A stovetop version of the BBQ classic, spiced up with a hot sauce infused gravy.
Ingredients
2-3 lb pork shoulder or tenderloin (I like tenderloin here, even though it is not traditional)
salt and pepper
1 medium onion, diced
2 tablespoons olive oil
5 cloves garlic, crushed
a 15 oz can of crushed tomatoes or tomato sauce
¼-1/2 cup of hot sauce, to taste (I used a combo or a citrusy yuzu sauce and tabasco)
¼ cup soy sauce
a splash of fruit juice or sugar (I like apple or orange, and have also used mango smoothie here!)
Instructions
Heat the oil in a large cast-iron or heavy-bottomed & lidded pot over medium-high heat. Season the meat with salt and pepper. Sear the pork until it is browned on all sides, then remove to a plate.
Add the onion and garlic and cook for 2-3 minutes or until softened and starting to color. Add the tomatoes, hot sauce, soy sauce, and juice/sugar. Bring the sauce to a simmer.
Add the meat and any juices back to the pot, and spoon sauce over the top of the meat. Cover the pot and reduce heat to low. Cook for 1-2 hours, or until the pork is falling apart or yields easily when you try to pull it apart.
Remove the pork from the sauce, and pull to shreds with two forks. Add the pulled pork back to the sauce and mix thoroughly to combine. Bring to a simmer and serve.
This recipe keeps well, even improves, in the fridge. It also freezes well.
Notes
If you have an oven-proof lidded pan like a Dutch oven, this can also be cooked in the oven - 3-4 hours at 300 or so. I find the stovetop version to be faster, which is why I usually do it this way.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/hot-sauce-pulled-pork/