Ingredients
Scale
- 3 pounds pork shoulder (also called pork butt), bone-in or boneless
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup hoisin sauce
- 2 tablespoons honey or maple syrup (for a subtle sweetness)
- 1/4 cup rice vinegar or apple cider vinegar (adds brightness)
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1 tablespoon sesame oil
- 1 teaspoon Chinese five-spice powder (optional but recommended)
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth or water (to keep it moist during cooking)
- 2 green onions, sliced (for garnish)
- 1 tablespoon toasted sesame seeds (optional, for garnish)
Substitutions: If you don’t have hoisin sauce, you can substitute with a mix of plum sauce and a splash of soy sauce. For a different twist, try adding a splash of orange juice for a citrusy note. If you prefer pork tenderloin for leaner meat, know it will cook faster and be less fatty but still delicious.
Instructions
- Begin by mixing the soy sauce, hoisin sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, Chinese five-spice powder, and black pepper in a medium bowl. This marinade is the heart of your dish, so take a moment to smell the fragrant blend—it’s my favorite part, reminding me of the fragrant markets in Asia.
- Place the pork shoulder in a large zip-top bag or a deep dish. Pour the marinade over the pork, ensuring it’s fully coated. Seal the bag and refrigerate for at least 4 hours, preferably overnight. I always do this step the night before; it allows the flavors to seep in deeply, similar to how my Nonna Rosa’s tomato sauce develops richness overnight.
- Preheat your oven to 300°F (150°C). Remove the pork from the marinade, reserving the liquid, and pat the pork dry with paper towels. This helps it brown beautifully.
- In a large oven-safe pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 3-4 minutes per side. This step locks in flavor and adds a lovely crust, a trick I learned from my culinary days in Le Cordon Bleu.
- Once browned, pour the reserved marinade and chicken broth into the pot. Cover tightly with a lid or aluminum foil to retain moisture.
- Transfer the pot to the preheated oven and cook for 3 to 4 hours, or until the pork is fork-tender and pulls apart easily. Halfway through, baste the pork with the cooking liquid to keep it moist and flavorful.
- Remove the pork from the oven and let it rest for 15 minutes. Then, using two forks, gently shred the meat, mixing it with the cooking juices for extra juiciness. This step always brings back memories of my mother’s kitchen, where slow, loving hands turned simple ingredients into magic.
- Garnish with sliced green onions and toasted sesame seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
