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Vietnamese-ish Pulled Pork

Source of Recipe

From "See You on Sunday" by Sam Sifton


Recipe Introduction

"One winter's eve, pining for the flavors of Corinne Trang's Wok-Fried Ribs, but with no desire to cook them indoors, I wondered if her combination of hoisin and fish sauces might make a good braising liquid for a pork shoulder. It was, and how. Shred the finished meat and serve on soft flour tacos with a crisp slaw, or serve on top of rice for the sort of meal that has everyone eating in happy silence, bowls in their hands, forking the food into their mouths in contentment."

List of Ingredients

â—¦ 1 tablespoon sesame oil
â—¦ 1 medium yellow onion, peeled and diced
â—¦ 8 cloves garlic, peeled and minced
â—¦ 2 tablespoons minced fresh ginger
â—¦ ½ cup hoisin sauce
â—¦ ¼ cup fish sauce
â—¦ 1 tablespoon Sriracha sauce
â—¦ ½ bone-in pork shoulder, skin and fat removed, about 5 pounds
â—¦ 12 to 16 flour tortillas, warmed


Recipe

Heat the oven to 325° F. Place a large, oven-safe Dutch oven or pot with a lid over medium-high heat. After a minute or so, swirl in the sesame oil and then the onion, stirring to combine. Sauté for about 5 minutes, then add the garlic and continue to cook until the onion is soft and becoming translucent. Turn off the heat, stir in the ginger, and set aside.

Add the hoisin sauce to the pot, along with the fish sauce, and stir to combine, loosening the mixture with a little less than ½ cup water. Add the Sriracha sauce to taste.

Nestle the pork on top of the liquid, then turn the meat over a few times to cover. Cover the pot and place in the oven for 4 to 6 hours, until the pork is wobbly and shreds easily with a fork. Remove the pork from the pot and allow to rest for a few minutes. Set the pot and the juices aside.

Shred the pork with a pair of forks. Discard the bones.
Return the pulled pork to the pot and stir to combine with the juices that remain in it. Serve immediately with tortillas or cover and keep warm in a low oven for up to 3 hours.