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Sweet & Savory Asian-style Pulled Pork

Sweet & Savory Asian-Style Pulled Pork
Serves 8
Inspired by Dessert Before Dinner

Dry Rub Ingredients:
½-Tablespoon Chinese Five Spice – $2.26
Generous amount of freshly ground black pepper – stock
½-Tablespoon kosher salt – stock
½-Tablespoon packed brown sugar – stock
1 teaspoon ground ginger – stock
5lb bone-in pork shoulder – $10.51

Ingredients for Braising Sauce:
½-cup low sodium soy sauce – stock
¾-cup low sodium chicken stock – stock
¼-cup hoisin sauce – stock
2 Tablespoons ketchup – stock
2 Tablespoons Sriracha chili sauce (aka Rooster Sauce) – $3.99
3 Tablespoons rice vinegar – stock
¼-cup honey – stock
3 cloves of garlic, minced or run through a garlic press – stock
2 teaspoons + 2 Tablespoons sesame oil, divided – stock
Serve on potato rolls, over rice or in tortillas (if desired)
Top with pickled fruit, kimchi, Asian-style coleslaw or mango salsa (if desired)
Grand total assuming well-stocked kitchen: $16.76
Cost per serving: $2.09

1. In a small bowl, combine ingredients for dry rub.

2. Trim the pork of excess fat. Massage the pork with the dry rub, coating evenly, then let stand at room temp for 30 minutes.

3. While the meat is resting, whisk together the soy sauce, chicken stock, hoisin sauce, ketchup, sriracha, rice vinegar, honey, garlic and 2 teaspoons of the sesame oil. Set aside.

4. Preheat the oven to 350 degrees.

5. After 30 minutes is up, heat the remaining 2 Tablespoons of sesame oil in a large heavy stockpot or cast-iron Dutch oven over medium flame. Once the oil is hot, brown the pork on all sides (about 5 mins per side).

6. Remove from heat and pour the braising sauce over the pork. Place a large piece of tinfoil under the lid of the Dutch oven/stockpot to prevent too much liquid from evaporating. Cook for 90 minutes, then flip the pork and cook for an additional 90 minutes, or until the pork is very tender and shreds easily.

7. Remove the pork from the pot, discard the bone and any remaining gristle. Shred the pork with two forks and return the meat to the pan. Heat over a low flame, stirring well to sop up any remaining braising liquid. Serve hot on toasted buns, in tortillas or over rice.