The Most Delicious (And Nutritious) Pulled Pork EVER

It’s been forever and a day since I shared a recipe, or at least it feels that way. So without further ado I give you:

Chinese Crispy Pork (Siu Youk)

I know what you’re wondering: why am I cooking Chinese pork? Great question!

Dan and I are putting a trip together for China later this year. And even though it’s not for quite awhile we are both very excited. Excitment and nervousness… Dan’s Chinese teacher (so we can learn the basics) informed us that the Chinese restaurants around town are anything but authentic. In fact the nearest real Chinese restaurant is in Atlanta, GA and I don’t feel like driving 6 hours for food.

With that said… it’s really just the drawn out way of saying that we are introducing authentic cuisine into our meals to start learning the flavors and foods so we know what we like and what to order. I would hate to order something and end up with a plate I refuse to taste.

So for week 1 I set out to make a traditional pulled pork recipe. It was so easy and tasted AMAZING!! The aroma from the kitchen made the entire house smell delicious. It’s one of the only foods where we actually ate the leftovers (I am queening of tossing them out).

It’s clean, high in protein and overall a great meal for your dinner!

Chinese “Crispy” Pork (Siu Youk)


  • 2 lb pork butt or shoulder, fat trimmed and cut into two halves
  • 2 garlic cloves, minced
  • 1 tsp anise seed
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves*
  • 1/4 cup soy sauce
  • 1 quart water
  • Thinly sliced green onion
  • Fresh cilantro sprigs
  • Hoisin or Chinese plum sauce (Use sparingly)

*Ground cloves were considerably more expensive than whole cloves so I bought whole cloves and grounded them in my coffee grinder. It works better than using my food processor since they’re so small.


  • Place a 4-5 quart pot on high heat and combine meat, garlic, anise, ground cinnamon, cloves, soy sauce and water.
  • Bring to a boil, cover and simmer until the meat is very tender when pierced, around 1 1/2 hours.
  • Bring back to a boil, uncovered on high heat until sizzling and cook about 30 minutes, make sure to stir often.
  • Drain off the fat and with two forks shred the meat and place in an oven safe 9 x 13 pan.
  • Bake at 400’F in oven until pork begins to crisp; 15-20 minutes.
  • Serve over brown rice, quinoa or barley. Top with onion, cilantro and hoisin (1 tsp goes a long way) to taste.
Enjoy! And just in case you’re curious… my next Chinese chef challenge will be homemade steamed dumplings!  I received the KitchenAid pasta attachment for my mixer so I am even going to attempt to make the pasta from scratch. Fingers crossed!
If you’re looking for more great recipes, have you looked at The Art of Weight Lifting yet? I’ve developed hundreds of recipes there for members!


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