enough to make 4 portions, horizontally in two halves.
step 9
Cover bread with Romaine Heart (1 pckg).
step 9 Cover bread with Romaine Heart (1 pckg).
step 10
Top with the shredded pork.
step 10 Top with the shredded pork.
step 11
Slice Onion (1/2), Scallion (1 bunch), Red Chili Pepper (1/2), add Fresh Cilantro (1 Tbsp) and Salt (to taste), and mix and arrange evenly over the shredded pork.
step 11 Slice Onion (1/2), Scallion (1 bunch), Red Chili Pepper (1/2), add Fresh Cilantro (1 Tbsp) and Salt (to taste), and mix and arrange evenly over the shredded pork.
step 12
Drizzle generously with Thai Sweet Chili Sauce (to taste).
step 12 Drizzle generously with Thai Sweet Chili Sauce (to taste).
step 13
Cut into sandwich size portions. Serve and enjoy!
step 13 Cut into sandwich size portions. Serve and enjoy!
Tags
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Dairy-Free
American
Asian
Lunch
Shellfish-Free
Dinner
Pork
Sandwiches & Wraps
Summer
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