Our juicy sriracha oven roast pull pork is a reader favorite because of the caramelized flavors. Make a batch of this Asian pulled pork recipe for your next party, Taco night or Game Day gathering. The best part are the leftovers!

Bowl of asian pulled pork with sriracha hoisin

Asian Pulled Pork Recipe

It’s been a busy month and all we were hoping for was to sit on the couch. Read. Watch Football. Honestly, to keep life simple and sweet, all we need is our garden of fruit trees and an occasional pulled pork dinner. Years ago we shared our favorite juicy Asian oven roast pulled pork recipe. Your response was positively pork-happy outstanding. Thanks for making this recipe and loving it just as much as we do.

We’ve making another favorite oven roast pulled pork, but this time it has all the sweet and sriracha spicy flavors in every bite. The pulled pork is tender and we bake it a little longer to get that delicious sticky, caramel flavor. Sure,  you can cook it a little less, but if you give it a little more oven love, you’ll get some seriously mouth watering flavor that will satisfy even the pickiest of eaters.

Video: Sticky Sweet & Spicy Sriracha Hoisin Pulled Pork Recipe

Sweet and Sriracha Spicy Oven Roast Pulled Pork in a baking dish
tacos made with asian pull pork with sriracha

Ways to Serve this Asian Pulled Pork

  • The most obvious is serving these delicious pulled pork as tacos. The flavors are a wonderful change to traditional taco filling flavors.
  • Nachos are amazing with this pulled pork. In fact, make loaded pulled pork nachos and you’ll be a hero.
  • Grilled cheese is an awesome way to enjoy this pork. Melty cheese sandwich stuffed with this pulled pork is fantastic.
  • In a bowl of rice. We LOVE eating this with a simple bowl of white or brown rice.
  • Green salad! Go lower carb with a pulled pork salad.

Sweet & Sriracha Spicy Oven Roast Pulled Pork

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Recipe adapted from our other Juicy Asian Oven Roast Pulled Pork Recipe.
You can use this pulled pork for tacos, sliders and sandwiches. It's also great on pasta and rice because the 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. Also, when cooking the pork a little longer, the sauce becomes a dark brown. This caramel flavor that comes from cooking down the sauce is awesome.
You can make adjustments on the sweet/spicy level of the sauce by adding more brown sugar or sriracha. Just taste the marinade before you pour it over the pork.
4.78 from 9 votes
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Ingredients

  • about 4 pounds (1.8 kg) boneless pork butt or pork shoulder
  • salt , to season pork
  • fresh cracked black pepper , to season pork
  • 1 Tablespoon (15 ml) oil
  • 1 onion , diced
  • 5 cloves garlic , minced

For the sauce:

  • 8 ounces (227 g) tomato sauce
  • 3 Tablespoons (45 ml) fish sauce or soy sauce
  • 1/4 cup (60 g) Sriracha hot sauce or to taste
  • 1/2 cup (138 g) hoisin
  • 1 Tablespoon (15 ml) vinegar or apple cider vinegar
  • 1 Tablespoon (12 g) brown sugar
  • 1 teaspoon (2 g) black pepper

Equipment

Instructions 

  • Pre-heat oven to 350°F/175°C.
    Preheat oven
  • In a bowl, mix together the 8 oz. tomato sauce, 3 Tablespoon fish sauce or soy sauce, 1/4 cup sriracha sauce, 1/2 cup hoisin, 1 Tablespoon vinegar, 1 Tablespoon brown sugar and about 1 teaspoon black pepper. Taste for flavor and decide if you want more sriracha sauce in the mix. Set aside.
    Mixing sauce
  • If needed, cut the pork shoulder/butt into 2-3 pieces so it can easily fit into your pan/baking dish. Lightly coat the pork shoulder with oil and season all sides with salt and pepper.
    Pork cut in half
  • Heat large cast iron pan or deep oven proof skillet on medium-high heat. Add about 1 Tablespoon of oil, the sear each side of the pork shoulder on the hot pan until the pork is brown. About 3-5 minutes per side.
    Searing pork
  • Push the meat to the sides and then add the diced onions and minced garlic. Cook for a minute or so, or until they are slightly softened. Remove from heat. If your skillet isn't oven safe, transfer to a baking dish.
    Onions cooking with pork
  • Pour the sriracha-tomato sauce mixture into the pan the pork, onions, and garlic. Stir and turn the pork to help the sauce distribute through the pan and over the pork.
    Sauce added to skillet
  • Cover the pork with aluminum foil.
    Cover with foil
  • Bake the pork covered at 350°F/175°C for about 4 hours or until the pork is tender and easily shreds with a fork and internal temp is about 200-205°F/93-96°C (smaller pork will take less time, larger or bone-in will take longer – even up to an hour less or more depending on the size difference and the size you cut the meat down to).
    Note: we like to cook our pork butt a little longer until the sriracha-tomato sauce cooks down and becomes darker. This rich, caramel flavor is fantastic.
    Baked pork
  • Optional – for crispier edges remove the foil and Broil at 500°F/260°C with the top of the pork about 6-inches from the oven element for about 5-10 minutes or until browned to your liking (keep an eye on it as it will go from browned to burnt quickly).
    Broiling pork in oven
  • Allow the pork to rest for about 10 minutes then skim off excess fat that has pooled at the top of the sauce.
    Skimming fat from sauce
  • Shred the pork with two forks pulling the chunks of meat apart. Mix the meat in with the sauce to coat the shreds. (We try to not over-shred the meat so there'll still be a good amount of longer pieces. It gives a nice variety of texture when eating.) Keep foil over the shredded pork to keep it warm before serving.
    Shredding pork with 2 forks

Video

Nutrition Information per Serving

Calories: 366kcal, Carbohydrates: 13g, Protein: 53g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.04g, Cholesterol: 137mg, Sodium: 1265mg, Potassium: 1025mg, Fiber: 1g, Sugar: 8g, Vitamin A: 139IU, Vitamin C: 9mg, Calcium: 38mg, Iron: 3mg
Course: dinner, lunch, Main Course
Cuisine: American, Asian, Chinese
Calories: 366
dish of sriracha asian pulled pork to serve

Some of our Favorite Sriracha Hot Sauces

Homemade Sriracha Sauce
Homemade Sriracha Hot Sauce
Yellow Bird Organic Sriracha Hot Sauce
Yellow Bird Organic Sriracha Hot Sauce
Huy Fong Sriracha Hot Sauce
Huy Fong Sriracha Hot Sauce

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