Juicy Asian Oven Roasted Pulled Pork for Sliders, Pasta or Rice.

by on January 28, 2014

Juicy Asian Oven Roasted Pulled Pork Recipe for Sliders, Tacos, Rice and Pasta! from WhiteOnRicecouple.comThis is the unabashed, meat-lovers edition of pork. Apologies if the photo is an abrupt, in-your-face visual of juicy and saucy pork in its entirety. In fact, there’s no scattering of pretty garnish nor greens nor linen-pretty. It’s a delicious and amazing pulled pork dish and that’s pretty much all we wanted to share with you. Sometimes it’s more effective to just past all the words and give you a taste of the recipe as soon as possible.

The pulled pork is so amazing, we decided to get past all the fuss and get straight to the point. And here’s the point: make this as soon as you can.

Juicy Asian Oven Roasted Pulled Pork Recipe for Sliders, Tacos, Rice and Pasta! from WhiteOnRicecouple.comA few weeks ago we found some frozen pork shoulder in the freezer (surprise!) and needed to make something with it before it was forgotten again in the dark, abyss of the garage freezer. We had remembered a Lucky Peach magazine recipe for an oven pulled pork. Fast forward a few years later we now have some pork shoulder and an appetite for something porkie.

We went a little crazy with the spices, adding some big punches of flavor to the marinade and sauce. We’re not apologizing for it, but rather, we’re warning you because you’ll be so addicted to the flavor combination of garlic, fish sauce, mustard and sugar that you just might want to use this on some other of your favorite meats.

This was the pulled pork recipe that kept on giving. For our first meal, we had pulled pork tacos. Next, indulged in pulled pork over rice. Later, it was pulled pork sliders. Last, with what was leftover, we made a fabulous pulled pork pizza.

It wasn’t until we pigged out on all these juicy pulled pork dishes that we realized just how versatile and wonderful it was. And we’re not tired of it yet, because with Super Bowl next week, we’re already planning some stellar uses for our next batch. And how about you? If you make this and have some new ideas on how to eat it with, let us know. We’re all ears.

Enjoy,

diane and todd

Juicy Asian Oven Roasted Pulled Pork Recipe for Sliders, Tacos, Rice and Pasta! from WhiteOnRicecouple.com

Asian Oven Roasted Pulled Pork Recipe

Yield: Serves 6-8

Total Time: 5 hours

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!

Ingredients:

  • 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) For Gluten Free use Tamari
  • 2 Tablespoons chili garlic sauce or use Gluten Free Hot Sauce
  • 1 Tablespoon spicy brown mustard
  • 1/4 cup brown sugar, packed
  • 1 teaspoon fresh cracked black pepper

Directions:

  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.
Recipe Source: WhiteOnRiceCouple.com.

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{ 49 comments… read them below or add one }

1 Belinda@themoonblushbaker January 28, 2014 at 7:23 am

When I have leftover pulled pork, I love to make Asian styled steamed or baked pork buns. They simply are the best friend to the snackaholic. I have no problem with more recipes like this; we all need a bit of meat once in awhile.
It looks so tender and flavorful!

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2 Gerry @ Foodness Gracious January 28, 2014 at 7:55 am

Great minds think alike, I posted a pulled pork recipe this morning too and I think you’d like it ;) Yours looks crazy juicy, and you’re right, pulled pork is awesome for all sorts of stuff!

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3 Amanda W. January 28, 2014 at 9:12 am

Any chance this would work in a slow cooker – because I have a pork shoulder in the fridge and class tomorrow night. It would be great to come home to this!

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4 White on Rice Couple January 28, 2014 at 10:32 am

Amanda- yes, a slow cooker is great. We answered Ian’s comment about slow cooker options.

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5 Dorothy January 28, 2014 at 9:29 am

Looks really good but I would like to substitute beef for the pork. What do you think? Any suggestions for what cut of beef would work best?

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6 White on Rice Couple January 28, 2014 at 10:31 am

Dorthy- Beef would be great too. Any roast could work, as long as it’s cooked tender. So you might want to monitor the cooking time and see if 3-4 hours is enough. If not, cook it for longer.

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7 Christine Ames January 29, 2014 at 11:19 am

Dorothy, use a beef chuck roast–not an expensive cut!

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8 Ian January 28, 2014 at 9:30 am

Do you think this is something that could be done in a slow cooker? Low-Heat, maybe 6-7hrs?

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9 White on Rice Couple January 28, 2014 at 10:30 am

Ian- this can certainly be cooked in the slow cooker, what a great idea. Low heat for about 6-7 hours sounds reasonable. Please let us know how it turns out!

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10 Ian January 31, 2014 at 3:06 pm

I made the pulled pork in the slow cooker and it came out absolutely perfect. It was literally falling apart, so much so, that I barely had to do any shredding.

I followed the directions in the recipe how to prepare everything and used a bone in pork shoulder. I cooked it on low for 8hrs, so it didn’t spend to much time on “Keep Warm”. Did I mention it was awesome? I served it over large shell pasta.

One thing I noticed is that it came out a little spicier than I anticipated. I don’t know if that is because of the slow cooker or because I put a little to much of the chill-garlic sauce. Anyways, I would make this again without hesitating.

Thanks for the recipe.

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11 Stephen D. September 11, 2014 at 12:43 pm

Ian, Did you have to adjust any liquid for the slow cooker version? I am planning on picking up 8-9lbs pork butt, Did you find that your slow cooker fit the 4lb butt perfectly? I may have to use 2 slow cookers I’m thinking

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12 Emily January 28, 2014 at 1:09 pm

Looks divine!

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13 Brittany January 28, 2014 at 6:11 pm

Yes, yes, YES. I make pulled pork all the time and this looks like a fun variation to try! Plus, I’ll actually make a decent dent in my container of fish sauce for once! ;)

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14 kristel January 28, 2014 at 8:29 pm

i’m curious about what you used as toppings with the tacos and the pizza? going to make this thursday!

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15 Angela January 29, 2014 at 2:03 am

This looks amazing! Where do you get the chili garlic sauce (which brand)? Also the spicy brown mustard, I’ve never heard of this, is there a substitute?

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16 White on Rice Couple January 29, 2014 at 9:59 am

For the chili garlic sauce we’ve used a few brands in house and there hasn’t been too much of a difference. The one we have right now is by Huy Foods inc., same maker as the popular “rooster” sriracha sauce here in the US. When we were in Oz I can’t remember what you all had available in the stores. Spicy brown mustard is a mustard made from brown mustard seeds. It is pretty common in US stores, but must not be in Australia. Play with any mustard you like, just about any should be great. You just might need to adjust the quantity of mustard depending on which one you use and to your taste. Enjoy!

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17 Angela January 30, 2014 at 7:13 pm

Thanks for that, I’m making it now with a few substitutes, with a leg of lamb, in the slow cooker that I’ve never used before!! It will either be a miracle or a disaster!

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18 Dawn February 12, 2014 at 8:12 am

How did the lamb work for this recipe?

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19 john blyth April 1, 2014 at 7:45 am

I used lamb in the slow cooker and it wonderfull….. high for 2 hours then low for 8 hours ..meat falls of the bone and shreds like crispy duck …..

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20 Angela May 27, 2014 at 3:19 pm

Sorry Dawn just saw this post, it was great, I have made it with beef too, you can’t go wrong!

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21 Anna @ Bashful Bao January 29, 2014 at 10:18 am

That pork looks utterly amazing!! It’s the meal that keeps on giving!

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22 Ashley @ Big Flavors from a Tiny Kitchen January 29, 2014 at 12:49 pm

This looks outrageously delicious!

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23 Shannan January 30, 2014 at 10:47 am

This pork sounds like it would be great for something we call Asian Roll Ups-saute a little garlic and ginger in a skillet-add coleslaw mix or grated cabbage until it wilts a little, add your pork and some hoisin if you need extra liquid. We wrap this up in small flour tortillas with Chow Mein noodles, or almonds for a little extra crunch!

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24 Marie February 1, 2014 at 5:44 am

We made this for dinner last night and was it ever good. We used sriracha sauce in place of the garlic-chili sauce and it was so hot that we had to add another small tin of tomatoes, which made it perfect. Thanks for sharing such a great recipe.

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25 Poame February 1, 2014 at 6:59 am

Amazing!

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26 Melissa February 2, 2014 at 4:08 pm

I love making pulled pork! I usually make a Mexican style version, but I would love to mix it up and try this. Thanks!

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27 Jen February 2, 2014 at 10:22 pm

Made this for the Super Bowl and got rave reviews! Served with a tangy slaw and quick pickled red onions. The fish sauce was a great addition. Thanks!

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28 Jeff @ Cheese-burger.net February 5, 2014 at 3:08 am

I’m definitely going to make this as soon as I can. That just looks so delicious!

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29 Tom February 5, 2014 at 4:21 pm

Yesterday I par-boiled some country style pork ribs til fall off bone tender,shredded it up,threw in some taco seasoning and minced jalepino and made some killer
TACOS!

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30 Andy February 8, 2014 at 9:42 am

With pork shoulder, it usually has a large layer of fat on it, usually I leave it on and then just remove it, drain some of the juice out before before shredding, then adding the shredded pork back into my slow cooker (this is for a BBQ recipe). With this recipe should I remove the layer of fat from it, at all/before/after/part way through cooking?

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31 White on Rice Couple February 10, 2014 at 9:03 pm

We always leave it, but everyone has their own personal preference.

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32 JAMIE August 13, 2014 at 11:15 am

LEAVE IT!! It adds SERIOUS Umami or FLAVOR! It just DOES!

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33 grace February 9, 2014 at 5:31 pm

We made this today. It was quite good though a bit on the salty side — perhaps it was our Golden Boy fish sauce. We served it as part of our lettuce wraps with red lettuce, a bit of rice and some Vietnamese pickled carrots. The pickles added a bright sweet and sour note to the dish. Yum.

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34 JJ Biener February 9, 2014 at 7:12 pm

A friend of mine posted this on Facebook a couple of days ago, and I thought it looked wonderful. Today I cooked up my own version of it. You can see my take on this delightful dish at http://constructingalife.com/2014/02/09/adventures-in-pork/

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35 Kate February 11, 2014 at 7:34 pm

YES! I’ve been looking for a pulled pork recipe using a cast iron skillet or similar… something that doesn’t require any special equipment, but lots of time to heat the apartment despite all our drafts. This looks so amazing and I can’t wait to try.

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36 Laura February 22, 2014 at 1:48 pm

Has anyone made this with pork tenderloin or is that too lean?

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37 Kristin August 4, 2014 at 4:11 pm

I have made this recipe several times with pork tenderloin and it has always turned out wonderfully. I put it in the slow-cooker on low for around eight hours. :-)

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38 Nan February 24, 2014 at 8:50 am

“Wow” is what my husband said when he tasted this. He absolutely loved it. I then tried to convince him that we needed to buy your cookbook.. didn’t need much convincing!

Yum!

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39 Laura February 26, 2014 at 3:27 pm

Ok, I am going to answer my own question. I made it with about 3 lbs of tenderloin. Probably cooked for 2-2.5 hours. It’s super tasty but WAY too peppery. I ended up adding half a can of coke to cut the pepper and put it back in the oven for 15 mins. I think I’ll add the coke upfront next time and cut the brown sugar. Very tasty!

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40 elky February 26, 2014 at 10:36 pm

I made this last night and it turned out awesome! I cooked it in a crockpot but seared the meat first. Looking forward to left overs. I will definitely make this again.

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41 Audra February 28, 2014 at 5:49 pm

I made this tonight. Just as good as I expected! Next time I would double the sauce because mine roasted away. I did think it was salty too but I was thinking next time if serve over rice with a baby bok Choy side … I think that would balance. I will definitely make again! Made me smile & my house smells soooo good! Thanks for another great recipe. Ps. Your blog is my original favorite & defined for me what “blog” even meant. From one food loved to the next… Thank you Diane & Todd. One final note… Your book was first on my Christmas list this year… Congrats!

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42 Corey March 30, 2014 at 11:06 am

I did this recipe in the sous vide, 176 for 16 hours. pulled the liquids and reduced by half, added some cornstarch and water, mixed back into the shredded pulled pork. Fabulous pork awesome!

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43 katie abel April 11, 2014 at 3:54 am

Um…there are no words to describe how much we LOVED this!!!! LOVED. I mean, that’s a word…but it just doesn’t seem to capture how much we enjoyed this recipe. I got a 4.5 lb cut…so it lasted for many meals. Just finished the last bit tonight. First night we used it in tacos with a Wasabi Slaw I make (cabbage, green onion, shaved carrots, wasabi mayo, cilantro). Second round was on it’s own with a side salad. Third and Fourth mixed it into a soft egg scramble with a bit of crème fraîche for breakfast, and again for dinner tonight. Yum, Yum, Yum.

One quick question…sounds crazy…but if we wanted to swap out the decadent pork for less exciting (but healthier) chicken, any reco’s on edits? Would you recommend a full bird? Or pieces on the bone? Thoughts on cooking temp and time?

I’ve never made pork before, so…thank you for making it so easy, and, absolutely delicious!

Sincerely.

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44 White on Rice Couple June 24, 2014 at 10:08 pm

A full chicken would work great. Same temp, less time. Maybe about 1 1/2 hours. If you do pieces on the bone that would work too, just reduce the time even more. I’m guestimating about 45 minutes, depending on their size.

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45 JAMIE August 13, 2014 at 11:17 am

Awesome! I was thinking the SAME thing! Though Im in love with the pork shoulder!

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46 Trisha August 10, 2014 at 10:41 pm

Sounds delish! If I make this with a smaller amount of pork, like 2.5 pounds, should I half the recipe for sauce and decrease cook time?

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47 White on Rice Couple August 12, 2014 at 9:43 am

Hi Trisha,
yes, most likely it would be best to half the sauce recipe and cook it for less. But keep checking it and if it’s not tender enough, then cook it for a little while longs. Best of luck and let us know how it turns out!

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48 JAMIE August 13, 2014 at 11:13 am

I made this last night!! Juicy Asian Oven Roasted Pulled Pork made into sliders, street tacos, pizza topping, pretty much every dish imaginable until it runs OUT! I WANNA MARRY THIS SAUCE! O-M-G! I never cooked with fish sauce or garlic chili sauce before, but those combined with fresh grated ginger, onion, brown sugar, spicy mustard, crushed tomatoes, onion, sea salt and fresh cracked pepper made me lose my friggin MIND! The cast iron skillet was a new idea for me to just stick into the oven. I didnt have the foil on all the way on one side so it slight scorched the sauce on that side…but basically caramelized it into a rich gooey delight on that part of the pan. The rest was perfectly simmered, silky fall apart meat and the SAUCE! WOW! I cant believe how amazing this turned out! I would have baked it 1/2 hour under the 3.5 hours and maybe checked it at 2.5 hours in…worth every damn minute! The whole apt and building was saturated in Happy Smells! This was worth the oven time as opposed to my beloved SteamPot….Makes me wonder how this would work with chicken..and did I tell you about the SAUCE?!! I did? Well Imma say it AGAIN! O-M-G the sauce will blow your head OFF!!

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49 FoodFlav September 7, 2014 at 12:47 am

Hmmmm Look Sooo Delicious! Well I’ll Try this Recipe hope everything so as per plan and taste good.

Thanks :)

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