Ingredients
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1 (4 lb) boneless pork shoulder roast, trimmed
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6 cloves garlic, minced
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2 tbsp minced fresh ginger
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1/2 cup low-sodium soy sauce
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1/2 cup maple syrup
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1 tbsp sesame oil
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1/2 tsp ground cayenne (optional)
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1/4 cup chopped cilantro
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1/4 cup chopped green onions
Steps
1
Preheat oven to 325°F. Quarter the pork shoulder. Place into a Dutch oven or large heavy-bottomed pot. Season pork with salt and pepper. Top pork with the garlic and ginger.
2
In a bowl, whisk together the soy sauce, maple syrup, ½ cup water, sesame oil, and cayenne, if using. Pour over pork. Using tongs, turn the pork chunks to coat evenly in mixture. Cover with lid and transfer to oven. Cook 2–2½ hours, flipping pork halfway through cook time, until pork shreds easily with a fork.
3
Using tongs, transfer the pork to a cutting board and let sit 15 min. Use a spoon to skim off any fat from liquid in pot. Slice pork against the grain into ½-inch slices or shred pork with 2 forks. Return pork to the braising liquid in Dutch oven. Garnish with the cilantro and green onions and serve.
Tips
Serve the pork over mashed potatoes or rice.
