Sweet Sriracha Roasted Pulled Pork


Gahhhhhh!  I just took this out of the oven!!!   It was kind of like Thanksgiving day all afternoon today — I know you know what it’s like when you smell the turkey roasting all day long, and you can’t stop salivating.  The roast pork and its sauce was smelled so delicious that I had to leave the house until it was done.  I just couldn’t concentrate on anything! And then it was finally done, and  I had to take a bite — I get to do that before anyone else because I’m the cook, and I have to make  the world safe for everyone else.  And I saw stars . . .and little pigs dancing in heaven . . . and I heard harps.

More photos to come.   Working on the nachos now.  Hurry — run out and buy that pork butt!


  • about 3.5 pound  pork butt or pork shoulder
  • cooking oil to coat pork
  • fresh cracked black pepper to coat pork

For the sauce:

  • 1 tablespoon canola oil
  • 1 medium onion, diced
  • 5 large cloves garlic, minced
  • 1 (8-oz.) can tomato sauce
  • 3 tablespoons fish sauce
  • 1/4 cup  Sriracha hot sauce (seriously, 1/4 cup is not hot at all — gives it a nice warm flavor) or to taste.  You’re the boss of your own heat.
  • 1 Tablespoon apple cider vinegar (or whatever you like)
  • 1/2 cup hoisin
  • 1 tablespoon packed brown sugar
  • 1/2 teaspoon black pepper


  1. Pre-heat oven to 350 degrees F.
  2. Heat a sauce pan over medium-high heat, add oil, onion and garlic. Cook onions and garlic until they are translucent and fragrant.
  3. Add tomato sauce, fish sauce, Sriracha, vinegar, hoisin, brown sugar and black pepper. Stir the sauce and simmer on low heat for about 5 minutes. Remove from heat and set aside. After the sauce has cooled, taste and adjust heat and seasoning.  It’s pretty darn yummy.
  4. Heat large cast iron pan (I swear by mine) or deep oven proof skillet on medium-high heat. Lightly coat the pork shoulder with oil and season all sides with salt and pepper.
  5. Sear each side of the pork shoulder on the hot pan until the pork is a rich brown — about 3 or  minutes per side.
  6. Remove the pan or skillet from the heat and lay the pork in the pan. I cooked my pork roast in my cast iron skillet, but you can use any baking dish that it will fit in.
  7. Pour the sriracha-tomato sauce over the pork into the oven proof pan. Cover with aluminum foil.
  8. Now — some unfamiliar patience is called for.  Bake the pork for about 3-4 hours at 350 degrees or until the pork is tender and easily shreds with a fork.  For the 3 1/2 lb roast I cooked, it took just about four hours for it to be fall off the bone tender.  The sauce is unbelievably delicious — lots of umami flavor.
  9. Allow the pork to rest for about 15 minutes before shredding the whole shoulder. Cover the shredded pork with foil to keep it warm before serving.

And what am I going to do with this pork?

Saturday Dinner #1

Pulled pork with coconut rice and cucumber salad

Super Bowl Dinner #2

Asian Style Pork Nachos

Dinner #3

Asian Pork Tacos with red cabbage slaw, avocado and cilantro

All right everyone.  Start your forks!


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