Best 4 Shredded Pork With Garlic Sauce Recipes

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Indulge in a symphony of flavors with our versatile shredded pork with garlic sauce recipe collection. Experience the simplicity of the classic shredded pork with garlic sauce, where tender pork is enveloped in a luscious, savory sauce. Elevate your culinary skills with our recommendations for unique variations, such as the tangy shredded pork with lemon garlic sauce, the bold shredded pork with black bean garlic sauce, and the spicy shredded pork with chili garlic sauce. Each recipe guarantees a culinary journey that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

GARLIC PULLED PORK



Garlic Pulled Pork image

This garlic pulled pork is my spin on kalua pork...enjoy!

Provided by Jade Kreter

Categories     Main Dish Recipes     Pork     Pulled Pork

Time 16h25m

Yield 14

Number Of Ingredients 9

6 pounds bone-in pork butt
2 tablespoons minced garlic
1 tablespoon liquid mesquite smoke flavoring (such as Wright's®)
1 tablespoon sea salt
½ teaspoon ground black pepper
1 medium head green cabbage
1 medium sweet onion, sliced (such as Vidalia®)
1 cup water
1 teaspoon chicken soup base (such as Better than Bouillon®)

Steps:

  • Remove bone from pork butt. Combine garlic, liquid smoke, salt, and black pepper in a bowl and rub into pork.
  • Cover the bottom of a slow cooker with green cabbage leaves. Place 1 layer of onion slices on top. Add pork.
  • Combine water and chicken base in a microwave-safe measuring cup and microwave on high until dissolved, about 45 seconds. Pour over pork. Break up remaining onion slices and place on top. Cover with another layer of cabbage leaves. Cover the lid.
  • Cook on Low for 8 hours. Turn pork over and, if needed, remove any excess liquid to leave the top 2 inches uncovered. Cover and continue to cook until fork-tender, about 8 hours more.
  • Transfer pork to a large bowl and shred with 2 forks, adding juices from the slow cooker to moisten. Serve alone or over the cabbage mixture.

Nutrition Facts : Calories 277.7 calories, Carbohydrate 4.7 g, Cholesterol 76.6 mg, Fat 19.3 g, Fiber 1.8 g, Protein 20.8 g, SaturatedFat 6.8 g, Sodium 503.2 mg, Sugar 2.5 g

SHREDDED PORK WITH GARLIC SAUCE



Shredded Pork with Garlic Sauce image

Provided by Michael Tong

Categories     Wok     Egg     Garlic     Ginger     Pork     Soy     Stir-Fry

Yield Makes 4 to 6 servings

Number Of Ingredients 21

8 ounces fresh ham or pork butt, cut into pieces 2 inches long, one quarter inch wide, and one quarter inch thick
1 large egg white
1 teaspoon cornstarch
one eighth teaspoon salt
Vegetable oil, for passing through
Sauce:
3 tablespoons distilled white vinegar
3 tablespoons soy sauce
3 tablespoons sugar
2 tablespoons rice wine or dry sherry
1 tablespoon cornstarch
One 1/2-inch piece peeled fresh ginger, minced
3 garlic cloves, sliced 1/8-inch thick
2 scallions, white part only, cut into thin 2-inch-long strips
1/2 cup canned sliced bamboo shoots (cut into thin 2-inch-long strips)
1/2 cup sliced water chestnuts
1/2 cup dried tree ears, soaked in hot tap water until softened, drained, patted dry, and torn by hand into 1-inch pieces
1/2 medium red bell pepper, seeds and ribs removed, cut into thin 2-inch-long strips
1 1/2 tablespoons hot chili paste
1 teaspoon hot chili oil, optional
1 teaspoon dark sesame oil

Steps:

  • 1. Combine the pork, egg white, cornstarch, salt, and 1 tablespoon of water in a medium bowl. Cover, and refrigerate for 30 minutes.
  • 2. Heat a large wok over high heat. Add enough vegetable oil to come about 1 inch up the sides of the wok, and heat it to 325° F. Add the pork and stir gently until it turns light brown, about 40 seconds. Using a wide wire-mesh strainer, transfer the pork to a colander to drain. Discard all but 4 tablespoons of oil from the wok.
  • 3. To start the sauce, mix the vinegar, soy sauce, sugar, and rice wine in a small bowl and set it aside. Dissolve the cornstarch in 3 tablespoons cold water, and set it aside.
  • 4. Return the wok to high heat. Add the ginger, garlic, and scallions, and stir-fry until they are fragrant, about 15 seconds. Add the bamboo shoots, water chestnuts, tree ears, and bell pepper and stir-fry until the bell pepper starts to soften, about 30 seconds. Transfer the vegetables to the colander. Add the vinegar mixture to the wok and stir for 10 seconds. Then add the hot chili paste and stir for 10 seconds more. Return the pork and vegetables to the wok, and stir-fry until the sauce comes to a boil and thickens, about 20 seconds. Add the hot chili oil, if using, and stir-fry for 10 seconds. Add the sesame oil and serve immediately.

PORK WITH GARLIC CREAM SAUCE



Pork with Garlic Cream Sauce image

This quick-cooking dish is a garlic lover's delight. The tender pork medallions are dressed in a creamy garlic sauce and sprinkled with sesame seeds. "It's a family favorite that's oh so good!" raves Elisa Lochridge of Beaverton, Oregon.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 pork tenderloin (1 pound)
2 teaspoons vegetable oil
2 teaspoons sesame seeds, toasted, divided
1 to 2 garlic cloves, minced
1 tablespoon butter
1/3 cup 1% milk
3 ounces reduced-fat cream cheese
1 tablespoon minced chives

Steps:

  • Cut pork into 1-in. slices; flatten to 1/2-in. thickness. Place in a 15x10x1-in. baking pan coated with cooking spray. Brush oil over all sides of pork; sprinkle with half of the sesame seeds. , Broil 4-6 in. from the heat for 3-5 minutes; turn and sprinkle with remaining sesame seeds. Broil 3-5 minutes longer or until meat juices runs clear., Meanwhile, in a saucepan, saute garlic in butter for 1 minute. Stir in milk and cream cheese. Reduce heat; cook and stir until blended and smooth. Stir in chives. Serve with pork.

Nutrition Facts : Calories 255 calories, Fat 14g fat (6g saturated fat), Cholesterol 88mg cholesterol, Sodium 151mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

PORK IN GARLIC SAUCE



Pork in Garlic Sauce image

My daughter's boyfriend's mom gave her a cookbook that was created by the Houston Ballet for their Nutcracker Christmas Market in 1984. The recipes in the book were submitted by directors, choreographers, and dancers in the Houston Ballet that year. This recipe was submitted by Li Cunxin, Principal Dancer.

Provided by loof751

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb lean pork loin
15 garlic cloves
4 stalks celery
1 green bell pepper
1 teaspoon brown rice vinegar
3 tablespoons peanut oil
3 tablespoons soy sauce
1 teaspoon sesame oil
1 pinch sea salt

Steps:

  • Cut pork into 1" slices. Peel and mince the garlic. Chop the celery and green pepper into 1" pieces.
  • Heat a wok (dry), then add 2 tablespoons of peanut oil. When oil is heated add half of the chopped garlic. Stir until garlic turns light brown in color.
  • Add the pork and stir-fry until it begins to turn white. Add the soy sauce and rice vinegar and stir for 30 seconds. Remove all ingredients from wok and set aside.
  • Add the remaining 1 tablespoon of peanut oil to the heated wok. Add the remaining chopped garlic and stir until it begins to brown.
  • Add the celery pieces and stir for 30 seconds. Add the green pepper and stir for 15 seconds.
  • Add a pinch of sea salt and stir quickly. Add the pork mixture that was set aside and stir for 2 minutes.
  • Sprinkle sesame oil over the dish and turn off heat. Cover and let sit for 1 minute.
  • Serve immediately with rice or noodles.

Tips:

  • Choose the right cut of pork: Pork shoulder (also known as pork butt) is the best cut for this recipe, as it is well-marbled and will become tender and flavorful when cooked slowly.
  • Brown the pork before braising: Browning the pork in a hot pan before adding it to the slow cooker will help to develop its flavor and color.
  • Use a flavorful braising liquid: The braising liquid is what will give the pork its flavor, so be sure to use a flavorful broth or stock. You can also add herbs, spices, and vegetables to the liquid to enhance the flavor.
  • Cook the pork until it is fall-apart tender: The pork should be cooked until it is fall-apart tender, which will take about 8 hours on low or 4 hours on high in the slow cooker.
  • Make the garlic sauce while the pork is cooking: The garlic sauce is a simple but delicious sauce that is perfect for serving with the shredded pork. You can make the sauce while the pork is cooking so that it is ready when the pork is done.

Conclusion:

This shredded pork with garlic sauce is a delicious and easy-to-make meal that is perfect for a busy weeknight. The pork is tender and flavorful, and the garlic sauce is the perfect finishing touch. Serve the shredded pork with rice, noodles, or vegetables for a complete meal.

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