Chef Tai's Pulled Pork Bbq
Serves: 2
Ally Shanahan
1 January 1970
Based on User reviews:
47
Spice
57
Sweetness
45
Sourness
33
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2270 g
Pork (boneless butt)1 cup
Sea Salt (packed kosher)1.5 tsps
Paprika1 tsp
Ground Cloves1 tsp
Ground Allspice1 tsp
Spice (5)1 cup
Chili Sauce (mae ploy)1 cup
Cider Vinegar1 cup
Ketchup2 tbsps
Water3 tbsps
White Sugar1 tsp
Salt1 tsp
Chili Powder1 tbsp
Sriracha1 tbsp
Balsamic VinegarDirections:
1
Season the pork with salt, sugar, and rest of the spices
2
Let it sit in the cooler for over night
3
Place the pork into the Deep Hotel Pan
4
Cover with thick foil and cook over low heat, turning the pork in the sauce occasionally, until very tender, about 8 hours
5
Transfer the pork to a large bowl; let rest for 30 minutes
6
Meanwhile, make the sweet chili bbq sauce by combining all of the ingredients and mix it well
7
Keep it in the Refrigerator
8
Using 2 forks, shred the pork; discard any large pieces of fat
9
Stir the shredded pork into the barbecue sauce mixed with sweet chili BBQ sauce
10
To serve, mound the pork on sandwich bread, a taco or a rice bowl