The evening I made this I didn’t get to eat until after 11:00 p.m.! Have you ever had any kitchen accidents that sent you the emergency room? I never had any kitchen accidents prior to this. It was a fluke accident … I was reaching up for a glass bowl, it slipped out my hands and landed on the granite and my reaction was to reach for it and it all happened so quickly before I knew it I had sliced the side of my hand open. 4 stitches and 3 hours later I was finally home and hungry!!
This was really good and a nice change from my usual pulled pork recipe, but I would only make 1/2 of the sauce next time; it makes way too much sauce. Be safe in the kitchen and ENJOY!
- 5 pounds pork shoulder/butt, bone in
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- Dash of cayenne
- 4 tablespoons brown sugar
- 1/2 cup soy sauce
- Asian BBQ Sauce:
- 1 cup hoisin sauce
- 1 cup ketchup
- 2 tablespoons garlic, chopped
- 2 tablespoons chopped fresh ginger
- 1/4 cup granulated sugar
- 1/2 cup water
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon lemon juice
- splash of sesame oil
Mix all dry rub ingredients together. Pat dry the pork. Sprinkle the rub mixture over the entire pork shoulder, rub into the meat. Sprinkle with soy sauce and also rub it in. Refrigerate overnight.
Remove pork from fridge 15 minutes prior to cooking. Cook pork shoulder st 275 degrees covered in oven until internal temperature is 180 degrees, about 5 hours.
Remove from oven and let sit covered for 15 minutes and then shred with two forks. Serve on buns with sauce and coleslaw on top.
Asia BBQ Sauce – Directions
Combine all ingredients in a pan and bring to a slow boil. Reduce heat and simmer, uncovered for 1/2 hour or until thickened.
Asian Cole Slaw
- 3 tablespoons rice vinegar
- 2 teaspoons sugar
- 1 teaspoon minced ginger
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- ½ teaspoon lime zest
- 1 tablespoon fresh lime juice
- ½ jalapeno (seeds removed) diced
- 1 small cabbage, halved, cored and sliced
- 1½ cups grated carrots
- 6 scallions, chopped
- ½ cup cilantro, chopped
- Combine rice vinegar, sugar, ginger, sesame oil, vegetable oil, lime zest, lime juice, soy sauce and jalapeno. Mix well.
- In a large bowl toss together cabbage, carrots, scallions, and cilantro. Pour dressing onto mix and stir to combine. Refrigerate for 10-15 minutes to allow flavors to blend together.
Asian Coleslaw Source: avocadopesto.com