Sweet Chili Pulled Pork Recipe
Pulled Pork Tenderloin is the quickest way to satisfy a craving for southern pulled pork. This east-meets-west Sweet Chili Pulled Pork Recipe is a great take-along for all your spring and summer picnics.
When Lt. Dan and I first started dating, we were in college and both waited tables at popular restaurants. He happened to work at a barbecue joint down the street from our school that made the most amazing ribs and pulled pork.
I always looked forward to meeting up after work, for a few reasons.
One, he was (is) pretty cute.
Two, he would be saturated by the intoxicating aroma of “man” and “smoky meat” (They should bottle that scent.)
Three, he would sometimes bring me a pulled pork sandwich.
Now we could ponder the complexities of romance and compatibility for hours, but I’m fairly certain his meaty perfume and pulled pork gifts were the reasons I fell in love with him.
Thankfully we were compatible as well.
Pulled pork is one of my favorite dishes. It’s so versatile on sandwiches, in tacos, on salad, or simply piled high next to an ear of fresh buttered corn.
Today I’m sharing Lori Lange’s recipe for Sweet Chili Pulled Pork Recipe from her fabulous new book The Recipe Girl Cookbook, named after her popular recipe blog RecipeGirl.com.
Lori’s Sweet Chili Pulled Pork Recipe is genius!
Instead of slow cooking pork butt for hours, she suggests poaching pork tenderloin in beer and vinegar for 1 hour, then shredding it and adding Thai Sweet Chili Sauce.
The results were astounding. This pulled pork tenderloin is tender and juicy with a spicy-sweet punch of Asian flavors.
I will definitely being making Lori’s Sweet Chili Pulled Pork Recipe again. Very soon!
Sweet Chili Pulled Pork Recipe
Ingredients
- 1 1/2 pounds pork tenderloin
- 12 ounce bottle beer
- 1/2 cup rice vinegar
- 1/4 cup water
- 5 cloves garlic (medium) peeled
- 2 inch ginger piece peeled
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground red pepper
- 3/4 cup Thai Sweet Chili Sauce
Instructions
- Cut the pork in half lengthwise and then cut it crosswise into 2 1/2-inch chunks.
- In a medium saucepan, bring the ber vinegar, water, garlic, ginger, salt, black pepper, and red pepper to a boil over medium-high heat. Add the pork, cover and reduce heat to low. Simmer for 1 hour, or until the pork is very tender.
- Remove the pork from the liquid and transfer to a cutting board. Use two forks to shred the pork.
- Using a slotted spoon, scoop out and discard the garlic and ginger. Add the shredded pork and chili sauce to the pan. Stir to combine.
I followed this recipe exactly, except I added star anise and cinnamon stick. Yet my pork loin pieces did not shred.
I used organic Neiman Ranch pork loin. Very disappointed. Cutting into strips to make Thai rice noodles, pork, sweet bell pepper, oyster mushroom, Ming bean sprouts.
I’m re-heating the sauce in hopes it will reduce. I believe this dish needs more fat in order for the pork to shred. I may try this again but I’ll dry rub & marinate the pork loin in olive oil overnight before poaching in beer, rice vinegar & spices. I will also slightly reduce the amount of poaching liquid ingredients.
The Sweet Chili Pulled Pork was great. I made one change and used red pepper flakes. I served it with Naan bread and a sour cream, lime, cilantro sauce and thinly sliced cucumbers with some additional chopped cilantro on top. Delicious!
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Delicious! I put it on a roll with some green chiles and Parmesan. Great weekend lunch!
This was easy and delicious. I’m keeping it to make it again.
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That looks delicious.
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pulled pork sandwiches!