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Featuring this creative sweet and sour pulled pork sandwich.

Sweet and Sour Pulled Pork

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Skip the takeout for this tangy Sweet and Sour Pulled Pork, glistening in a sticky glaze with charred onions, peppers, and sweet pineapple.

  • Total Time: 8-10 hours
  • Yield: Serves about 12-14 1x


  • 610 pound pork shoulder butt (boneless or bone-in)
  • 2 red bell peppers
  • 2 green bell peppers
  • 1 red onion
  • 1 can of pineapple slices, drained (or fresh pineapple, sliced)
  • Preferred buns or rolls for serving


  • 1/3 cup kosher salt
  • 1/4 cup paprika
  • 1/4 cup brown sugar
  • 1 tablespoon 16-mesh black pepper
  • 1 tablespoon Chinese 5-spice
  • ½ tablespoon ground coriander
  • 2 teaspoons mustard powder
  • 2 teaspoons granulated garlic
  • 1 teaspoon cayenne

Sweet & Sour Sauce

  • 1/4 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/4 cup Shaoxing wine (or dry sherry)
  • 1/2 cup brown sugar
  • 1 tablespoon Worcestershire sauce
  • 4 teaspoons cornstarch
  • 1 teaspoon salt (more to taste)


  1. Remove the bone and shred the pork. Build the sandwiches with the shredded pork and sweet and sour topping.


  • Feel free to slice the vegetables ahead of time and keep them sealed in the refrigerator. You will want to store the pineapple separately from the onions and peppers.
  • Don’t be afraid to reseason! Once you’ve shredded all of your pork, sprinkle additional rub over the pulled pork and mix it together. This will infuse flavor into every bite.
  • Author: Brad Prose
  • Prep Time: 10 minutes
  • Cook Time: 8-10 hours
  • Category: Pork
  • Method: Smoking
  • Cuisine: Dinner, Lunch
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