Spicy Thai Pulled Pork with Orange for the Slow Cooker

4 from 1 vote

Spicy Thai Pulled Pork with Orange for the Slow Cooker

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!!

Prep Time5

Cook Time6

Total Time6 5

Course: Easy Slow Cooker, Main Course, Slow Cooker - Main Course

Servings: servings

Calories: 280kcal

Author: Renee Goerger

Equipment

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

Store any leftovers in the refrigerator in an airtight container for up to 7 days.

Cool completely and freeze leftovers in airtight containers for up to 4 months.

Nutrition