Ingredients

The following ingredients have 8 Servings
  • 1 (3-pound) boneless pork shoulder (Boston butt)
  • 2 cloves garlic, peeled
  • 1 (2-inch) piece fresh ginger, roughly chopped
  • 1 jalapeño pepper, seeded and chopped
  • 4 green onions, chopped
  • 2 teaspoons fine sea salt
  • 2 teaspoons ground black pepper
  • 3 tablespoons low-sodium soy sauce
  • 1/4 cup packed dark brown sugar
  • 8 hamburger buns
  • <strong>Pork Shoulder</strong>
  • Zest and juice of 1 large orange
  • <strong>Sriracha Slaw</strong>
  • 1/2 head savoy cabbage, very thinly sliced
  • Zest and juice of 1 lime
  • 1/4 cup plus 3 tablespoons mayonnaise
  • 2 tablespoons Sriracha sauce, plus more for serving (optional)
  • 1/3 cup chopped fresh cilantro

Instruction

  • To make pork, preheat the oven to 325F.
  • Pat pork dry.
  • Using a paring knife, make several 1/2-inch slits on both sides of pork.
  • Place pork, fat-side up, in a large Dutch oven.
  • Combine garlic, ginger, jalapeno, green onions, salt and pepper in a food processor and pulse until a thick paste forms.
  • Add soy sauce, brown sugar and orange zest and juice and pur&eacute;e until fairly smooth.
  • Pour garlic-ginger mixture over pork and rub it into meat, working some into the slits.
  • Cover pot and roast, turning pork and basting every hour, until meat is very tender and shreds easily with a fork, about 4 hours.
  • Let pork cool, uncovered, for 30 minutes.
  • Meanwhile, make slaw: In a large bowl, toss together cabbage, lime zest and juice, mayonnaise, Sriracha sauce and cilantro.
  • Taste and add more lime juice or Sriracha, as desired.
  • Use 2 forks to shred meat, then toss with cooking liquid that has thickened and slightly caramelized in the pot.
  • To serve, lightly toast hamburger buns and top with a generous portion of shredded pork and slaw.
  • Serve with additional Sriracha sauce on the side, if desired.