Prep 15 mins
Cook 2 hrs 30 mins
Another recipe I recieved in my WS magazine and so good. I learned to love Five-Spice while in China and was pleased to find this recipe; if you don't have the spice there are several recipes available on this site. For serving have butter lettuce leaves, steamed whtie rice, bean sprouts, and thinly sliced green onion and cilantro leaves for garnish. Serves a lot (14) so a great dish for company and easy to serve. When I made this made it easier by just browning the meat and the onions togheter and then dumping in the crock pot on low for 8 hours. Fall apart tender and easy to shred.
- 4 teaspoons five-spice powder
- 1 tablespoon kosher salt
- 3⁄4 teaspoon fresh ground pepper
- 6 lbs boneless pork shoulder, cut into 10 large pieces
- 3 tablespoons vegetable oil
- 2 yellow onions, diced
- 1 1⁄2 teaspoons fresh ginger, finely grated
- 1 1⁄2 tablespoons garlic, minced
- 1⁄3 cup soy sauce, I use low sodium
- 1⁄3 cup hoisin sauce, plus more for serving
- 2 tablespoons chili sauce, Sriracha plus more for serving
- 1 1⁄2 cups chicken broth
- Preheat oven to 350°F.
- In smal bowl, combine Chinese five spice, salt and pepper; rub on pork.
- In dutch oven (cocotte) over medium-high heat, warm 2 tablespoons oil.
- Brown pork in batches, 6-8 minutes per batch.
- Transfer to large bowl.
- Reduce heat to medium; warm 1 tablespoon oil.
- Cook yellow onions 5 minutes.
- Add ginger and garlic; Cook 1 minute.
- Add soy sauce, 1/2 cup hoisin sauce, 2 Tablespoons chili sauce and broth; bring to simmer.
- Return pork to pot.
- Cover; bake in oven, turning pork occasionally, 2 1/2 hours.
- Skim fat off sauce.
- Pull pork apart into large chunks.
- Serve with lettuce leaves and garnish as listed above.