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

3 Tbs. Dish off the Block Ragin' Cajun Spice Blend 

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).


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!



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  


2 cups purple cabbbage, chopped into ribbons

1 cup Napa or other green cabbage, chopped into ribbons 

2 large carrots, julienned 

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.




Ragin Cajun