Recipe courtesy of Chef Tai's Mobile Bistro
Chef Tai's Pulled Pork BBQ
- Level: Intermediate
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 291
- Total Fat
- 16
- Saturated Fat
- 5
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 11
- Protein
- 22
- Cholesterol
- 78
- Sodium
- 393
- Total: 21 hr
- Prep: 30 min
- Inactive: 12 hr 30 min
- Cook: 8 hr
Ingredients
Pork:
5-pound boneless pork butt
1/2 cup packed dark brown sugar
1/2 cup packed kosher sea salt
1 1/2 teaspoons paprika
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon 5 spice
1 tablespoon ground coffee (espresso, not instant)
Sweet Chili BBQ:
1 cup mae ploy chili sauce
1/4 cup cider vinegar
1/2 cup ketchup
1/2 cup water
3 tablespoons white sugar
1 teaspoon salt
1 teaspoon chili powder
1 tablespoon sriracha
1 tablespoon balsamic vinegar
2 tablespoons water
Directions
- Season the pork with salt, sugar, and rest of the spices. Let it sit in the cooler for over night.
- Place the pork into the Deep Hotel Pan. Cover with thick foil and cook over low heat, turning the pork in the sauce occasionally, until very tender, about 8 hours. Transfer the pork to a large bowl; let rest for 30 minutes.
- Meanwhile, make the sweet chili bbq sauce by combining all of the ingredients and mix it well. Keep it in the Refrigerator.
- Using 2 forks, shred the pork; discard any large pieces of fat. Stir the shredded pork into the barbecue sauce mixed with sweet chili BBQ sauce. To serve, mound the pork on sandwich bread, a taco or a rice bowl.