MAKE-AHEAD ASIAN PORK SHOULDER

By ldelmas

Serves 6-8

Ingredients

• Ingredients:
• Sauce:
• 2 cloves garlic
• .5" piece of ginger, peeled
• 1/4 cup light soy sauce
• 1/4 cup rice wine vinegar
• 1 cup low-sodium chicken stock
• 1/4 cup oyster sauce
• 1/4 cup hoisin sauce
• 1 cup barbeque sauce
• 1/4 cup honey
• 1 Tbsp sambal oelek (Asian chile paste)
• 2 star anise fruits
• 1 lime, juice and zest
• 1 orange, juice and zest
• Pork:
• 2 Tbsp oil
• 3 –4 lbs pork shoulder, cut into 4–5 pieces
• 1 Tbsp salt
• 1 tsp black pepper

Preparation

Step 1

Preparation:

To get ready for the pork and prepare the sauce, start by preheating the oven to 325°F.


In a KitchenAid blender, combine all of the sauce ingredients and purée until smooth.


To prepare the pork, start by preheating a large sauté pan over medium-high heat and adding the oil.


Season the pork with the salt and pepper.


When the oil is shimmering, add the pork in a single layer and brown it on all sides (multiple batches may be necessary). Remove from the sauté pan.


Add the pork to an 8" x 8" baking dish in a single layer. Pour the prepared sauce over the top. Cover tightly with aluminum foil and place it in the oven. After 2 hours, flip over the pork pieces, cover the baking dish with the foil, and return it to the oven.


Cook until the pork easily shreds and sauce has thickened, about 3–4 hours. Let the pork rest, covered, for 30 minutes.


In the bowl of a KitchenAid stand mixer, shred the pork using a fork or the paddle attachment over low speed. Toss the shredded pork with your desired amount of sauce from the baking dish.


Serve immediately, refrigerate for 5–7 days, or freeze for up to 6 months.