Ginger-Hoisin Pulled Pork

What’s for dinner tonight? On today’s menu is an Asian-styled pulled pork…seasoned with ginger and garlic then braised for a few hours in a savory hoisin-soy sauce broth…tender, pull-apart, delicious…served over rice with a side salad and you’ve got a tasty meal…

Ginger-Hoisin Pulled Pork
1 3-4 lb boneless pork shoulder roast
salt & fresh ground pepper
extra virgin olive oil
1 tablespoon peeled & grated fresh ginger
1 tablespoon peeled & minced fresh garlic
1/2 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons sherry wine vinegar
1 teaspoon Sriracha sauce
1 cup vegetable broth
garnish of cilantro & scallions

If there is a netting around the shoulder roast, cut it off and discard it. Season the pork shoulder roast on all sides with salt & fresh ground pepper. Heat some extra virgin olive oil in a skillet that is deep enough to cover the roast with a lid. Brown the pork shoulder roast on all sides in the hot oil. Sprinkle in the grated ginger and minced garlic and sauté 30 seconds; scoop the ginger & garlic onto the pork roast. In a small bowl whisk together the hoisin sauce, soy sauce, sherry wine vinegar, Sriracha sauce and the vegetable broth. Pour into the skillet. Bring to a boil; reduce heat to low, cover and simmer 2 1/2 hours, basting occasionally. Shred the pork and serve over cooked rice or noodles. Garnish with snips of cilantro & scallion.



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