Asian Oven Roasted Pulled Pork Recipe

Yield: 8 Servings
Total Time:
4 hrs
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!
Update: This recipe was tested on a 4.5 pound pork butt. But if you're cooking with a smaller pork butt around 3.5 pounds and don't like too much sauce, then make half the sauce. If you're making the full batch of sauce on a 3.5 pork butt, you'll have plenty of sauce left over for your pasta, noodles or rice. Also, if you cook it a little longer, the sauce cooks down and caramelizes and becomes a sticky, sweet brown sauce.
Slow cooker note: we have not tested this recipe in a slow cooker, but from reader comments below, they have had success!


  • 4.5 pounds pork butt or pork shoulder (1820-2275g)
  • 1 onion , diced
  • 2 Tablespoons olive oil (30ml)
  • 5-6 cloves garlic , minced
  • 15 oz. diced or crushed tomatoes (425g)
  • 2 Tablespoons finely grated or minced fresh ginger (30ml)
  • 1/4 cup fish sauce (60ml) or soy sauce (but fish sauce tastes better! try it) For Gluten Free use Tamari
  • 2 Tablespoons chili garlic sauce (30ml) or Gluten Free Hot Sauce
  • 1 Tablespoon spicy brown mustard (15ml)
  • 1/4 cup brown sugar, packed (60ml)
  • 1 teaspoon fresh cracked black pepper (5ml)


  1. Pre-heat oven to 350° F.
  2. Lightly coat the pork shoulder with oil and season all sides with salt and pepper. Heat large cast iron pan or deep oven proof skillet on medium-high heat.
  3. Sear each side of the pork shoulder on the hot pan until the pork is brown. About 3 minutes per side.
  4. Remove the pork from the skillet and set aside.
  5. In the same skillet the pork was just removed from, heat over medium heat. Then add oil, onion and garlic. Cook onions and garlic until soft and fragrant.
  6. Add tomatoes, ginger, fish sauce, chili garlic sauce, mustard, brown sugar and black pepper. Stir together until well combined.
  7. Add the seared pork back into the skillet with the sauce and ladle the tomato sauce mixture over the pork. Cover the pork with aluminum foil.
  8. Bake the pork for about 4 hours, or until the pork is tender and easily shreds with a fork. We like to skim off any excess fat, then shred the pork in the sauce.
  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.

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