Monday, June 29, 2009

Sweet 'N Spicy Asian Pulled Pork

I first tasted this recipe at a work party this spring. I changed it slightly to make it a little spicier. This dish is an interesting and delicious twist on pulled pork. The flavors come together to create something that at first is sweet but with a nice bite at the end. When using the sweet chili sauce, use as little or as much as you like. With this dish, you really can't go wrong! It may take some patience, but everything goes into a crockpot and cooks together until you have a deliciously tender meat for pulled pork sandwiches. This recipe makes a lot, so be sure and invite some people over for a casual and tastey get-together! It was a hit at our Uncle-Niece cooking day!

Sweet 'N Spicy Asian Pulled Pork

7 lb. Pork loin, shoulder or butt (here I used pork loin, it's what was on sale that day)
1 head of garlic, peeled
2 medium onions, peeled and cut in half
2 C. Lemon-lime soda
2 tsp. Chinese Five Spice (a little goes a long way!)
1 large can pineapple juice
1 can coconut milk
1 large bottle of Sweet Chili Sauce (located in the Asian aisle of any supermarket)
2 bags French rolls, sliced

Remove as much fat as you can from the pork and place it in the crockpot. Add the garlic, onions, and Chinese Five Spice powder. Add the soda. Fill the rest of the crockpot with water until the pork is covered. Cook on low a long time, at least 8 hours. (I cooked mine overnight) The pork should pull apart very easily.

Once the pork can be easily pulled apart with a fork, strain through a colander. Throw away the garlic pieces and onion. Pull the pork apart with forks, discarding any remaining fat. Put shredded pork back into the crockpot.

Add the coconut milk, about 1 1/2 cups of pineapple juice, and half a bottle of Sweet Chili Sauce. Stir and continue to cook on low another 3-4 hours. Taste to see if you want to add more chili sauce. If it begins to look dry, add more pineapple juice.

Once hot and the flavors have married, serve on sliced French rolls.

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