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5 from 1 vote

Rhubarb Pulled Pork

The rhubarb pork was a smashing success. It was moist and flavorful. I think it makes for perfect tacos.
Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Main Course
Cuisine: American
Keyword: pulled pork recipe, rhubarb pulled pork
Servings: 12 servings
Calories: 163kcal


  • About 2 lb pork loin
  • Kosher salt and black pepper
  • 2 T canola oil
  • 1 lb rhubarb cut into medium slices
  • 4 cloves garlic finely diced
  • 1 dried chipotle pepper
  • 1/2 C dry white wine
  • 1 1/2 C chicken stock
  • 1 bay leaf
  • 2 T agave nectar
  • 2 T soy sauce
  • 1 t five spice powder
  • 1 t ground ginger feel free to use fresh, just use about 1 T of it


  • Add in the oil to your cast iron dutch oven on med-high heat.
  • Salt and pepper the pork all over and brown on all sides (about 5 minutes a side).
  • Remove the pork and drain all but 1 T of the oil from the pan.
  • Keeping the pork aside, add in the rhubarb, pepper, and garlic and saute for a couple of minutes.
  • Add in the 1/2 C of white wine and reduce by half.
  • Return the pork to the pan along with the chicken stock, honey, soy sauce, bay leaf, and spices.
  • Bring this mixture to a boil and then reduce to a gentle simmer and cover.
  • The pork will take about three hours to cook, and make sure to flip halfway though. It is done when you can take a fork and easily shred the meat. If it does not shred easily, cover and let it cook for another 15 minutes and try to shred again.
  • Serve as you see fit.


Calories: 163kcal | Carbohydrates: 6g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 250mg | Potassium: 445mg | Sugar: 3g | Vitamin A: 40IU | Vitamin C: 3.4mg | Calcium: 42mg | Iron: 0.8mg