Pulled Pork Cooked in Clay

The best part of pulled pork is the bark - that thick flavorful crust that is developed after smoking over many hours. The pork itself is extremely tender and that contrast in texture between the pork and bark is what makes it great. The only problem is that there is never enough bark to go around (and you know the professional eaters in the group will scope it out quickly).

That’s why I think adding chili crisp is a game changer. Chili crispy is a sauce that’s filled with crunchy fried chilis. While maybe not as good as the bark itself, it adds a crunchy texture, giving us that contrast in every bite. Keep in mind that chili crisp is strongly flavored and a bit spicy so if you want a more traditional bbq flavor it probably isn’t your best bet. But given that this recipe prevented any bark from forming, it worked out great.

This video is an adaption of the “Beggar’s Chicken” process I used a few videos back. It’s an ancient Chinese recipe that I love, and turns out it works amazingly on pork as well!
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