Pulled Pork Tenderloin (with Sweet Chili Sauce)
Pulled Pork Tenderloin is the quickest way to satisfy a craving for southern pulled pork. This east-meets-west Sweet Chilli Pulled Pork Recipe is a great take-along for all your spring and summer picnics.
Pulled Pork Tenderloin – The Easy Way!
Pulled pork is one of my favorite dishes. It’s so versatile on sandwiches, in tacos, on salad, or simply piled high next to an ear of fresh buttered corn.
Today I’m sharing Lori Lange’s recipe for Sweet Chili Pulled Pork Recipe from her fabulous new book The Recipe Girl Cookbook, named after her popular recipe blog RecipeGirl.com.
Chilli Pulled Pork Method
Lori’s Sweet Chilli Pulled Pork Recipe is genius!
Instead of slow-cooking pork butt for hours, she suggests poaching pork tenderloin in beer and vinegar for 1 hour, then shredding it and adding Thai Sweet Chili Sauce.
The results were astounding. This pulled pork tenderloin is tender and juicy with a spicy-sweet punch of Asian flavors. We served it on buns as pulled pork sandwiches with pickled red onions. Yet, you could serve it as a main dish protein with coleslaw, potato salad, baked beans, and homemade pickles!
I will being making Lori’s Sweet Chili Pulled Pork Recipe again. Very soon!
Ingredients Checklist
- Pork tenderloin (or piece of pork loin)
- Bottle of beer
- Rice vinegar (or apple cider vinegar)
- Water
- Garlic
- Ginger
- Kosher salt
- Ground black pepper
- Ground red pepper
- Thai Sweet Chili Sauce
Pro Tip: No need for a slow cooker (crockpot) or outdoor smoker. This recipe is made in a dutch oven on the stovetop!
Optional Serving Suggestions
Serve this fabulous pulled pork tenderloin on hamburger buns with a bbq sauce. Or skip the buns and just add barbecue sauce for southern bbq plates!
Use the pulled pork on nachos, in tacos, in soups and chilis, in wraps, and served cold on charcuterie boards.
Get the Full (Printable) Pulled Pork Tenderloin Recipe Below!
Sweet Chili Pulled Pork Recipe
Ingredients
- 1 1/2 pounds pork tenderloin
- 12 ounce bottle beer
- 1/2 cup rice vinegar
- 1/4 cup water
- 5 cloves garlic (medium) peeled
- 2 inch ginger piece peeled
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground red pepper
- 3/4 cup Thai Sweet Chili Sauce
Instructions
- Cut the pork in half lengthwise and then cut it crosswise into 2 1/2-inch chunks.
- In a medium saucepan, bring the ber vinegar, water, garlic, ginger, salt, black pepper, and red pepper to a boil over medium-high heat. Add the pork, cover and reduce heat to low. Simmer for 1 hour, or until the pork is very tender.
- Remove the pork from the liquid and transfer to a cutting board. Use two forks to shred the pork.
- Using a slotted spoon, scoop out and discard the garlic and ginger. Add the shredded pork and chili sauce to the pan. Stir to combine.
I followed this recipe exactly, except I added star anise and cinnamon stick. Yet my pork loin pieces did not shred.
I used organic Neiman Ranch pork loin. Very disappointed. Cutting into strips to make Thai rice noodles, pork, sweet bell pepper, oyster mushroom, Ming bean sprouts.
I’m re-heating the sauce in hopes it will reduce. I believe this dish needs more fat in order for the pork to shred. I may try this again but I’ll dry rub & marinate the pork loin in olive oil overnight before poaching in beer, rice vinegar & spices. I will also slightly reduce the amount of poaching liquid ingredients.
The Sweet Chili Pulled Pork was great. I made one change and used red pepper flakes. I served it with Naan bread and a sour cream, lime, cilantro sauce and thinly sliced cucumbers with some additional chopped cilantro on top. Delicious!
Delicious! I put it on a roll with some green chiles and Parmesan. Great weekend lunch!
This was easy and delicious. I’m keeping it to make it again.
That looks delicious.
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pulled pork sandwiches!
On a bun – better version of a sloppy Joe. Though nearly as sloppy…
I love pulled pork especially on a toasted bun!
Mmmmm. . . pulled pork! Can’t wait to try this recipe!
Pulled pork is a favorite at my house. We use the Big Green Egg.
We, here in the South love our bbq all ways! I especially like mine on a bun; sopping with my pops famous homemade vinegar based sauce!!