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Asian Pulled Pork with Coconut Rice and Bánh Mì Salad OR Garlic Butter Roasted Pork Tenderloin

Join Julie who just couldn't choose a favorite to share, so she's sharing two of everything! Two menus, two kitchen items, and two stories! She discusses the art of arranging furniture and creating a good space for hospitality. You'll hear a hot tip on how to cool liquids quickly as well as some thoughts on how to think under pressure. Whether you're a seasoned host or just starting out, you're sure to learn something new and inspiring. We're so glad you're here! (Visit for recipes, product links, and more!)

Asian Pulled Pork with Coconut Rice Preparation:15 minutes

Cook time: 4 hours Servings: 8 By: Heather Christo in Pure Delicious - 150 Allergy-Free Recipes for Everyday and Entertaining

This pork dish is full of fantastic flavors: savory, spicy, and slightly sweet. It's equally good served in a sandwich like traditional pulled pork or over steamed rice. Have it for dinner one night and then make a delicious Banh Mi Salad later in the week.

Pork 2 tablespoons vegetable oil 1(4-pound) pork shoulder Kosher salt 2 yellow onions, quartered 4 garlic cloves, thinly sliced 2 jalapeños, thinly sliced, with seeds ¼ cup coconut amino acids ½ cup rice vinegar ¼ cup beet or coconut sugar 4 cups chicken broth

Sweet and Spicy Sauce 1 tablespoon coconut amino acids 2 tablespoons Sriracha 2 tablespoons honey

1 tablespoon rice vinegar


1. In a large heavy pot, heat the vegetable oil over high heat. Sprinkle the pork shoulder generously with salt, then add it to the pot and sear on all sides until browned, 8 to 10 minutes total. Add the onions, garlic, jalapeños, amino acids, vinegar, sugar, and broth. The liquid will not completely cover the meat. Bring the liquid to a simmer, then cover the pot and reduce the heat to low. Simmer the pork for 3½ to 4 hours, turning the neat halfway through. Cook until the pork is Completely tender and falling apart.

2. To make the sweet and spicy sauce: In a small bowl stir together the sauce ingredients until well combined. Set aside.

3. Transfer the meat to a platter with tongs and let cool slightly. Use a fork to pull the meat into shreds, discarding the fat, gristle, and bone. Return the shredded meat to the pot with the cooked-down broth, onions, and jalapeños left from the braising. Cook over medium heat until some of the liquid has further reduced and the meat is very moist. Season with salt.

4. Serve hot with the sauce over coconut-cilantro rice, garnished with lime wedges, pickled onions, fresh cilantro, and red chiles.

Serve with:

Bánh Mì Salad with Sriracha Vinaigrette - a farmgirl's dabbles (

Big Batch Quick Dinner Rolls Recipe | King Arthur Baking


Garlic Butter Roasted Pork Tenderloin

Garlic Butter Roasted Pork Tenderloin - Creme De La Crumb (

(Save a bit or make extra garlic butter to baste on top of the hot pork after slicing.)

Serve with:

Fancy Mac and Cheese (


Barefoot Contessa | Orzo with Roasted Vegetables | Recipes

(This recipe is also delicious without adding eggplant.)


Green beans or salad or other vegetables

Drink option:

Rosemary Champagne Cocktail | Feast + West (

Dessert options:

Barefoot Contessa | Mocha Chocolate Icebox Cake | Recipes

Flourless Chocolate Cake Recipe | King Arthur Baking

Jack Daniel's Chocolate Pecan Pie Recipe - (Drizzle an extra tablespoon of Jack Daniels on top after baking if desired.)

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A picture of the beautiful teapot mentioned since I can't find it in stock at the time of this post:

1.7 Qt. Whistling Kettle - Noel (White & Gold) | Le Creuset | Everything Kitchens

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