Categories: Slow Cooker

Ingredients

• 15 oz can plums, drained and pitted
• 1 tbsp Sriracha
• 1 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 garlic cloves, minced
• 1 tsp pepper
• 1 tsp sesame oil
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 2 tbsp canola oil
• 3 lb boneless pork shoulder butt roast
• 4 medium carrots, finely chopped
• 10 ciabatta rolls, split
• Shredded napa or other cabbage

Directions

1. Mix first 11 ingredients. In a large skillet, heat canola oil over medium-high heat. Brown roast on all sides.

2. Place carrots in a slow cooker. Add roast; pour plum mixture over top. Cook, covered, on LOW 6-8 hours.

3. Remove pork; shred. Skim fat from carrot mixture; add pork and heat through. Serve on rolls with cabbage.

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