BBQ Pulled Pork Rice Noodles

BBQ Pulled Pork Rice Noodles
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With Asian rice noodles and succulent barbecue pulled pork, I think this dish qualifies as BBQ Asian fusion – like me! Ha! Sometimes barbecue should be enjoyed in a different format, so when there are pulled pork leftovers, this is my go-to.

Blues Hog Original and Tennessee Red Sauce adds the perfect balance of a tangy sweet kick to be absorbed by the rice noodles. I especially love cooking rice noodles, as they can be found in the Asian aisle of the grocery store and are super quick to prepare. As a result, this dish is perfect for lunch or weeknight meals!

BBQ Pulled Pork Rice Noodles

BBQ Pulled Pork Rice Noodles

When barbecue and asian flavors meet, its called delicious! I love the combination of pulled pork and rice noodles. You can also alter the recipe to include a variety of other vegetables, bell peppers, cabbage, kale, carrot slices, the variations are endless!
Cook Time 30 minutes
Course Main Course
Cuisine Chinese


  • 8×8 or loaf pan or high sided heat proof container
  • wok or large frying pan
  • tongs


  • 1 tablespoon of vegetable oil
  • 1 medium onion sliced thing strands
  • 2 cloves garlic minced
  • ½ cups brown mushrooms sliced thin
  • 1 package of rice noodles
  • 1 quart of boiling water
  • 1 package of baby spinach
  • ½ to 1 lb of BBQ pulled pork preferably large chunks
  • 2 tablespoons soy sauce
  • 1/3 cup Blues Hog Original Sauce
  • 2 tablespoons Blues Hog Tennessee Red Sauce


  • In a wok or large frying pan on medium high heat, add vegetable oil and heat until shimmering.
  • Add onion and garlic to pan, cook until fragrant and beginning to soften.
  • Add brown mushroom slices and pulled pork to the frying pan of onions and garlic to reheat.

Soften Rice Noodles

  • Meanwhile, boil >1 quart of water.
  • Meanwhile, place rice noodles into a high sided, heat proof dish – 8×8 or loaf pans work well.
  • Pour the boiling water over rice noodles and allow to soak until softened, about 2 minutes.
  • Once softened, strain rice noodles.


  • Add rice noodles to the frying pan of onions, garlic, mushrooms and pulled pork.
  • Add soy sauce, Blues Hog Original Sauce, Blues Hog Tennessee Red Sauce and salt to the pan. Using tongs, toss to combine.
  • Noodles should be softened and absorb sauce flavors. Add package of spinach and toss to combine. Don’t worry, spinach will cook down.
  • Serve and enjoy!
Keyword barbecue, bbq, Blues Hog, garlic, mushroom, onion, Pork, pulled pork, spinach
BBQ Pulled Pork Rice Noodles with Blues Hog Original and Blues Hog Tennessee Red Sauce

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