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Servings: 30

Weight Watcher Smart Points: 5

Preparation Time: 30 Minutes

Cooking Time: 480 Minutes

Ready In: 510 Minutes


  • 1 (12 Oz.) Bag Prepared Broccoli Slaw
  • 2/3 cup Brown Sugar
  • 2 Teaspoons Corn Starch
  • 1 Teaspoon Chinese Five Spice Powder
  • 1/2 Teaspoon Minced Garlic.
  • 2-3 Packages Dinner/Slider/Hawaiian Rolls
  • 1 Teaspoon Freshly Ground Pepper
  • 3 Lb. Pork Ribeye Roast
  • 1/4 cup Seasoned Rice Wine Vinegar
  • 1 Tablespoon Toasted Sesame Oil
  • 2 Tablespoons Toasted Sesame Seeds (Optional)
  • Sliders
  • 1 Tablespoon Soy Sauce
  • 1 cup Water


  1. In a small bowl combine the brown sugar, garlic, soy sauce, sesame oil, Chinese five spice powder and ground pepper.Mix with a fork until you have sort of a wet paste.Place your pork ribeye roast in a 6 quart oval crock-pot and spread the wet paste all over all the sides of the pork, flipping over as needed.Pour 1 cup of water into the bottom of the crock-pot.Cover and cook on low for 8-10 hours or on high for 5-6 hours.When cooked
  2. Remove pork from crock-pot and place on a plate or cookie sheet and let cool a little bit.While the pork roast is cooling make a slurry of 2 teaspoons corn starch and 1/4 cup cold water, add the slurry to the cooking juices in the crock-pot and cover and let cook for 30 minutes on high to thicken the juices.Shred the cooled pork and add back into the crock toss with the toasted sesame seeds (if using) and mix with the now slightly thickened juices.In a large mixing bowl toss the bagged broccoli slaw with the toasted sesame oil, seasoned rice vinegar and minced garlic.Cover bowl and refrigerated while your pork roast is cooking to let the flavors blend.Split open slider rolls, dinner rolls or Hawaiian rolls.Place a bit of the pulled pork on the bottom roll and top with some slaw.Top with the top bun.Eat and enjoy!

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