Ingredients

The following ingredients have 8 Servings
  • 4lb pounds pork shoulder roast
  • 3 tablespoons Chinese five-spice powder
  • 1/2 tablespoon ground black pepper
  • 2 tablespoons peanut or canola or corn oil
  • 1 medium onion, chopped fine
  • 1 tablespoon minced ginger
  • 3 garlic cloves, minced
  • 2 tablespoons vegetable oil
  • 3 tablespoons mirin
  • 2 tablespoons rice wine vinegar
  • 1/4 cup Pad Thai sauce
  • 1 teaspoon sriracha (or to taste)
  • 2 teaspoons sesame oil
  • 2 tablespoons light soy sauce or tamari
  • 2 tablespoons creamy peanut butter
  • 1/2 cup chicken stock

Instruction

  • Coat roast in a mixture of five-spice powder and black pepper and sear over medium high heat in a large Dutch oven; remove to plate.
  • Lower heat to medium and cook onion until soft; add ginger and garlic and cook until fragrant. Return roast to Dutch oven and move to 300-degree oven.
  • Combine remaining ingredients except for chicken stock and baste roast liberally. Cover again and roast for 3 hours total. Baste every 30 minutes or so, and add chicken broth to pan if it appears to be getting too dry.
  • Remove roast from Dutch oven and transfer to rack in roasting pan. Increase heat to 350 and roast for another 30 minutes.
  • Meanwhile, add water to pan juices and deglaze Dutch oven over medium high heat, reducing until thick. Serve sauce over chunks of roast pork.