Pulled Pork Stir Fry

By • June 1, 2015 0 Comments

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Author Notes: This recipe started as a pulled pork bim bim bop that failed pretty spectacularly, so I just threw all the ingredients into a wok and mixed it all together. It was so good that I started tweaking the "recipe" until I came up with this.

The first part of this recipe is the pulled pork. If you have a pulled pork recipe you prefer, feel free to use it. Try to avoid anything with barbecue sauce already added. This one is pretty basic, meaning that it can be used for lots of things, or added to things that don't normally call for pulled pork (grilled cheese sandwich, anyone?) without losing the essence of the original recipe.

The "serves 2" below is for the stir fry portion of the recipe, since roasting an entire pork shoulder will yield enough to feed an army.
Hi, I'm Brian.


Serves 2

Very Slow Roasted Pork Shoulder

  • 1 large pork shoulder
  • 2 tablespoons soy sauce
  • 4 tablespoons sesame oil
  • 1 lime, zested and juiced
  • 4 cloves of garlic, minced
  1. Combine the soy sauce, sesame oil, lime juice, lime zest, and garlic and set aside.
  2. With a serated knife cut through the fat of the pork shoulder in a cross-hatch pattern. Make sure you cut deep enough that you see meat. Rub the pork shoulder with the soy sauce marinade, wrap it tightly in aluminum foil, and place it in a baking dish. Place the baking dish in the oven at its lowest setting–200º or so–and cook for 8 to 12 hours. Let's say at least 8 hours, but for as long as you can handle yourself in the same room as slow-roasting pork.
  3. When the pork is finished remove it from the oven and discard the aluminum foil, bone, and as much of the gnarly fat as you can. Don't worry, plenty of fat–and flavor–has rendered itself into the meat. Using two forks shred the meat.

Pulled Pork Stir Fry

  • 2 tablespoons sesame oil
  • 2 cups cooked brown rice
  • 1 cup pulled pork (recipe above)
  • 2 egg
  • 2 teaspoons fish sauce
  • 2 scallion, sliced
  • 2 tablespoons Sriracha
  • 2 tablespoons soy sauce
  • 1/4 cup fresh cilantro, roughly chopped
  1. Heat the sesame oil in a wok over medium-high heat.
  2. Add the rice in a single layer, but don't take this literally; all you're trying to do is maximize the fry.
  3. Add the following ingredients without stirring: pulled pork, egg, fish sauce, green onion, and sriracha.
  4. Let the rice continue to fry for a few minutes, then add the soy sauce and cilantro.
  5. Remove from heat and stir. The soy sauce should loosen the bits of rice stuck to the wok, the heat should cook the egg, and the green onion and cilantro should be warm but not cooked.

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