Pulled Pork on Buns

Here’s an easy Sweet-Spicy Pulled Pork recipe from Tim Quirino, my son, who helped me get started on this blog. Tim suggested to marinate the pork with a dry rub for a few hours. Then cook the pork in broth for eight hours till tender. You’ll have an amazing pulled pork entrée that’s sweet and spicy, and velvety tender. Put pulled pork on a cheese-covered bun or serve with boiled jasmine rice. Great for back to school meals, too. This is an Asian In America recipe by Tim Quirino. Servings: 4 on bread buns, 6 if served with rice.

Prep Time1

Cook Time8

Total Time1 8

Course: Appetizer, Dinner, Lunch, Merienda, Snacks

Cuisine: American, Asian, Filipino

Keyword: Pulled Pork on Buns

Servings: people

Calories: 432kcal

Author: Asian in America

Equipment

Slow cooker
Large stock pot or Dutch oven: 8 quarts or 10 quarts (for stove-top cooking)

Ingredients

2 pounds pork shoulder no bones, fat trimmed
1/2 cup brown sugar
2 Tablespoons cinnamon powder
2 Tablespoons chili powder
2 Tablespoons red pepper flakes
2 Tablespoons garlic powder
2 Tablespoons onion powder
1 Tablespoon black pepper powder
2 cloves garlic minced fine
2 cans (7.5 fl. oz. each) ginger ale
1 piece beef bouillon cube
1 teaspoon salt
for serving with melted cheese slices on buns bread buns
1/2 cup barbecue sauce

Instructions

Marinate the pork: In a small bowl, mix the marinade ingredients : brown sugar, red pepper flakes, chili powder, onion powder, garlic powder, black pepper powder, minced garlic. Cover the entire slab of pork shoulder with this marinade. Place the pork in a non reactive bowl, cover with plastic, for 6 hours or overnight.
To cook in a slow cooker: In a crock pot or slow cooker, set the temperature to high. Place the marinated pork, ginger ale, barbecue sauce, salt and bouillon cube. Cover and simmer for 8 hours till fork tender. When done, allow the pork to rest till it cools down a little. The pork will be soft enough to flake. Serve on toasted bread buns with melted cheese, or serve as an entrée with boiled jasmine white rice.
Cook's Comments : How to cook stove-top - If a slow cooker is not available, boil the marinated pork shoulder in the ginger ale or broth stove top, covered, for 6 to 8 hours, over medium low heat or till tender.
Tim advised: “Resist the urge to open the lid to inspect the pork. If you keep opening the lid, it will take longer to cook.”
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Nutrition