Slow Pork Momofuku (Slow Cooker)
- Ready In:
- 16hrs
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 4 lbs bone-in pork shoulder (Boston butt)
- 1⁄3 cup sugar
- kosher salt
- 1⁄4 cup brown sugar
-
Garnish
- 1 1⁄4 cups thinly-sliced scallions
- 1⁄4 cup grated fresh ginger
- 2 tablespoons canola oil
- 1 teaspoon soy sauce
- 1⁄2 teaspoon sherry wine vinegar
- 1⁄4 teaspoon kosher salt
-
Serve with
- steamed rice
- bibb lettuce
- cabbage kimchi
- chili sauce (ior other spicy sauce)
directions
- Rinse and pat dry the roast. Combine the white sugar and 1/3 cup kosher salt and rub all over the roast. Slide into a plastic bag and refrigerate 6 hours or overnight.
- Remove roast, discarding bag and juices. Rinse and pat dry.
- Place in large slow cooker (5 to 7 qt) and cook on Low until tender, turning once - about 10 hours.
- Stir together the garnish ingredients.
- Remove pork from slow cooker and place on a rimmed baking sheet.
- Toss together the brown sugar and 1 1/4 tsp kosher salt and rub all over the pork.
- Slide into a 500 deg oven and allow to caramelize, about 10 minutes.
- Serve the pork. Each diner should be placing shards of pork onto a lettuce leaf with the rice, scallion garnish and other condiments.
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RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!