Make-Ahead Asian Pork Shoulder

Ingredients:

Sauce:

• 2 cloves garlic
• .5" piece of ginger, peeled
• 1/4 cup light soy sauce
• 1/4 cup rice wine vinegar
• 1 cup low-sodium chicken stock
• 1/4 cup oyster sauce
• 1/4 cup hoisin sauce
• 1 cup barbeque sauce
• 1/4 cup honey
• 1 Tbsp sambal oelek (Asian chile paste)
• 2 star anise fruits
• 1 lime, juice and zest
• 1 orange, juice and zest

Pork:

• 2 Tbsp oil
• 3–4 lbs pork shoulder, cut into 4–5 pieces
• 1 Tbsp salt
• 1 tsp black pepper

Preparation:

• To get ready for the pork and prepare the sauce, start by preheating the oven to 325°F.



• In a KitchenAid blender, combine all of the sauce ingredients and purée until smooth.



• To prepare the pork, start by preheating a large sauté pan over medium-high heat and adding the oil.



• Season the pork with the salt and pepper.



• When the oil is shimmering, add the pork in a single layer and brown it on all sides (multiple batches may be necessary). Remove from the sauté pan.



• Add the pork to an 8" x 8" baking dish in a single layer. Pour the prepared sauce over the top. Cover tightly with aluminum foil and place it in the oven. After 2 hours, flip over the pork pieces, cover the baking dish with the foil, and return it to the oven.



• Cook until the pork easily shreds and sauce has thickened, about 3–4 hours. Let the pork rest, covered, for 30 minutes.



• In the bowl of a KitchenAid stand mixer, shred the pork using a fork or the paddle attachment over low speed. Toss the shredded pork with your desired amount of sauce from the baking dish.



• Serve immediately, refrigerate for 5–7 days, or freeze for up to 6 months.