Braised Pork Shoulder in Hoisin-Wine Sauce with Dried Plums
- 1 tablespoon sake (rice wine)
- 1 tablespoon hoisin sauce
- 2 teaspoons brown sugar
- 2 garlic cloves, minced
- 3 1/2 pounds Boston Butt pork roast, trimmed
- 1 1/2 teaspoons salt
- 2 cups chopped onion
- 3 garlic cloves, minced
- 1 cup fat-free, less-sodium chicken broth
- 3/4 cup sake (rice wine)
- 1/4 cup hoisin sauce
- 1 tablespoon chile paste with garlic
- 10 pitted dried plums, halved
To prepare marinade, combine first 4 ingredients, and rub evenly over pork. Cover and marinate pork in refrigerator 24 hours.
Preheat oven to 300°.
To prepare roast, heat a Dutch oven over medium-high heat. Sprinkle pork with salt. Add pork to pan; cook 8 minutes, browning on all sides. Remove from pan. Add onion and garlic to pan; sauté 2 minutes. Stir in broth, 3/4 cup sake, hoisin, and chile paste. Return pork to pan; cover and bake at 300° for 3 hours. Reduce oven temperature to 250° (do not remove pork from oven); cook 30 minutes. Remove pork from pan; let stand 15 minutes. Use two forks to pull apart pork into bite-sized pieces. Remove and discard any visible fat.
Strain wine mixture through a sieve over a bowl; discard solids. Place a large zip-top plastic bag inside a 4-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings back into pan, stopping before the fat layer reaches opening; discard fat. Add dried plums to pan; bring to a boil. Cook until sauce is reduced to 2 cups (about 10 minutes).
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