Brown Sugar Five-Spice Pulled Pork
serves 6-8
Recipe from cookthink
Dark brown sugar and Chinese five-spice flavor the succulent meat of a pork shoulder or Boston butt. Shred the cooked pork with a couple of forks, or slice thinly for sandwiches or burritos. Use leftovers for dumplings or soup.
ingredients
1 medium yellow onion, cut into thick rings
1-inch piece of ginger, peeled and roughly chopped
6 cloves garlic, peeled and roughly chopped
1 shallot, peeled and roughly chopped
1 tablespoon five-spice powder
1 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
1/2 cup dark brown sugar
1 (3- to 5-pound) pork shoulder, deboned
2 teaspoons kosher salt
1/2 cup water
timer
prep: 10 minutes
total: 6 hours 40 minutes
tools
casserole dish
food processor
medium bowl
baking sheet
aluminum foil
instructions
1. Preheat the oven to 300F. Prep the onion, ginger, garlic and shallot. Scatter the onion rings evenly in the bottom of a large casserole dish.
2. Pulse the ginger, garlic and shallot in the food processor to a fine mince.
3. Mix all the dry spices together in a medium bowl with the brown sugar.
4. If the meat is tied, cut the string off. Unfold the deboned pork shoulder and rub the salt into the meat.
5. Rub the minced ginger, garlic and shallot paste into the meat, then the dry spice rub. Fold the roast into a compact shape, and put it in the casserole on top of the onion rings. Add the water to the casserole dish.
6. Cover the dish with aluminum foil, taking care not to let it touch the meat. Put the casserole on the baking sheet and roast until the meat is almost falling apart, 4 to 6 hours. Remove the pork from the oven and let it rest 20 minutes before shredding.
