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Prep Time: 45 Minutes Cook Time: 2 Minutes |
Ready In: 47 Minutes Servings: 14 |
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Williams-Sonoma Ingredients:
4 teaspoons chinese five spice powder |
1 tablespoon kosher salt |
1/2 teaspoon pepper, ground |
6 lbs pork shoulder, boneless cut into 10 pieces |
3 tablespoons canola oil |
2 onions, yellow chopped |
1 1/2 teaspoons ginger, finely grated |
1 1/2 tablespoons garlic, minced |
1/3 cup soy sauce |
.. 3 cups hoisin sauce (plus some for serving) |
2 tablespoons siracha chili sauce (plus some for serving) |
1 1/2 cups chicken stock |
bibb lettuce |
steamed rice |
bean sprouts |
green onion, thinly sliced |
cilantro |
lime |
Directions:
1. Preheat oven to 350.
2. Combine five spice, salt and pepper. Rub onto pork.
3. Heat cocotte (covered oven pot) and add oil. Brown pork in batches, 6-8 minutes per batch. Place in large bowl.
4. Reduce heat to medium add oil and cook onions. Add ginger and garlic and cook 1 minute. Add soy, hoisin, siracha and broth.
5. Return pork to pot, cover and bake in oven for 2.5 hours.
6. Skim fat off sauce.
7. Pull pork apart into large chunks.
8. Serve with lettuce leaves, rice, bean sprouts, green onions, cilantro, hoisin, siracha and lime wedges.
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