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
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°F. Place 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?