Appetizers, casseroles, and delicious desserts all your guests will enjoy.

Party Themes

Looking to invite your friends over for a night of fun, these themed parties will entertain them till the party is over.


Creative ideas for instilling your children with memories to cherish for a lifetime.


Looking to redecorate or need some inspiration. These are my favorite looks.

Gifts from the heart

Nothing is more personal than when you make a gift and share it with your loved ones. Here are some creative ideas.

Look for love

My thoughts on love and why you should always look for it. You never know when or where it will show up.

Sunday, April 3, 2011

Asian Pulled Pork Sandwiches

Inspired by Craig Strong's Asian Pulled Pork Sandwich - see his recipe
The month of April, I am inspired to think ASIAN, mostly because I am deeply affected by the situation in Japan.  I can not imagine what they are going through. 
So while doing research "of all things Japanese,"  I have learned what a beautiful culture they have.  The food, decor and traditions.  A post will soon follow with 30 of my favorite Japanese - (Asian) inspired items but until then,  here is the first - Asian Pulled Pork Sandwiches.  I served these at a New Years Eve party and they were a big hit!


For the Pork
1 pork shoulder (Costco sells two, freeze one for later)
2 tablespoons vegetable oil
1 cup pineapple juice
2 cups Soy Vay veri veri teriyaki sauce
1 tablespoon brown sugar
salt and pepper to taste

For the Slaw
2 cups julienned red or green cabbage
¼ cup julienned carrot
¼ cup julienned red onion
½ teaspoon rice wine vinegar
¼ cup red bell pepper
1 tablespoon vegetable oil
3 dashes Tabasco
salt and pepper to taste
1 tablespoon chopped cilantro

For the Bread
8 Hawaiian rolls, cut in half
and toasted


Season pork shoulder with salt and pepper. In a medium saucepan add oil, place on medium-high heat, and brown pork shoulder on all sides. Remove and place in pan with all other ingredients of the pork mixture. Cover and bake in pre-heated 300˚ F oven for 3 hours the 250˚ for 1. Remove pork from liquid. Allow to cool enough to handle and pull into shreds and removing and fat. 
Simmer liquid and reduce by 50%. Strain liquid and mix ½ cup with pork.

In separate bowl, mix all slaw ingredients.
Serve Buffet style so guests can layer themselves.

Please like this post if you think you will ever make these.  Or become a fan of the blog on facebook.