ASIAN BRAISED PORK SHOULDER
1, 8-10-pound whole, bone-in pork shoulder (picnic) roast, trimmed of the rind and excess fat
3 tablespoon 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
½ cup seasoned rice vinegar
1 tablespoon garlic powder
2 teaspoon salt
1 teaspoon black pepper
¼ cup cornstarch
¼ cup chunky peanut butter
⅓ cup rice wine vinegar
¼ cup peanut or vegetable oil
2 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon 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 jalapeño, chopped fine
1 small red bell pepper, chopped fine
½ cup cilantro leaves, chopped
Preheat oven to 225 degrees.
Generously rub the pork with the Cajun seasoning. Heat olive oil a 10-12 quart 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 cook 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 ⅓.
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.
Place the pork back in the pot and shred the meat into bite size pieces with 2 forks. It should easily fall apart. Pour the thickened sauce over the pork and mix to coat. DEVOUR!
This pork is delicious! I serve it with homemade fried rice or as sliders with Swiss cheese and my Asian slaw (recipe below).
Pulled Pork Sliders
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 tablespoon of the slaw under the top of each slider. Devour!
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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