Hoisin Honey Pulled Pork with Pickled Cucumber Salad has sweet and saucy, slow cooked pork served over toasty bread and topped with crisp pickled cucumber. This recipe combines the right balance of flavors for a fantastically rich but super easy dinner that is sure to impress!
So, it is December 6th, how we doing? I’m about there with the Christmas shopping – of course, I pretty much do it all online anymore, but still [pats self on back]. We are all decorated too. ??? And just like every year, I save the hardest for last …writing the Christmas cards. Oyyy, that takes time. Which actually brings me to this recipe, because I created this to be a new, weeknight dinner idea for this busy month ..but I ended up with something SO GOOD and kinda fancy, that this would be holiday meal worthy too. Score! And the key to this recipe is Don Victor® Orange Blossom Comb Honey Globe Jar because the honeycomb is the secret ingredient that makes this sauce come out sweet (but not too sweet), perfectly thick and saucy. Yummm.
If you aren’t familiar with Don Victor® Honey, you will have to give it a whirl. It is in the Hispanic foods aisle at Walmart, which is different, but I found it easily. What I love about this honey is that it is raw, filtered, REAL honey (like with olive oil and balsamic vinegar, we can’t take these things for granted anymore, you know?) that has not been heated or processed in any way. And it comes with the honeycomb in the jar which is really neat. The honeycomb is tasty and soft enough you can mash it onto hot toast or a biscuit or schmere it on French toast. The honeycomb doesn’t melt, but it softens and becomes aromatic when warmed. It would also be a lovely addition to a cheese board – think multigrain crackers, a bit of brie or cheddar, then top with a nib of sweet sweet honeycomb …SWOON. Or cook with it like I did! I threw the whole honeycomb in with the pork because as the pork cooked, the honeycomb acted as a perfect natural thickener for the sauce giving me a luscious, delicious sauce. OMGoodness so good. I also picked up a couple jars to add to gift baskets for a charity auction I have coming up because the jars with the honeycomb are so pretty (and affordable because we’re smart like that ?) that they make a great little gift idea.
So when I say this recipe is easy enough for a weeknight, I mean that wholeheartedly. In the AM, we just throw all the Hoisin Honey Pulled Pork ingredients in the slow cooker, and let it go slow and low all day. I have made this recipe using a Boston butt cut of pork, as well as a smaller picnic roast and both worked. So you can just scale the size of roast to how many you are feeding, but either way, there is plenty of sauce.
Next we make our Pickled Cucumber Salad. This part of the recipe was inspired by Korean barbecue I had at the Food and Wine Festival at Disney. I had never had pickled cucumber before. I had never had cucumber paired with meat before (except on my Chicken Gyro Pizza). It was fantastic! So, I went that way here …got the pork going in the slow cooker, then made the salad and let that sit in the fridge all day too. The combination of the rich pork with the light and crisp cucumber salad is just right. In recipes like this, you need the acid, in this case vinegar, to cut the sweetness of the sauce, otherwise the sweet is too much. Knowing that is one thing, but then making it happen made my inner foodie gleeful.
Lastly, we put it all together. I went with toasty baguette, served open-faced because I just love how impressive this looks even though it was so easy. But if you want to skip that, then by all means dig those hamburger buns out of the freezer that you still have leftover from Labor Day and knock yourself out. It’s all good, especially if we save a bit of sanity in the process. So, you do you. ?
So that’s it folks. Rich delicious pork that couldn’t be easier to make, a light and crisp salad to go on top, and toasty bread to sop up the juices. Whether you are looking for something new for a Christmas gathering or an easy weeknight dinner to survive this busy season, Hoisin Honey Pulled Pork is a must-try. PIN to save, give it a try, and as always, let me know how the recipe works for you.
Hoisin Honey Pulled Pork with Pickled Cucumber Salad
For the Hoisin Honey Pulled Pork
- 1 3 lb Boston butt or picnic pork roast
- kosher salt and fresh cracked pepper
- 8 oz hoisin sauce
- ½ cup Don Victor® Orange Blossom Comb Honey Globe Jar
- 2 large cloves garlic chopped
- 2 heaping Tbs fresh grated ginger
- ¼ cup lite soy sauce
- 1 Tbs Thai chili sauce
- 1 Tbs sesame oil
For the Pickled Cucumber Salad
- 1 large cucumber sliced super thin (a mandolin makes this easier)
- ¼ cup diced red onion
- 3 Tbs rice wine vinegar
- 2 Tbs water
- ¼ tsp kosher salt
- ¼ tsp red pepper flakes
- couple pinches Chinese 5-Spice seasoning
- pinch fresh cracked pepper
- baguette sliced in 1-1/2-inch thick slices
- olive oil cooking spray
- Put all the ingredients for the Hoisin Honey Pulled Pork in the slow cooker and cook on low 8-10 hours until fall apart tender. Use two forks to break up the meat.
- While the pork is cooking, prepare the Pickled Cucumber Salad. In a medium bowl, toss together the salad ingredients. Refrigerate until ready to serve.
- Spray the bread slices well with cooking spray, then toast each side under the over broiler.
- Serve the Hoisin Honey Pulled Pork on toasty bread topped with Pickled Cucumber Salad. Yields: 6-8 servings.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.