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Summer is almost here so that means time to fire up the crockpot while you enjoy the nice weather and have fun. We loved the flavor of this pulled more, but think it needed more spice. It’s easy to adjust to taste and was a nice change to the usual BBQ sauce flavor.

Here’s a tip to quickly shred the meat too! Use  your hand mixer. Beware it will splatter so if you can have someone stand near by with a towel to keep the splatter minimal or do it outside.

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Spicy Thai Pulled Pork with Orange for the Slow Cooker

(Adapted from Kudos Kitchen)

 

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1 7-8 pound pork butt
2 teaspoons coarse salt
1 teaspoon black pepper
1 jar (18 ounces) orange marmalade
¼ cup Sweet & Spicy Thai Chili Sauce
2 tablespoons rice vinegar
¼ cup soy sauce
4-5 cloves garlic, minced
¼ cup cornstarch
¼ cup water

Season the pork butt with the salt and pepper and place into a 7 or 8 quart slow cooker.

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In a medium bowl, stir together the orange marmalade, chili sauce, vinegar, soy sauce, and garlic. Pour the sauce mixture over the pork butt.

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Cover the cooker and set the cooker to high for 6 hours.


After the 6 hours is up, remove the pork butt to a large dish. Cover and allow to rest for 15 minutes.


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Ladle 3 cups of the sauce remaining in the cooker into a saucepan.


Simmer the sauce over medium heat.


In a small bowl stir together the cornstarch and water.


Add the cornstarch mixture to the saucepan, stirring until the sauce thickens.


Shred the pork with two forks, and pour the thickened sauce over the pulled pork.


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Season with additional salt and pepper to taste, if desired.


Serve on buns with additional Thai sweet & spicy chili sauce, if desired.


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