Asian Pulled Pork

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    • 3 lb
      1.5 kg
      Canadian Pork Shoulder Blade Roast, boneless
    • 1 Tbsp
      15 mL
      dry vermouth or sake
    • 1/4 cup
      50 mL
      hoisin sauce, divided
    • 2 tsp
      10 ml
      brown sugar
    • 2
      cloves garlic, minced
    • 1/2 tsp
      2 mL
    • 1 Tbsp
      15 mL
      canola oil
    • 1
      large onion, chopped
    • 3
      cloves garlic, minced
    • 1 cup
      250 mL
      chicken broth
    • 3/4 cup
      175 mL
      dry vermouth or sake
    • 1 Tbsp
      15 mL
      sambal oelek or chili paste
    • 10
      dried prunes


Combine 1 Tbsp/15 mL vermouth or sake, 1 Tbsp/15 mL hoisin sauce, brown sugar and 2 cloves garlic. Rub evenly over pork. Cover and marinate in the refrigerator 24 hours. Remove roast; sprinkle with salt. Heat oil in a Dutch oven over medium-high heat. Add pork roast to pan; brown on all sides. Remove from pan. Add onion and 3 cloves garlic to pan; sauté briefly. Stir in chicken broth,3/4 cup/175 mL vermouth or sake, remaining hoisin sauce and sambal oelek. Return roast to pan; cover and bake at 300ºF (150ºC) for 3 hours. Reduce temperature to 250ºF (120ºC); bake another 30 minutes. Remove roast from pan; let rest 15 minutes. Using 2 forks, pull meat apart, discarding any visible fat. Strain pan liquid, discarding any solids. Skim any fat from liquid. Add dried prunes to liquid. Bring to a boil, reduce heat and simmer about 10 minutes. Serve shredded pork, topped with sauce.

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