Savory Pulled Pork Buns

If you ask me, pulled pork buns are comfort food at its finest.

These handheld sandwiches combine tender, slow-cooked pork with a slightly sweet barbecue sauce, all nestled in soft, pillowy buns. The meat literally falls apart and melts in your mouth, while the sauce adds just the right amount of tang.

The pork shoulder gets rubbed with a simple blend of spices and cooks low and slow until it’s perfectly shreddable. A quick toast on the buns and a spoonful of homemade coleslaw adds the perfect crunch.

It’s the kind of meal that brings everyone to the table and leaves them asking for seconds – perfect for weekend family dinners or casual get-togethers.

What Kind of Pork Should I Use?

For pulled pork, you’ll want to stick with either pork shoulder (also called pork butt) or leg – these cuts have just the right amount of fat marbled throughout the meat to keep things juicy during the long cooking process. While you might be tempted to go for a leaner cut like pork loin, it’ll likely end up dry and tough since it doesn’t have enough fat content. The shoulder is actually my top pick for this recipe, as it has slightly more marbling than the leg and breaks down beautifully into tender, shreddable meat. Just make sure your cut has a good fat cap on it and try to get a piece that’s well-marbled throughout.

Options for Substitutions

This recipe can be adapted with several easy substitutions if you need them:

• Pork leg or shoulder: These cuts are best for pulling, but if needed, you can use pork butt or boston butt. I wouldn’t recommend using leaner cuts like tenderloin as they’ll become too dry.
• Bao buns: Can’t find bao buns? You can use soft brioche rolls or even slider buns. Just know the texture will be different from traditional bao.
• Five-spice mix: If you don’t have five-spice, mix equal parts cinnamon, ground cloves, and ground black pepper. It won’t be exactly the same but will add similar warm notes.
• Kewpie mayonnaise: Regular mayonnaise works fine – just add a tiny splash of rice vinegar and a pinch of sugar to get closer to that Kewpie taste.
• Sweet chili sauce: Mix honey with a bit of sriracha sauce as a substitute, or use any Asian-style sweet sauce you have on hand.
• Star anise: Since it’s marked optional, you can skip it. Or use ½ teaspoon of anise extract if you have it.
• Cilantro: If you’re not a cilantro fan or can’t find it, try using fresh mint or Thai basil instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pulled pork is rushing the cooking process – this cut needs low and slow cooking (at least 6-8 hours) to break down the tough muscle fibers and become tender enough to pull apart easily with two forks. A common error is lifting the lid too frequently during cooking, which lets precious heat and moisture escape, so resist the urge to peek more than once or twice during the cooking time. The sauce thickness can make or break your buns – if it’s too thin, it’ll make your bao buns soggy, so don’t skip thickening the cooking liquid with cornstarch at the end, and make sure to drain excess liquid from the meat before assembling. For the best texture contrast, warm your bao buns just before serving (steam them for 2-3 minutes) and add your fresh toppings last to maintain their crunch and prevent them from wilting in the heat of the meat.

What to Serve With Pulled Pork Bao Buns?

These Asian-style pulled pork bao buns are pretty filling on their own, but they pair really well with some simple side dishes that complement their sweet and savory flavors. A crunchy Asian slaw with rice vinegar dressing makes a perfect side, adding freshness and texture to the meal. You can also serve some quick-pickled vegetables like daikon radish or red onions to cut through the richness of the pork. For a more substantial spread, add some steamed edamame with sea salt or a bowl of miso soup on the side – these lighter options balance out the heartiness of the bao buns without overwhelming the main dish.

Storage Instructions

Keep Fresh: The cooked pulled pork stays good in an airtight container in the fridge for up to 4 days. Keep the bao buns, veggies, and sauces separate to maintain their texture. I like to prep the pork in advance and store the shredded carrots and sliced cucumbers in separate containers – they’ll stay crisp for about 2 days.

Freeze: The pulled pork freezes really well! Pack it in freezer-safe containers or bags with some of its cooking liquid to keep it moist, and it’ll last up to 3 months. You can also freeze the unsteamed bao buns – just place them on a baking sheet with parchment paper between each bun, freeze until solid, then transfer to a freezer bag.

Reheat: To warm up the pulled pork, heat it in a pan with a splash of water or in the microwave until hot. Steam frozen bao buns straight from the freezer – just add an extra minute to the steaming time. For the best experience, always prepare fresh vegetables and sauces when you’re ready to serve.

Preparation Time	15-20 minutes
Cooking Time	240-360 minutes
Total Time	255-380 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3600
• Protein: 200-220 g
• Fat: 150-170 g
• Carbohydrates: 250-270 g

Ingredients

• 2 kilograms pork leg or shoulder
• 1 onion, thinly sliced
• ½ cup soy sauce
• 1 teaspoon five-spice mix
• 1 teaspoon garlic powder
• 1 teaspoon powdered ginger
• 3 tablespoons sweet chili sauce
• 1 stock cube (oxo)
• 2 cups hot water
• 4 star anise (optional)
• 2 tablespoons cornstarch
• 12 bao buns
• ½ cup hoisin sauce
• 3 tablespoons japanese kewpie mayonnaise
• 2 carrots, grated or thinly shredded
• ½ cucumber, thinly sliced
• Handful of fresh cilantro

Step 1: Prepare and Assemble Ingredients in the Slow Cooker

Begin by adding onion and pork to the slow cooker.

In a separate bowl, stir together soy sauce, five spice, garlic powder, ginger, and sweet chili sauce.

Once combined, pour this mixture over the pork in the slow cooker, ensuring the pork is well-coated.

Step 2: Add Liquid and Star Anise

Dissolve an oxo cube in boiling water.

Pour the dissolved liquid into the slow cooker, ensuring it covers the pork adequately.

Add star anise to the pot for additional flavor.

This layer of spices and liquid will infuse the pork with robust flavor as it cooks.

Step 3: Cook the Pork

Set the slow cooker to high and cook for 4+ hours, or on low for 6+ hours.

This slow cooking process will tenderize the pork until it is falling-apart tender, ideal for shredding into pulled pork.

Step 4: Shred the Pork

Once the pork is tender and easily falls apart, remove it from the sauce and set aside.

Mix cornflour with about a ¼ cup of the meat juices from the slow cooker, then add this mixture back to the sauce to thicken it.

Discard any skin and bones from the pork, then shred the meat using forks.

Add the shredded pork back into the slow cooker, stirring it into the thickened sauce.

Step 5: Final Heat and Serve

Turn the slow cooker to low and keep the pulled pork warm until you are ready to serve.

To serve, place the pulled pork on steamed bao buns.

Enhance the flavor with Hoisin sauce, Kewpie mayo, shredded carrot, sliced cucumber, and coriander for a delicious and flavorful meal.