General Tao pulled pork
- Preparation 45 min
- Cooking 3 h 30 min
- Servings 4 to 6
- Freezing Absolutely
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🐷 From Cookbook Tome 1 to a pulled pork twist
This General Tao pulled pork is one of my proudest creations. My famous General Tao sauce was developed for my first cookbook, Tome 1, and one day I thought « what if I used it with pulled pork instead of the traditional fried chicken? » Honestly, it was one of the most beautiful revelations of my cooking life. Almost as beautiful as the birth of my kids. The result? Ultra-tender pork that melts in your mouth, coated in a sweet-savory, lightly spicy sauce. You’re going to LOSE IT, for real.
🔥 The secret: 3.5 to 4 hours of slow oven cooking
The trick with a great pulled pork is to plan for plenty of cooking time. I always count 3.5 hours and let it go up to 4 if the shoulder is on the bigger side. That’s what guarantees meat that shreds itself with a fork. Too long with a good picnic shoulder? Impossible, it stays juicy as anything thanks to the coconut milk and slow cooking. Another key: properly sear the pork shoulder pieces at the start in the Dutch oven, that’s what adds all the deep grilled flavors.
🍚 A dish that reinvents itself endlessly
My favorite combo is basmati rice with sesame seeds and green onions. It’s absolutely mind-blowing that way. But seriously, throw it in a sandwich with cheese and lettuce, on a poke bowl, in tacos with a little cilantro. Whatever the version, you’ll lose your mind. That’s the beauty of a great pulled pork: you make a big batch on Sunday and eat 3 or 4 different versions during the week without ever getting tired of it. It’s the ultimate stress-free entertaining recipe.
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🐖 The right pork shoulder
Grab a big picnic pork shoulder. About 1.5 kg with the bone in. It’s the perfect cut for long braising: fatty and collagen-rich, it transforms into ultra-tender meat after several hours. Cut it into 6 large pieces and keep the bone during cooking. The bone adds tons of flavor and gelatin to the cooking liquid for a really rich sauce. Remove the rind before cooking.
🥩 Better sear = better flavor
Before braising, take 10 to 12 minutes to properly sear each piece of pork in the Dutch oven. It’s tempting to skip this step but it’s THE step that makes the biggest difference. The Maillard reaction on the meat is what adds all the deep, grilled flavors to the final dish. Hot Dutch oven, generous splash of olive oil, and don’t disturb the meat too much so it gets that beautiful golden crust.
⏰ 3.5 to 4 hours, no less
At 350°F, count on 3.5 hours minimum and up to 4 if your shoulder is on the bigger side. It guarantees your pork will shred itself with a fork without you having to force it. The number one mistake people make: not cooking it long enough. The meat resists, it doesn’t shred well, and you end up with something fibrous. The longer it cooks, the more tender it becomes, as long as you have enough liquid.
🍴 Shred with 2 forks. NEVER with a stand mixer
Pull the meat out of the Dutch oven onto a large cutting board. Using two forks, gently break the flesh into shreds. Take this opportunity to remove the large visible chunks of fat. Toss them, you don’t want them in the final dish. And NEVER shred with a stand mixer, it crushes the meat instead of separating it into clean strands. The shredded texture is the whole point of pulled pork.
🌶️ For an extra kick
The recipe uses 1/2 tablespoon of Sriracha in the sauce, which gives subtle heat. If you like it spicier, double the amount or add crushed chili flakes as a finishing touch when serving. The brown sugar will naturally balance the heat. You can go further than you think without it becoming overwhelming.
🍞 For the brioche bun version
Want to make the burger version? Buy brioche hamburger buns at the grocery store. Every grocery store carries them right next to the regular hamburger buns, no specific brand needed. Lightly toast them, add a generous scoop of pork, top with cheddar cheese and a bit of iceberg lettuce for crunch. It’s absolutely incredible, seriously.
✅ What to serve with my General Tao pulled pork?
My classic remains basmati rice with sesame seeds and green onions. For something more complete and fresh, I serve it with my Asian cucumber salad. The contrast between the sweet-savory pork and the vinegared cucumber is spot-on. Otherwise, slip it into a poke bowl with edamame and avocado, into soft tacos with cilantro and lime, or into a brioche bun for the sandwich version with cheese and lettuce.
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Ingredients
- 1 picnic pork shoulder roast, about 1.5 kg, rind removed, cut into 6 large pieces (keep the bone)
- Olive oil
- Salt and pepper to taste
For the dry rub
- 2 tablespoons (30 ml) ginger powder
- 1 tablespoon (15 ml) garlic powder
- 1 teaspoon (5 ml) onion powder
- Salt and pepper to taste
For the cooking
- 1 can light coconut milk (400 ml)
- 1/2 cup (125 ml) soy sauce
- 1/3 cup (80 ml) rice vinegar
- 1/4 cup (60 ml) asian sweet chili sauce
- 2 tablespoons (30 ml) fish sauce
- 2 tablespoons (30 ml) toasted sesame oil
- 1/2 cup (125 ml) white wine
For the General Tao sauce
- 1/2 cup (125 ml) water
- 3/4 cup (175 ml) brown sugar
- 1/3 cup (80 ml) white vinegar
- 2 tablespoons (30 ml) white wine
- 2 tablespoons (30 ml) soy sauce
- 2 tablespoons (30 ml) oyster sauce
- 1/2 tablespoon (7 ml) Sriracha
- 1/2 teaspoon (2.5 ml) grated fresh ginger
- 1 teaspoon (5 ml) toasted sesame oil
- 3 teaspoons (15 ml) cornstarch diluted in 1/4 cup (60 ml) cold water
- Sesame seeds for serving
- Green onion slices for serving
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Preparation
- Preheat oven to 350°F (180°C).
- In a large casserole dish heated over medium-high heat, drizzle with olive oil.
Brown pork pieces and bone on all sides, about 10 to 12 minutes total. Season generously with salt and pepper. - In a bowl, combine ginger, garlic and onion powder. Season with salt and pepper, pour over meat and coat well.
- Add coconut milk, soy sauce, rice vinegar, chili sauce, fish sauce, sesame oil and white wine to casserole. There must be enough liquid to cover the 3/4 of the meat. Add a bit of water if needed. Stir, cover and bring to a boil.
- Place in the oven and cook for 3.5 hours, stirring occasionally.
- Place the meat on a work surface, shred and set aside on a plate. Discard fat and bone.
- Empty and quickly and rinse the casserole.
- In a bowl, combine water, brown sugar, white vinegar, white wine, soy sauce, oyster sauce, Sriracha, ginger and sesame oil.
- Return the casserole to medium-high heat. Pour the sauce into the pot with the cornstarch mixture, stir and bring to the boil. Cook for 2-3 minutes, or until the sauce thickens. This will go quickly!
- Add the pulled pork to the sauce and mix well. Serve over basmati rice, garnished with sesame seeds and green onions!
Picnic pork shoulder is the best choice. About 1.5 kg with the bone in. It’s a fatty, collagen-rich cut that transforms into ultra-tender meat after several hours of braising. Avoid tenderloin or loin, which are too lean and will dry out with such a long cook. The secret: keep the bone in during cooking to maximize flavor, only remove it when it’s time to shred.
Three rules to follow. First, choose a fatty cut like picnic shoulder, never a lean cut. Second, make sure the cooking liquid covers at least 3/4 of the meat. Add a little water if needed. Third, don’t undercook it: 3.5 to 4 hours at 350°F, not 2 hours. Pork that resists the fork = not cooked enough, return it to the oven for another 30 minutes.
The ultimate test: insert two forks and pull them in opposite directions. If the meat falls apart without resistance into shreds, it’s done. If it resists, return to the oven for 30 minutes. Visual cue: the meat will have visibly shrunk, will be very dark, and the cooking liquid will have become syrupy. Ideal internal temperature: around 200°F (95°C), where the collagen breaks down into gelatin.
Absolutely, and it’s even better the next day. You can do the whole recipe up to mixing the pork with the sauce, cool it down, and keep it in the fridge for 2-3 days in an airtight container. When ready to serve, gently reheat with a splash of water or broth. The flavors develop overnight and the pork becomes even more tender. Perfect for stress-free entertaining. Make everything the day before, just reheat on the day of.
You can absolutely freeze this pulled pork, super practical. To reheat, all three methods work: skillet over medium-low, oven at 325°F covered, or microwave. In all cases, add a splash of water or broth so it doesn’t dry out. Since the sauce is sweet, it rehydrates beautifully and the pork tastes almost like the first day.
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