Comments on: Vietnamese Pulled Pork

By: Dawn (KitchenTravels)

Dawn (KitchenTravels) — Mon, 25 Jan 2010 18:44:36 +0000

Wow. Looks and sounds really delicious. When I lived in San Francisco, I was addicted to the Vietnamese sandwiches sold down the street from my apartment. Your version is somewhat different, but the flavors remind me of those amazing sandwiches so much, I’ll definitely have to give this recipe a try.

By: Vietnamese shredded pork | And all the trimmings

Vietnamese shredded pork | And all the trimmings — Fri, 22 Jan 2010 20:20:26 +0000

[...] Adapted from sundaynightdinner.com [...]

By: Buxtonb

Buxtonb — Mon, 18 Jan 2010 03:33:23 +0000

This was an awesome recipe. I cooked it in the crockpot and it turned out great. I did not use the basting sauce, but did use the lemongrass sauce. I served it on French baguettes with mayonaise and brocolli Asian slaw on top. It rocked.

By: Chris

Chris — Thu, 24 Sep 2009 15:00:25 +0000

I noticed that you removed the fat cap from your butt. If you allow the fat cap to remain, until the end of your cooking time, you will have more moisture in your end product. As the fat cap will render down and flow through the meat, carrying the rub in with it. You can remove the fat cap prior to pulling and discard.

By: The FoodieView Weekly Meal Plan » Meal Plan For July 12-18

The FoodieView Weekly Meal Plan » Meal Plan For July 12-18 — Thu, 09 Jul 2009 06:21:57 +0000

[...] Lemongrass & Caramel Pulled Pork Sauce [...]

By: Kim

Kim — Mon, 18 May 2009 08:20:22 +0000

I just made this and it was pretty good. I did it in the slow cooker though and had the traditional cucumber salad to go with. It rocked.

By: Banh Mi - The Vietnamese Sandwich « Massive Appetite

Banh Mi - The Vietnamese Sandwich « Massive Appetite — Tue, 31 Mar 2009 17:50:59 +0000

[...] Vietnamese. In a post about banh mi incarnations, Andrea Nguyen of VKW recommends using the Vietnamese Pulled Pork recipe from SND as the filling for banh mi. She also provides the recipe for pickled daikon and [...]

By: Vietnamese Pulled Pork « Food Skop

Vietnamese Pulled Pork « Food Skop — Mon, 16 Feb 2009 03:12:05 +0000

[...] Oven-Roasted Vietnamese Pulled Pork Recipe (from Sunday Nite Dinner) [...]

By: Ahna

Ahna — Mon, 16 Feb 2009 02:34:14 +0000

OK! This is outstanding! I have never seen my husband so excited to tear into a piece of meat before! I love the sauce too! Wow..the flavors just go together so well. I made the slaw but made a broccoli slaw version. Mmm…so good.

It took us 12 hours to roast it (our oven was a little cold)…and 2 minutes to eat it! Wow…worth the wait!

By: Chuck

Chuck — Sun, 15 Feb 2009 22:45:37 +0000

Ahna, the pork will be done at 170F, but it’s not easily shreddable until it reaches 195F. The first time we made this, we stop cooking it at 170F… it’s much better to cook until 195F. It shouldn’t dry out since pork butt is so fatty.

As far as the lemongrass, it should soften up a little bit when you cook it. It really depends how small it is and how much of the stalk was trimmed. Strain it if you think it’s too tough.