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- 1 6lb Pork Shoulder (bone in)
- 1 cup rice vinegar
- 1/2 cup soy sauce
- 1/4 c light brown sugar
- 4Tbsp Fish sauce
- 3 stalks lemon grass
- 1 bunch cilantro
- 3 Tbsp grated ginger
- 10 cloves garlic minced
- 3 jalapenos
- 3 limes
- 2 star anise pods
- 1 large yellow onion sliced in half rings
- 3 Tbsp black pepper
- Japanese ichimi (ground pepper mix) for garnish
- water
- 1) Slice the pork shoulder into 1 inch thick slices around bone as close as possible
- 2) hit the lemon grass stalks with the back of a knife until they are well pulverized and place in a large bowl
- 3) slice off the cilantro stems and put in the bowl
- 4) add the ginger, garlic, jalapenos, lime zest, juice from 2 limes and the remaning ingredients to
- the bowl and coat the pork.
- 5) place the mixture in the slow cooker trying to pack in as efficiently as possible. Pour the liquid over and add enough water so all of the pork is covered.
- 6) cook on medium for 5-7 hours until you can cut with a fork.
- 7) strain out 3 cups of the cooking liquid into a high walled frying pan and reduce down while shredding the pork.
- 8) put the pork in the reduced sauce and serve topped with the cooked oninon slices, cilantro leaves, lime slices and ichimi over rice
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