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Katsu Pulled Pork Sliders

Image for Katsu Pulled Pork Sliders
plate

Yield

75 and 150 Servings

kikkoman products used:

ingredients

75 Servings
17.5 pounds Pork leg roast, thawed               
Water (to cover)           
4.5 pounds Kikkoman Katsu Sauce               
100 each Slider rolls, whole grain rich, 1 ounce               

150 Servings
35 pounds Pork leg roast, thawed
Water (to cover)
9 pounds Kikkoman Katsu Sauce
200 each Slider rolls, whole grain rich, 1 ounce

directions

Remove netting from pork roasts, place in full-size 4-inch steamtable pans and cover two-thirds with water. Cover pans with foodservice film and foil and place in steamer for 5-6 hours, or until tender and the internal temperature reaches at least 145°F for 4 minutes. When tender, drain liquid, reserving all drippings. When cool enough to work with, but not cold, remove excess fat and then shred the pork by hand.

 

Mix Kikkoman Katsu Sauce with pork and add drippings back if needed for the pork and sauce to appear moist and juicy; refrigerate overnight.

 

Reheat pork in covered full-size 2-inch steamtable pans that are no more than half full, until the internal temperature reaches 165°F.

 

To serve, place 2 ounces of pulled pork and sauce on each slider bun.

 

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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