Slow Cooker Dim Sum Pulled Pork & Sweet Sesame Snap Peas


by: Lacycakes

Chinese BBQ pulled pork over mashed potatoes and topped off with the best sugar snap peas I've ever had.


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serves: 10

Pork BBQ rub

1 pork tenderloin

1/4 cup canola oil

2 tablespoons brown sugar

1 tablespoon kosher salt

1 tablespoon garlic powder

1/2 tablespoon ground white pepper

1 1/2 tablespoons dry mustard

2 teaspoons paprika

Barbecue Pork Bun Sauce

Adapted from Cuisine at Home (Issue no 74, April 2009)

1 teaspoon canola oil

1 small onion, diced

1 clove garlic, minced

2 tablespoons hoison sauce, oyster sauce & sesame oil

1/4 cup ketchup, soy sauce and apple sauce

1 teaspoon ground ginger

2 tablespoons Thai chili sauce and dark brown sugar

1 bottle beer

1 16 oz bottle root beer

3 tablespoons cornstarch

1 tablespoon water

1 tablespoon hoison sauce

Sweet Sesame Snap Peas

3 oz sugar snap peas

2 teaspoons Brummel and Brown yogurt spread (butter)

1/2 teaspoon salt

1/2 tsp sugar

sprinkle of sesame seeds

Nutrition Facts
Slow Cooker Dim Sum Pulled Pork & Sweet Sesame Snap Peas

Servings Per Recipe: 10

Amount per Serving

Calories: 205

  • Total Fat: 8 g
  •     Saturated Fat: 0.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 32.9 mg
  • Sodium: 1402.1 mg
  • Total Carbs: 18.7 g
  •     Dietary Fiber: 1 g
  •     Sugars: 12 g
  • Protein: 12.5 g

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1.  Combine the rub ingredients in a bowl. Rub the paste all over the tenderloin, let it stand for 2 hours or overnight.

2.  Saute onion in a sauté pan for 3-5 minutes, add garlic and cook for another 30 sec-1 min. Add hoison sauce, oyster sauce, sesame oil, ketchup, soy sauce, apple sauce and ground ginger. Stir to combine.

3.  Add chili sauce and brown sugar, stir to combine. Bring to a low simmer. Then add the beer. Simmer over medium-low heat for 12 minutes. Remove from heat and reserve. Refrigerate until needed.

4.  Add pork tenderloin, bbq sauce & rootbeer to your slow cooker. Turn on low, cover and cook for about 8-10 hours. Remove lid, take tenderloin out of slow cooker and shred using two forks. Turn the slow cooker with sauce to high. Combine the cornstarch, water & hoison in a small bowl and whisk into sauce. Allow to thicken then add pork. Toss to coat & serve.

5.  For the sugar snap peas...slice the sugar snap peas on a diagonal.

6.  Saute the peas in the butter for approx 2 minutes. Add sugar and salt and sauté for another 2 minutes or until crisp-tender.

7.  Sprinkle peas with sesame seeds & serve.

Cooks' note:
Pork BBQ Rub adapted from Cuisine at Home (Issue no 63, June 2007)
BBQ Pork Bun Sauce adapted from Cuisine at Home (Issue no 74, April 2009)

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