Asian,  Cooking for a Crowd,  Dinner,  Pork,  Recipes

Spicy Honey Pulled Pork

I LOVE pulled pork…it is so flavorful and a great option for feeding a crowd (or our family). Not enjoying any fat on my food, I shred it neurotically, so you’re only left with lean pork. And it freezes beautifully, so you can make a big batch and save some for a future meal. Usually I gravitate to Southern flavors, lots of brown sugar, cumin, celery seed. Sometimes I go out on a limb with still more cumin, but amp up the chipotle chili powder and the pork is ready for a Mexican-inspired meal. Inspired by a food article (I am constantly reading), I went in a totally different direction, and created my FAVORITE pulled pork ever! With hints of chili paste and honey this pulled pork is Asian-inspired and incredible! In our house, we enjoy this pork over rice, with noodles, in quesadillas, and best of all on homemade nachos!

Best nachos ever! Spicy Honey Pulled Pork with black beans, shredded cheese and homemade nachos.
A picture can never convey the mind-blowing deliciousness of this dish!
Spicy Honey Pulled Pork
Author: Kate Wagner
Serves: 20
Not a fan of heat? You can make this dish less spicy by reducing the amount of chili paste. My recipe calls for 4 tablespoons, try 2 or 3 instead. Happy cooking!
  • 2 Onions, yellow, medium, cut into 1/2 inch slices
  • 12 Garlic cloves, smashed
  • 10 lb. Pork shoulder roast or butt
  • 2 tbsp Kosher salt
  • 1/4 cup Chipotle chili powder
  • 2 cups plus 1/4 cup Apple cider vinegar
  • 2 cups plus 1 cup Orange juice
  • 4 tbsp Ground chili paste
  • 1 cup Honey
  1. Preheat oven to 250.
  2. Lay sliced onions and garlic in a large Dutch oven or casserole dish.
  3. Rub pork all over with Kosher salt and chipotle chili powder.
  4. Place pork in cooking vessel, pour 2 cups of Apple cider vinegar and 2 cups of orange juice over the pork.
  5. Cover tightly with aluminum foil and cook in the oven for 6 hours.
  6. Remove from the oven and carefully transfer to a foil-lined sheet pan. Let cool at least 30 minutes, until you can easily shred the pork.
  7. In the meantime, pour the braising liquid through a fine mesh sieve into a bowl. Reserve 3 cups of the braising liquid, discarding the rest. Add remaining apple cider vinegar and orange juice. Whisk in ground chili paste and honey. Set aside.
  8. Shred the pork, discarding the fat, and place in a large casserole dish. Pour liquid flavoring mix over the pork, and using your hands, throughly combine.
  9. Serve immediately, or refridgerate for up to 3 days. Rewarm in a 300 degree oven before serving.


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