Thursday, 5 November 2015

Ginger-Garlic Pulled Pork

Well this is just a great big hunk o' meat, I admit it. Still, this is a cut that is very inexpensive when it goes on sale, it's stupidly easy to make, and it tastes great. Leftovers refrigerate and freeze well. Also, it's very versatile: put it on sandwiches, stew it in its own sauce and serve over mashed potatoes or rice, or use it to fill tacos or burritos, maybe with some Vaguely Asian Cabbage Salad, since this is vaguely asian itself.

12 to 16 servings
15 minutes prep time plus 9 to 11 hours

2 1/2 to 3 kg (5 to 6 pounds) pork shoulder roast
2 cups water
1/2 cup tamari or soy sauce
1/2 cup vinegar
1" x 1" X 3" piece of ginger
1 head garlic
1 or 2 dried hot peppers (OPTIONAL)
freshly ground black pepper to taste

Put the roast in a snug fitting, coverable roasting pan. Add the water, the tamari, and the vinegar. Peel and slice the ginger, and peel and trim the garlic, and arrange them around the roast, with the hot peppers if you want them. Dust with pepper.

Put the cover on the pan, and put it in the oven. Turn the oven to 200°F. Roast for 8 to 10 hours. Let rest for 1/2 hour before you remove the skin and fat from the top (if present), and remove the bones. The meat should pretty much fall apart in chunks. Cut them as desired, or pull them into strands with with a pair of forks.

I find it best to cook this a day ahead, then refrigerate. This allows for easier removal of more of the fat, and the pork reheats very nicely in a skillet, with a portion of the cooking liquid. If you don't use all the cooking liquid with the pork, it makes the most fabulous soup base ever, once you strain out the seasonings.

Last year at this time I made Squash & Carrots with Cinnamon & Ginger

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