If you own a slow cooker, dutch oven, or you have the patience to wait by your oven for hours, you should be making pulled pork as a staple of your Sunday meals.
There’s nothing quite like slow-cooked vegetables and meat married together in a delicious sauce melded together with the meat’s natural juices.
Served on a roll, over pasta, over rice, on a flatbread or pizza crust, in an empanada, taco or burrito wrapper, pulled pork is the gift that keeps on giving.
I’ve recently been experimenting with some Asian-inspired pulled pork recipes and I decided upon the one below as a great way to blend the vinegary, acidic bite of mustard, chili garlic sauce, and canned tomatoes with the unctuous delight of fish sauce and its accompanying garlic. The results were beyond amazing and any leftovers from the massive dish can be easily frozen for use on a rainy, lazy day when you don’t feel like cooking from scratch.
This Ginger Garlic Sweet and Sour Pulled Pork recipe is sure to satisfy even the most discerning of palates and makes a great game day treat as well for the upcoming playoffs and Super Bowl. Treat your family, your friends, or just yourself to this easy and delicious dish.
- 1 large onion, diced
- 1 chili pepper, diced
- 2 T fresh ginger, minced
- 6 cloves of garlic, minced
- 5 lb pork shoulder
- 1/2 C olive oil
- 28 oz can of crushed tomatoes
- 1/4 C fish sauce
- 2 T chili garlic sauce
- 1 T spicy mustard
- 1/2 C brown sugar
- Kosher salt
- Freshly ground black pepper
- Heat a large cast iron skillet over high heat. Simultaneously, pre-heat your oven to 350 degrees Fahrenheit.
- Coat the pork shoulder with 2 tablespoons of oil and season liberally on all sides with salt and pepper.
- Place the pork shoulder in the heated pan and brown and sear on all sides, approximately 3 minutes per side.
- Once seated, remove the shoulder from the skillet and put aside in a large, deep roasting pan. Turn the heat on the pan down to medium.
- Add onions, chili pepper, garlic, ginger, and the remaining oil to the pan and cook until caramelized.
- Add crushed tomatoes, fish sauce, chili garlic sauce, spicy mustard, and brown sugar to the pan and mix until well-combined and heated through.
- Dump the tomato vegetable mixture over top of the pork shoulder in the roasting pan. Cover the entire pan tightly with aluminum foil.
- Roast at 350 degrees Fahrenheit for 4 hours.
- Remove the pan from the oven and allow the meat to rest for 15 minutes before shredding finely with a fork.
- Shred the pork and vegetable mixture together, ladling off some of the excess fat, if desired.
- Serve over potato buns, flatbreads, spaghetti, rice, or however you wish and enjoy!