Sweet and Sriracha Spicy Oven Roast Pulled Pork
This week has been like a hurricane. In fact, the whole month of January feels like it disappeared in a flash. We’ve been fortunate to be working on some amazing projects and wonderful clients, but seriously, where did this month go to? We’ve been able to pull aside some time and tend to the garden, which has been totally happy with all this rain. In fact, they haven’t been happier! This years rainfall has been such a treat and we can never complain about wet days.
So to relieve ourselves from this manically crazy 2015, we tend to the garden, like old folks. Gosh, we do feel like old fogies when we’d rather pick citrus, pick beets and make meyer lemon puffs than to go out. Boring.
Cook the pork a little longer to cook down the sauce to an awesome, sticky caramel flavor.
What we’re really looking forward to is this Sundays’ Superbowl (Go Patriots!). And all we want to do is to do NOTHING. And sit on the couch. And read. And watch football. And eat this killer sweet and sriracha spicy oven roast pulled pork. Honestly, to keep life simple and sweet, all we need is our garden of fruit trees and an occasional pulled pork dinner.
Exactly one year ago today, 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.
Now this year to celebrate Super Bowl, 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.
There you have it, our agenda for this upcoming lazy Sunday Super Bowl and our menu: this pulled pork on tacos and nachos!
And as far as our agenda is concerned, we’re heading to Tokyo next week. Woot! Stay tuned.
Enjoy,
diane and todd
We’ll be eating lots of tacos on Super Bowl Sunday!
Sweet and Sriracha Spicy Oven Roast Pulled Pork
Ingredients
- 3 1/2 pounds pork butt or pork shoulder (1.4-2.25kg)
- oil to coat pork
- fresh cracked black pepper to coat pork
For the sauce:
- 1 tablespoon cooking oil (15ml)
- 1 medium onion , diced
- 5 large cloves garlic , minced
- 8 ounces tomato sauce (227g)
- 3 tablespoons fish sauce (45ml)
- 1/4 cup Sriracha hot sauce (60ml) or to taste
- 1 Tablespoon vinegar or apple cider vinegar (15ml)
- 1/2 cup hoisin (120ml)
- 1 tablespoon packed brown sugar (15ml)
- 1/2 teaspoon black pepper (3ml)
Directions
- Pre-heat oven to 350 degrees F.
- Heat a sauce pan over medium-high heat. Then add oil, onion and garlic. Cook onions and garlic till soft and fragrant.
- Add tomatoes, fish sauce, Sriracha, vinegar, hoisin, brown sugar and black pepper. Gently stir the sauce and simmer on low heat for about 5 minutes. Remove from heat and set aside. After the sauce has cooled, you can taste it and decide if you want to add more Sriracha.
- 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.
- Sear each side of the pork shoulder on the hot pan until the pork is brown. About 3-5 minutes per side.
- Remove the pan or skillet from the heat and lay the pork in the pan.
- Pour the sriracha-tomato sauce mixture over the pork into the oven proof pan. Cover the pork with aluminum foil.
- Bake the pork for about 3-4 hours, or until the pork is tender and easily shreds with a fork.
- 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
- 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.
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Let us know what you think!
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I wonder if this sauce could work with pulled chicken.
Hi Todd and Diane, I just cooked up a crockpot of your sriracha pulled pork. Fabulous flavors! I published my slow cooker method on SomethingNewForDinner, with credits to you and a link to your original recipe. It was delicious! Thank you for the recipe. I make the sauce and season and sear the pork butt like you do, then I throw it all in a slow cooker for 6 – 10 hours, depending on how much time I have and whether I slow cook it on low or high. When the meat is fork-tender I reduce the residual sauce to give it some thickness and then toss it with the pulled pork. It was a big hit with my family, particularly my son Mikey.
Looks amazing and I a, going to try it this weekend. The flatbreads also look great; are you able to let me know how you make them? Thanks
I’ve got this going right now and the smell of the hoisin is outta control — so it seems a shame not to give it credit 😉
perhaps sriracha-hoisin pulled pork is a more appropriate name! 🙂
Great use of light, fantastic contrast, we love your work.
This seems like a great dish for a party!! I just found your site and am loving searching through your delicious recipe archives!
Hi Todd and Diane –
This looks awesome. I can’t wait to try it. I’m thinking of modifying for a slow cooker. I’ll let you know how it goes! Miss you guys and your fabulous studio!
How was it in the slow cooker?
This looks phenomenal! Perfect for Super Bowl this weekend! I can’t believe how quickly January definitely flew by too!
I have 1/2 side of pork belly (been slow roasted for 3hrs) sitting in the fridge, was scratching my head wondering what to do with it and what should I find in my email!! I feel an adaption coming on . . . . . . . oh yes . . . whistling fades . . bouncing off into the kitchen!
Thanks guys!!
This looks so yummy! Do you think it would work in a crockpot??