Asian Pulled Pork

This slow-cooked pulled pork adds a twist to the classic for an Asian-inspired version.

Photo credit: Canada Pork

 

Cut: Pork Shoulder Roast

Prep Time: 4 hours 5 minutes

Cook Time: 3 hour 40 minutes
Number of Servings: 8

 

Ingredient

Marinade:

  • 1 Tbsp (15 mL) sake or dry white wine

  • 1 Tbsp (15 mL) hoisin sauce

  • 1 Tbsp (15 mL) brown sugar

  • 2 cloves garlic, minced

  • 1-inch (2.5 cm) piece fresh ginger, peeled and finely grated

  • 1 Tbsp (15 mL) sesame oil

Pork:

  • 3 lb (1.5 kg) boneless pork shoulder roast

  • 1 Tbsp (15 mL) canola oil

  • 1 large onion, thinly sliced

  • 2 cloves garlic, minced

  • 1 cup (250 mL) low sodium chicken broth

  • 1/2 cup (125 mL) sake or dry white wine

  • 2 Tbsp (30 mL) hoisin sauce

  • 1 Tbsp (15 mL) brown sugar

  • 1 Tbsp (15 mL) sambal oelek or chili paste

  • 1 Tbsp (15 mL) corn starch

  • 1 Tbsp (15 mL) water

Directions:

  1. For marinade: In a bowl whisk together, sake, hoisin sauce, brown sugar, garlic, ginger and sesame oil until combined. Rub evenly over pork roast. Cover and marinade in refrigerate for at least 4 hours and up to 24 hours.

  2. In a Dutch oven heat oil over medium-high heat. Add pork roast to pan; brown on all sides. Remove from pan. Add onion and garlic to pan; sauté briefly. Stir in chicken broth, sake, hoisin sauce, brown sugar 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 10-15 minutes.

  3. Using 2 forks, pull roast apart, discarding any visible fat. Strain pan liquid, discarding any solids. Skim any fat from liquid. Add remaining liquid to a saucepan and bring to a boil.

  4. In a small bowl whisk together cornstarch and water until cornstarch dissolves. Add to liquid in saucepan, reduce heat to medium-low and cook until the sauce thickens; about 3 - 5 minutes.

  5. Toss sauce with shredded pork and serve on a bun with coleslaw.

Nutritional Analysis:

 

YIELD:

8 servings.
 

SERVING SIZE:

per 194 g serving.

Per Serving
Calories 350
Total Fat 19 g
Saturated Fat 6 g
Cholesterol 100 mg
Carbohydrates 10 g
Fiber 0 g
Sugars 6 g
Protein 29 g
Sodium 230 mg
Potassium 427 mg
 

Source: SaskPork

 
 
Dinner, LunchDorothy Method: Slow Cooker, Cut: Roast