This slow cooked pork is amazing! It takes a while to cook but well worth it and only 15 minutes to prep. Perfect for tailgating or having friends over to watch a football game.
Chinese Five-Spice Pork Wraps
7-8 pound bone-in pork shoulder, trimmed
2 tablespoons Chinese five spice
1 ½ tablespoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons blended oil
1 yellow onion, roughly chopped
1 inch fresh ginger, peeled and finely chopped
6 cloves garlic, peeled and finely chopped *(see my short cut tool below for garlic)
1/3 cup low-sodium soy sauce
1/3 cup hoisin sauce
2 tablespoons Sriracha hot chili sauce
2 cups low-sodium chicken broth
Pre-heat oven to 350 degrees.
In a small bowl, mix together the Chinese five spice, salt and pepper. Rub all over the pork, set aside.
In a large Dutch oven, heat the oil over medium heat and cook the seasoned pork for 1-2 minutes on each side then remove the pork.
In the same Dutch oven over medium heat, add the onions and cook for 3-4 minutes. Add the ginger and garlic and cook another 1-2 minutes. Next, add the soy sauce, hoisin sauce, sriracha and chicken broth. Remove from the heat and place the pork on top of the onion mixture.
Cover and cook 1 hour, then lower oven temperature to 275 degrees and continue cooking another 4-4 1/2 hours. Baste every couple of hours.
Remove the cooked pork and place on a cutting board to rest until cool enough to shred the pork.
For the wraps
Butter lettuce leaves
3 green onions, chopped
½ cup fresh cilantro, chopped
Place your lettuce leaves on a serving plate, spread with a little hoisin sauce. Add the warm pork and top with the green onions and cilantro. Serve with a lime wedge.
*Pampered Chef Garlic Press, this is one of my kitchen favorites.