Abstract: In order to optimize the formula and explore the best sterilization conditions and storage methods of shredded pork with garlic sauce, a single factor and orthogonal experiment with juice loss rate, L*a*b* value, aerobic plate count, total volatile base nitrogen, pH, malondialdehyde determination combined with sensory evaluation were used. Besides, the volatile flavor compounds were studied by HS-SPME-GC × GC-MS and electronic nose. As a result, the optimized product formula (in terms of 100 grams of tenderloin) are as below: 20 g garlic, 4 g vinegar, 20 g pickled pepper, 8 g sugar and 1.2 g salt. The best sterilization process is sterilizing with autoclave at 121 ℃ for 15 minutes. In addition, the storage period is 15 days at −18 ℃. A total of 136 compounds were identified, including compounds with high content that may importantly contribute to its “Yu Xiang” flavor: α-Curcumene, (E,E)-2,4-decadienal, (E)-2-hexenal, (E)-2-octenal, (E)-2-decanal, 4-ethyl-2-methoxyphenol, 3-vinyl-3,6-dihydro-1, 2dithiain, diallyl disulfide, diallyl sulfide, diallyl trisulfide. The results of this study provide a theoretical basis for the industrialized production and flavor evaluation of shredded pork with garlic sauce.