Ingredients:
For the Pork:
2 tsp avocado oil
3 pounds pork (Boston butt, trimmed of surface fat)
½ tsp salt
Freshly ground black pepper
¼ c rice wine
2 ½ c thinly sliced red cabbage
1 onion, sliced
3 Tbsp honey
2 Tbsp reduced sodium soy sauce
2 Tbsp minced garlic
2 Tbsp minced ginger
1 Tbsp toasted sesame seeds
For the Cucumbers:
1 Tbsp honey
1/8 tsp salt
3 Tbsp rice vinegar
2 cucumbers, peeled, seeded, and thinly sliced
Freshly ground black pepper
For Assembly
Whole-grain hamburger buns
Instructions:
To make the Pork:
- Heat large skillet over medium-high heat, and add oil.
- Season pork on all sides with salt and pepper. Add to the pan and brown on all sides, about 4 min per side.
- Add browned pork to a slow cooker.
- Off heat, add rice wine and place skillet on low heat. Scrape any brown bits from the pan with a wooden spoon.
- Add contents of the skillet to the slow cooker, along with cabbage, onion, honey, soy sauce, garlic, ginger, and sesame seeds.
- Cover and cook on high for 1 hour. Reduce and cook on low for 4 hours.
To make the Cucumbers:
- In a medium bowl, stir and dissolve honey and salt into rice vinegar.
- Add Cucumbers and pepper.
- Chill at least one hour.
Assemble:
- Toast buns under a broiler.
- Fill with pork and drained cucumber.