Sweet chili pulled pork

Pulled pork is like a marriage. It's not quite right if it doesn't get a little saucy. These tender pieces of pulled pork hit the mark, smothered in plenty of sweet chili sauce reminiscent of the sauce from my sweet chili BBQ chicken recipe. It's zingy. It's sweet. It's got a bit of heat humming in the background. Everything a pulled pork, or a marriage, should be.

The prep is easy and the cooking is hands-off. It starts with a pork shoulder drenched in sauce and slow-cooked in the oven for hours. The result is a tender cut of meat that easily falls apart when pulled by two lucky forks. Piled onto a bun with some crunchy veggies tucked in underneath, there's a whole lot to love in every messy bite.

Sweet Chili Pulled Pork
serves 6-8

4 lb (1.8 kg) pork shoulder
1 1/2 cups (375 mL) crushed tomatoes
3/4 cup (175 mL) malt vinegar
1/2 cup (125 mL) brown sugar
2 tbsp (30 mL) chili powder
2 tsp (10 mL) garlic powder
2 tsp (10 mL) onion powder
2 tsp (10 mL) salt
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground cayenne

Set the oven to 325°FPlace the pork shoulder in a roasting pan or large, deep baking dish. Stir the remaining ingredients together in a large mixing bowl then pour over the pork, ensuring the surface of the pork is fully coated. Cover with foil and place in the oven for 4 1/2 hours. 

Once removed from the oven, use two forks to shred the pork directly in the sauce. 

Pile onto sturdy buns or use however you like!

The other good thing about making pulled pork on a grey Sunday afternoon? Mr. Feedbag thinks I'm awesome right now. Saucy!

What goes into your pulled pork?


  1. You had me at sweet chili BBQ chicken!!!

  2. I have a slow cooker recipe that I love. It's all of the things you mention in your post - saucy, sweet, spicy - with the added benefit of cooking while I'm at work. :) It's a big pot luck hit. About the only thing I make especially for hubby (other than pulled pork) is Pad Thai, not because I don't like it, but because it's a lot of prep.

    1. I LOVE good Pad Thai and have never made it at home. Must try it!

    2. If you find a good, authentic recipe, I hope you post it. Mine is good, but I don't think it's terribly authentic. Never having been to Thailand, I find it difficult to judge. :)

  3. I guess to do this in the slow cooker, I would just put this all in said slow cooker and turn it all for all day on low? Or would there be other modifications that would need to be made? ~Colleen

  4. Pulled pork is a fav here too. I love your addition of the malt vinegar as well as your comment about keepin' it saucy {in a marriage and the pulled pork}.

    I'd probably throw it in the crockpot too to save time. I do so love having supper cooked when I walk in the door. :)

    1. I wish I loved my crockpot as much as, well, nearly EVERYONE I talk to. I think maybe there's something wrong with the heating element on mine? Nothing cooks properly in it. Complain complain complain... ;)

  5. It's a beautiful thing! :)

  6. This looks amazing!
    Question: How long would a pork shoulder roast take in the slow cooker?


    1. I don't have much success with my slow cooker, but I imagine 8 hours on low should do it. If it pulls apart with a coupla forks you're there!

  7. Looks awesome--making me hungry and eager to try making this myself in the future!

  8. I suppose to get this done within the sluggish oven, I'd simply place this particular just about all within stated sluggish oven as well as transform it just about all for those day time upon reduced? Or even might presently there end up being additional adjustments which will have to be produced?

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