Ingredients

The following ingredients have 4 Servings
  • 1 7-8 pound pork butt
  • 2 teaspoons coarse salt
  • 1 teaspoon black pepper
  • 1 jar (18 ounces) orange marmalade
  • ¼ cup sweet and spicy Thai chili sauce
  • 2 tablespoons rice vinegar
  • ¼ cup soy sauce
  • 4-5 cloves garlic (minced)
  • ¼ cup cornstarch
  • ¼ cup water

Instruction

  • Season the pork butt with the salt and pepper and place into a 7 or 8 quart slow cooker.
  • In a medium bowl, stir together the orange marmalade, chili sauce, vinegar, soy sauce, and garlic.
  • Pour the sauce mixture over the pork butt.
  • Cover the cooker and set the cooker to high for 6 hours.
  • After the 6 hours is up, remove the pork butt to a large dish. Cover and allow to rest for 15 minutes.
  • Ladle 3 cups of the sauce remaining in the cooker into a saucepan.
  • Simmer the sauce over medium heat.
  • In a small bowl stir together the cornstarch and water.
  • Add the cornstarch mixture to the saucepan, stirring until the sauce thickens.
  • Shred the pork with two forks, and pour the thickened sauce over the pulled pork.
  • Season with additional salt and pepper to taste, if desired.
  • Serve on buns with additional Thai sweet & spicy chili sauce, if desired.