Asian Pulled Pork

Asian Pulled Pork

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Nicole Bredeweg


This is one of those original-recipe-went-wrong-but-we-saved-the-leftovers. The original recipe came from a cookbook titled "Ethnic Cuisine" by Elisabeth Rozin -- and the pork was tasteless to us. But, it was very tender and there was SO MUCH OF IT, that we didn't feel right throwing it away. The next night, we pulled out some of the pork, some peanut sauce, I added some more fish sauce, and, needing something sweet, some pineapple juice. And it turned out wonderfully! I've tried to duplicate it in writing, but any improvements YOU make, let me know, so I can try it, too!


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Stove Top


  • 2 lb
    boneless pork, cut into 1/2" cubes
  • ·
  • 4
    scallions, white and green chopped and kept separate
  • 1 Tbsp
  • 1 tsp
    ground lemon grass
  • 3 Tbsp
    sesame oil, maybe
  • 1/4 c
    fish sauce
  • 1 jar(s)
    thai peanut sauce
  • 1 c
    pineapple juice, or to taste
  • ·

How to Make Asian Pulled Pork


  1. First, this recipe is "in process". See my note for why -- but, if you feel a flavor is under-represented here, feel free to "fix" as you wish. And let me know what works!
  2. In a deep skillet or pot, place pork, scallions, sugar, and lemon grass. Add enough water just to cover. Bring to a simmer and cook uncovered for about 2 hours or until pork is tender. (If water cooks away before meat is tender, add more as needed.)
  3. After the meat is tender, and the water has cooked away, there should be some fat remaining in the pot. Preserve this, but remove the meat and shred it.
  4. Place meat back in the pan, add the fish sauce, peanut sauce, and pineapple juice. Heat through. The pork should have gained that almost paste-like texture; place on buns and serve immediately.

Printable Recipe Card

About Asian Pulled Pork

Course/Dish: Pork Sandwiches
Main Ingredient: Pork
Regional Style: Asian

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