What. The. Heck?Gahhhhhh! I just took this out of the oven! The afternoon was kind of like Thanksgiving day where you smell the turkey roasting all day long and you’re drowning in saliva. I know you know. The roasted pork and its sauce was smelled so wonderful that I had to leave the house until it was done. I couldn’t concentrate on anything but running to the oven every 5 minutes! and then I took a bite — I get to do that before anyone else because I’m the cook, and I have to make the world safe for everyone else. And I saw stars . . .and little pigs dancing in heaven . . . and I heard harps.
More photos to come. Working on the nachos now. Hurry — run out and buy that pork butt!
- about 3.5 pound pork butt or pork shoulder
- cooking oil to coat pork
- fresh cracked black pepper to coat pork
For the sauce:
- 1 tablespoon canola oil
- 1 medium onion, diced
- 5 large cloves garlic, minced
- 1 (8-oz.) can tomato sauce
- 3 tablespoons fish sauce
- 1/4 cup Sriracha hot sauce (seriously, 1/4 cup is not hot at all — gives it a nice warm flavor) or to taste. You’re the boss of your own heat.
- 1 Tablespoon apple cider vinegar (or whatever you like)
- 1/2 cup hoisin
- 1 tablespoon packed brown sugar
- 1/2 teaspoon black pepper
- Pre-heat oven to 350 degrees F.
- Heat a sauce pan over medium-high heat, add oil, onion and garlic. Cook onions and garlic until they are translucent and fragrant.
- Add tomato sauce, fish sauce, Sriracha, vinegar, hoisin, brown sugar and black pepper. Stir the sauce and simmer on low heat for about 5 minutes. Remove from heat and set aside. After the sauce has cooled, taste and adjust heat and seasoning. It’s pretty darn yummy.
- Heat large cast iron pan (I swear by mine) or deep oven proof skillet on medium-high heat. Lightly coat the pork shoulder with oil and season all sides with salt and pepper.
- Sear each side of the pork shoulder on the hot pan until the pork is a rich brown — about 3 or minutes per side.
- Remove the pan or skillet from the heat and lay the pork in the pan. I cooked my pork roast in my cast iron skillet, but you can use any baking dish that it will fit in.
- Pour the sriracha-tomato sauce over the pork into the oven proof pan. Cover with aluminum foil.
- Now — some unfamiliar patience is called for. Bake the pork for about 3-4 hours at 350 degrees or until the pork is tender and easily shreds with a fork. For the 3 1/2 lb roast I cooked, it took just about four hours for it to be fall off the bone tender. The sauce is unbelievably delicious — lots of umami flavor.
- Allow the pork to rest for about 15 minutes before shredding the whole shoulder. Cover the shredded pork with foil to keep it warm before serving.
And what am I going to do with this pork?
Saturday Dinner #1
Pulled pork with coconut rice and cucumber salad
Super Bowl Dinner #2
Asian Pork Tacos with red cabbage slaw, avocado and cilantro
All right everyone. Start your forks!