Good Morning America Recipes

Craig Strong's Asian Pulled Pork Sandwich: Sweet and Sour Slider

A Tangy Twist on a Classic Favorite

"GMA's" Robin Roberts whips up a family favorite.
Difficulty: Easy
Cook Time: min

If you're looking for a crowd pleaser for your next dinner party check out this delicious slider.


  • For the Pork
  • 2 pounds pork shoulder
  • 2 tablespoons vegetable oil
  • 1 cup pineapple juice
  • ¼ cup rice vinegar
  • 1 tablespoon chopped ginger
  • 1 tablespoon chopped garlic
  • 1 cinnamon stick
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • salt and pepper to taste
  • For the Slaw
  • 2 cups julienned Napa
  • cabbage
  • ¼ cup julienned carrot
  • ¼ cup julienned red onion
  • ½ teaspoon rice wine vinegar
  • ¼ cup red bell pepper
  • 1 tablespoon vegetable oil
  • 2 dashes Tabasco
  • salt and pepper to taste
  • 1 tablespoon chopped
  • cilantro
  • For the Bread
  • 8 Hawaiian rolls, cut in half
  • and toasted
  • Cooking Directions

    Season pork shoulder with salt and pepper. In a medium saucepan add oil, place on medium-high heat, and brown pork shoulder on all sides. Add all other ingredients of the pork mixture. Cover and bake in pre-heated 300 degree oven for 3 hours. Remove pork from liquid. Allow to cool enough to handle and pull into shreds. Simmer liquid and reduce by 50%. Strain liquid and mix ½ cup with pork.

    In separate bowl, mix all slaw ingredients.

    Layer pork and slaw between cut Hawaiian rolls

    This recipe was styled by chef Karen Pickus for Good Morning America.

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