Pulled Pork, Please

I love alliteration. My boyfriend came across this PULLED PORK RECIPE and he’s never by the book when he cooks but he certainly takes the inspiration. So looks like we’ll be having pork sliders, tacos, sandwiches, and over rice for this week.

We followed the recipe with the exception of using garlic chili paste. We improvised the tastes and threw in some siracha, garlic, red pepper flakes.




You can use this pulled pork for tacos, sliders and sandwiches. It’s also great on pasta and rice because the juicy sauce is so flavorful. Feel free to cook the pulled pork for a little longer to make the pork more tender and melt-in-your-mouth. We prefer to use a bone-in pork shoulder, but it works great with a de-boned chunk of meat too. And, remember, don’t waste the sauce!


  • about 4-5 pound pork butt or pork shoulder
  • 1 medium onion, diced
  • 2 Tablespoons olive oil
  • 5-6 medium cloves garlic, minced
  • 1- 15 oz. can diced or crushed tomatoes
  • 2 Tablespoons finely grated fresh ginger
  • 1/4 cup fish sauce or soy sauce (but fish sauce tastes better! try it)
  • 2 Tablespoons chili garlic sauce
  • 1 Tablespoon spicy brown mustard
  • 1/4 cup brown sugar, packed
  • 1 teaspoon fresh cracked black pepper


  1. Pre-heat oven to 350 degrees F.
  2. Heat a medium sauce pan over medium-high heat. Then add oil, onion and garlic. Cook onions and garlic till soft and fragrant.
  3. Add tomatoes, ginger, fish sauce, chili garlic sauce, mustard, brown sugar and black pepper. Gently stir the sauce and simmer on low heat for about 5 minutes. Remove from heat and set aside.
  4. Heat large cast iron pan or deep oven proof skillet on medium-high heat. Lightly coat the pork shoulder with oil and season all sides with salt and pepper.
  5. Sear each side of the pork shoulder on the hot pan until the pork is brown. About 3-5 minutes per side.
  6. Remove the pan or skillet from the heat and lay the pork in the pan.
  7. Pour the tomato sauce mixture over the pork into the oven proof pan. Cover the pork with aluminum foil.
  8. Bake the pork for about 3-4 hours, or until the pork is tender and easily shreds with a fork.
  9. Allow the pork to rest for about 15 minutes before shredding the whole shoulder. Keep foil over the shredded pork to keep it warm before serving.

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