ASIAN BRAISED PORK SHOULDER

ASIAN BRAISED PORK SHOULDER

 

1, 8-10lb. whole, bone-in pork shoulder (picnic) roast, trimmed of the rind and excess fat

3 Tbs. Cajun spice rub (recipe below)

¼ cup olive oil

1 large onion, rough chopped

1, 2-inch piece of fresh ginger, peeled and thinly sliced

8 garlic cloves, crushed

3 tangerines, cut in half (peel on)

3 cinnamon stick

½ cup packed brown sugar

1 cup soy sauce

1 cup orange juice

1/2 cup seasoned rice vinegar

1 Tbs. garlic powder

2 tsp. salt

1 tsp. black pepper

¼ cup cornstarch

 

Preheat oven to 225 degrees.

 

Generously rub the pork with the Cajun seasoning.  Heat olive oil a 12 qt. Dutch oven over medium-high heat and add pork.  Sear to brown on all sides and transfer pork to a plate.

 

Reduce heat to medium and add onion, ginger, garlic, tangerines, cinnamon sticks to the pan and sauté until fragrant and the onions are soft, about 3-5 minutes.  Add brown sugar, soy sauce, orange juice, vinegar, garlic powder, salt, and pepper to the pan.  Return the pork to the pan and add enough water to come up ¾ of the pork leaving ¼ exposed.   Turn heat to high and bring the sauce to a boil.

 

Cover the Dutch oven and place in the preheated oven.  Bake for 8 hours, turning meat over once about half way through, until meat is fork tender and falling apart.  Transfer meat to a platter and cover with foil to keep warm.

 

Skim any excess fat from the cooking liquid and then strain the broth through a fine metal or cloth sieve into a large sauce pan, you should have about 6-8 cups of liquid.  Bring to a boil and let bubble away for 30 minutes until the stock is reduced by about 1/3.

 

In a small bowl with a wire whisk, mix cornstarch with 1½ cups of water.  Whisk the cornstarch mixture into the broth over medium high heat until the broth boils and thickens. Pour the sauce over the pork in the Dutch oven or crockpot.

 

This pork is delicious!  I serve it with homemade fried rice or as sliders with Swiss cheese and my Asian slaw (recipe below).

 

CAJUN SPICE MIX

 

1/4 cup salt

2 Tbs. cayenne pepper

2 Tbs. paprika

1 1/2 Tbs. onion powder

1 Tbs. freshly ground black pepper

1 Tbs. freshly ground white pepper

1 Tbs. garlic powder

2 tsp. dried basil

1 tsp. chili powder

1/4 tsp. dried thyme

1/4 tsp. ground mustard

1/8 tsp. ground cloves

 

Combine all ingredients in a small jar.  This spice mix can be stored in a tightly covered glass jar in a cool dry place out of direct light for up to 4 months.  Makes about 3/4 cup.

PULLED PORK SLIDERS:

​To make pulled pork sliders with Asian slaw:

Preheat oven to 325 degrees. Place the bottom half of 12 slider rolls in a 9” x 13” pan. Sprinkle shredded Swiss or cheddar cheese over each bun, top with pulled pork and then more cheese. Put slider tops on the sandwiches and bake for 8 minutes until toasty and the cheese has melted. Remove from oven and place 2 Tbs. of the slaw under the top of each slider. Devour!

ASIAN SLAW

Dressing:
¼ cup chunky peanut butter
1/3 cup rice wine vinegar
¼ cup peanut or vegetable oil
2 tsp. sesame oil
1 Tbs. soy sauce
1 Tbs. brown sugar

Slaw:
1, 14 oz. bag coleslaw mix
1 large carrot, grated
3 scallions chopped, 
1 jalapeno, chopped fine
1 small red bell pepper, chopped fine
½ cup cilantro leaves, chopped

Whisk dressing ingredients together in a small bowl until smooth. Combine all of the slaw veggies in a large bowl and toss with dressing.
 

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Pork

Gluten-free

© 2018 by PAMELA GELSOMINI, LLC