Sweet with a little heat. That's what you'll find in this delicious Spicy Thai Pulled Pork recipe. Mix everything up in the slow cooker and then go about your day. You really can't get much easier (or tastier) than that! And it feeds a crowd, too!!
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The ingredients:
There are only a handful of ingredients you'll need to make this Spicy Thai Pulled Pork. They are a 6-7 pound pork butt, orange marmalade, Thai sweet & spicy chili sauce, rice wine vinegar, soy sauce, garlic, salt, pepper, and cornstarch. You'll also need a 7 or 8-quart slow cooker just to make sure that big ol' pork butt will fit nicely inside.
How to save money and feed a crowd:
The trick to feeding a bunch of people without spending a bunch of money with this recipe for Spicy Thai Pulled Pork is to buy a pork butt when it's on sale in the market and then keep it in the freezer until you need it.
Since the pork butt will store in the freezer (as long as it's well wrapped) for up to 6 months (probably longer), you can buy one now, even if you don't plan on serving it until you're ready to party in the backyard during summer. That is IF you can wait that long! LOL
When is the best time to serve pulled pork sandwiches?
If you're not prepared to wait until summer to make these easy pulled pork sandwiches, I completely understand!
If I was you, I'd think up a reason to have friends and family over as soon as possible (maybe for an impromptu game night), just so you can make and serve these amazing sandwiches! I promise you won't regret it one bit!!
Step by step instructions:
- Mix together the sweet spicy Thai chili sauce, orange marmalade, rice vinegar, soy sauce and garlic in a medium bowl.
- Place the pork butt into the slow cooker and season liberally with salt and pepper.
- Pour the chili sauce mixture over the pork butt, cover the cooker and set the cooker to high for 6 hours.
- After two hours, after 4 hours, and after 6 hours.
- Carefully remove the pork butt to a large tray and cover to keep warm.
- Ladle approximately 4 cups of the sauce remaining in the cooker into a medium saucepan and bring to a simmer over medium heat.
- Stir together the cornstarch and water and add it to the saucepan, stirring well until the sauce has thickened.
- Shred the cooked pork butt with two forks and top the shredded pork with the thickened sauce.
- Serve the Spicy Thai Pulled Pork on buns along with additional Sweet & Spicy Thai chili sauce, if desired.
Additional slow cooker recipes:
Slow Cooker Hawaiian Pineapple Chicken Thighs
Root Beer Country Ribs for the Slow Cooker
Slow Cooker Split Pea Ham Soup
German Slow Cooker Pork Ribs with Sauerkraut
Slow Cooker Pumpkin and Blueberry Cake
Make it a meal:
Crunchy, healthy, and completely addictive. This Sunflower Crunch Kale and Cabbage Salad has it ALL going on!! Dig in! You're going to love this colorful salad!
Caramelized Roasted Red Potatoes with Lemongrass, Garlic & Cilantro are crispy on the outside and creamy on the inside. They're an easy yet impressive side dish to serve family or guests.
Zucchini Ricotta Cookies are super soft, cake-like cookies with a light lemony flavor and a big burst of blueberry!
When you make this recipe, and I hope you do, I'd appreciate it if you'd take a moment to leave a star rating on the recipe card and briefly comment on why you rated it as you did. FYI - Google appreciates recipe ratings and, in turn, will share my recipes with more people. Thank you so much!!
Printable Recipe Card
Spicy Thai Pulled Pork with Orange for the Slow Cooker
Ingredients
- 1 7-8 pound pork butt
- 2 teaspoons coarse salt
- 1 teaspoon black pepper
- 1 jar (18 ounces) orange marmalade
- ¼ cup sweet and spicy Thai chili sauce
- 2 tablespoons rice vinegar
- ¼ cup soy sauce
- 4-5 cloves garlic minced
- ¼ cup cornstarch
- ¼ cup water
Instructions
- Season the pork butt with the salt and pepper and place into a 7 or 8 quart slow cooker.
- In a medium bowl, stir together the orange marmalade, chili sauce, vinegar, soy sauce, and garlic.
- Pour the sauce mixture over the pork butt.
- Cover the cooker and set the cooker to high for 6 hours.
- After the 6 hours is up, remove the pork butt to a large dish. Cover and allow to rest for 15 minutes.
- Ladle 3 cups of the sauce remaining in the cooker into a saucepan.
- Simmer the sauce over medium heat.
- In a small bowl stir together the cornstarch and water.
- Add the cornstarch mixture to the saucepan, stirring until the sauce thickens.
- Shred the pork with two forks, and pour the thickened sauce over the pulled pork.
- Season with additional salt and pepper to taste, if desired.
- Serve on buns with additional Thai sweet & spicy chili sauce, if desired.
Notes
Nutrition
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Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
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Until we eat again, I hope you have a delicious day!!
Robin says
Is this a boneless pork butt? Can a bone in pork shoulder be subbed for it?
Renée says
Hi, Robin!
You can certainly use a bone in pork shoulder, but be aware that it likely will take longer to cook due to the bone.
Once the meat is fall-apart tender, it's done. You can also check with an instant read thermometer and when it reaches 145 degrees in the thickest park of the meat (without touching the bone), it's done and ready to shred.
I hope this is helpful.
Take care and enjoy the recipe!
Renee
Kelsey says
How many does it actually serve?
Renée says
Hi, Kelsey!
I’ll adjust the recipe card soon with the serving and nutritional information, but this recipe will make at least 20 sandwiches.
Renee
Lisa says
Planning on making this soon. What brand of sweet & spicy thai chili sauce do you use? Thank you!
Renée says
Hi, Lisa. I’ve used several different brands over the years but Kikkoman is probably the easiest to find. I hope this helps.
Richa Gupta says
This looks amazing, perfect for dinner!
Hadia says
Such terrific flavors, Renee, and you made look so easy to put together!
Lucy Parissi says
You can never have enough pulled pork recipes and this looks like a delicious variation. Pinned 🙂
Renée says
Thank you so much, Lucy! You're going to love this!!