Oven Roast Asian Pulled Pork for Tacos, Sandwiches, Sliders and More!
This oven roasted asian pulled pork is a tried and true recipe with high ratings from all our tasters! Loaded with flavor from our simple marinade, it’s amazing how truly simple this recipe is.
How to Make Asian Pulled Pork? It’s So Easy!
Our easy recipe for asian pulled pork is roasted for about 4 hours, our sauce cooks down into the pulled pork and what comes out of the oven is truly one of the best Asian pulled pork recipes ever.
- This recipe was tested on a 4.5 pound pork butt. But if you’re cooking with a smaller pork butt ( about 3.5 pounds) and don’t like too much sauce, then make half the sauce.
- If you’re making the full batch of sauce on a smaller pork butt, you’ll have plenty of sauce left over for your sliders, tacos, pasta, noodles or rice.
- Cooking the pork longer will make the sauce caramelize and becomes dark, charred and sticky sweet brown sauce.
- Cook the pulled pork for a little longer to make the pork more tender and melt-in-your-mouth. We prefer to use a bone-in pork shoulder, but it works great with a de-boned pork too
- All recipe details are in the recipe box below.
What are the Sauce Flavors?
The sauce has freshly ginger, onions, garlic, crushed tomatoes, chili garlic sauce, brown sugar, mustard and the all important fish sauce! Yes, all these amazing ingredients cook down to a sauce that you won’t want to waste. That’s why everyone is crazy about this pulled pork recipe. The flavors are deep, full of umami and so rich, it’s hard too resist eating 2-3 portions. It’s a saucy pulled pork that’s perfect for tacos, sandwiches, sliders and so much more.
Watch Video: Awesome Asian Pulled Pork Recipe:
How Long Does It Take To Make Pulled Pork in The Oven?
After about 4 hours, the oven roast pork butt (or pork shoulder) is super tender and shreds easily with just two forks. As we shred the pork, it literally just falls apart and we keep it in the sauce. The pork soaks up the sauce and that’s what gives the extra juicy-ness and flavor. Sometimes folks are scared to use the fish sauce but please don’t fear the fish sauce! Sure, it has a strong stench when you’re making the sauce. But when it cooks down into the pork, you don’t smell it any more and what it becomes is a delicious and flavorful combination of all the spices cooked together. If you’re still a little sketchy, then you can certainly use soy sauce and the results are still delicious. Hope you enjoy our oven roast Asian pulled pork recipe! Let us know what you think!
Oven Roast Asian Pulled Pork
- 4 lb. (1.11 kg) pork butt or pork shoulder
- 1 medium onion diced
- 2 Tablespoons (30 ml) olive oil
- 5-6 medium cloves garlic minced
- 15 oz. can (425 g) diced or crushed tomatoes
- 2 Tablespoons (30 ml) finely grated or minced fresh ginger
- 1/4 cup (60 ml) fish sauce or soy sauce (but fish sauce tastes better! try it) For Gluten Free use Tamari
- 2 Tablespoons (30 ml) chili garlic sauce or Gluten Free Hot Sauce
- 1 Tablespoon (15 ml) spicy brown mustard
- 1/4 cup (55 g) brown sugar , packed
- 1 teaspoon (5 ml) fresh cracked black pepper
- Pre-heat oven to 350°F.
- Add oil evenly to outside of pork shoulder and season all sides with salt and pepper. Heat large cast iron pan or deep oven proof skillet on medium-high heat. Sear each side of the pork shoulder on the hot pan until the pork is brown. About 3 minutes per side. Remove the pork from the skillet and set aside.
- In the same oven proof skillet, heat to medium heat. Add oil, onion and garlic. Cook onions and garlic until soft and fragrant. Add tomatoes, ginger, fish sauce, chili garlic sauce, mustard, brown sugar and black pepper. Stir together until well combined. Add the seared pork back into the skillet.
- Coat the seared pork with the sauce, ladling the tomato sauce mixture over to coat completely. Cover the pork with aluminum foil.
- Bake the pork for about 4 hours, or until the pork is tender and easily shreds with a fork. Skim off any excess fat, then shred the pork in the sauce.
- Keep foil over the shredded pork to keep it warm before serving. It tastes even better the next day! Serve on tacos, sliders, sandwiches, pasta or on rice. Don't waste the yummy sauce!