I’ve been contemplating about making pulled pork for such a long time. I was specifically day-dreaming of having eating it with tacos. What better way to make it than doing an Asian-style. My pantry is ‘mostly Asian’, so there was no need to shop for new ingredients.
This recipe is delicious and easy to make. The key is using two slabs of meat instead of one big chunk. I only needed about 2 hours of cooking time in the oven.
I would also like to highlight that that this is a small serving recipe. The amount is just enough for a family of 3 with some leftover for the next day.
Oven-roast with lid for 2 hours at 190c/375f until pork shreds easily.
Serve on tortilla wraps or burger buns with your favorite toppings. I used lettuce, cilantro, and sour cream, drizzled with Tabasco for some spice.
HOW TO MAKE ASIAN-STYLE PULLED PORK
- 2 pounds boneless pork butt or shoulder
- salt and ground black pepper (to taste)
- 1 teaspoon grated ginger
- 1 medium size onion (finely chopped)
- 5 cloves garlic (minced)
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 2 tablespoons sweet chili sauce or ketchup
- 1 tablespoon white vinegar (i used rice vinegar)
- 2 teaspoons sugar
- 1 tablespoon cooking oil
- 3/4 cup water or low sodium chicken broth
Recipe Notes and Tips:
- An alternative cooking method is using a slow cooker. Cooking time would take about 8 hours or longer for best results. There's no need to marinate the meat.
- Browning the pork is optional but it is worth doing it before it goes to the oven. Searing helps develop the flavor more.
- To save up on washing, use an oven-proof pot or pan (with lid) to sear the meat if you have one. Otherwise, use a roasting pan or any oven-proof pan and then cover it tightly with foil.
Last Updated on