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Hearty and versatile, pulled pork is perfect for taking the chill out of a winter evening.
Prep Time: 20 minutes
Total Time: 4 hours 20 minutes
Makes: 6 to 8 servings
Ingredients:
3/4 cup sugar
1/4 cup white vinegar
1 cup La Choy® Soy Sauce
6 cups dark beer (four 12-ounce bottles)
4 pounds pork shoulder, cut in 4 large chunks
1 tablespoon red pepper flakes
2 whole garlic heads, cloves separated and peeled
3 ounces ginger, peeled and thinly sliced
6 scallions, trimmed and cut into 2-inch long pieces
1 tablespoon Chinese five-spice
1 small red onion, thinly sliced into rings (optional)
12 bib lettuce leaves (optional)
6 hamburger buns (optional)
Directions:
1. In a slow cooker, add the sugar and vinegar and heat over medium heat. Stirring occasionally, cook for about 20 minutes until the sugar becomes a rich golden caramel. With the pot cover in one hand, steadily add the beer and soy sauce with the other. Stir to melt the caramel fully. Add the red pepper, garlic, ginger, scallions, and Chinese five-spice. Add the pork shoulder and bring to a boil. Reduce the heat to low, cover the pot, and braise until the pork is fork tender, about 3 to 4 hours. Serve with rice and sautéed greens on the side.
2. To make pulled pork sandwiches: shred the meat. Strain and reserve the sauce, and discard aromatics. Halve the hamburger buns and place about a cup of shredded pork on top of the bottom half. Drizzle some cooking juices on top of the meat. Garnish with sliced red onion and 1 to 2 lettuce leaves and place the top half of the bun on top.
Chef's Tip: Do not burn the sugar when making the caramel or it will be bitter, not sweet. The meat will shrink while it cooks, making 4 pounds a perfect amount to serve 6 to 8 people.
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