Make this sweet, salty pork shoulder to have on hand for adding texture and flavor to a number of Asian dishes. Executive chef Scott Drewno makes batches for the Source restaurant and has added it to a new dish, Chili Dan Dan Noodles With Roasted Pork, that he developed after a summer trip to China (see related recipe).
Make Ahead: The pork needs to marinate overnight in the refrigerator. The roasted, shredded pork tastes better after a day or two in the fridge.
Servings: 10 - 12
- 5 tablespoons kosher salt
- 5 tablespoons sugar
- 1 or 2 small dried Thai chili peppers, seeded if desired, then finely ground (2 teaspoons; optional)
- One 5-pound pork shoulder (with fat intact)
- Several whole unpeeled carrots, for the roasting pan
Combine the salt, sugar and ground hot pepper, if using, in a small bowl. Massage all of the mixture into the meat, all over it. Transfer to a resealable plastic food storage bag and refrigerate overnight.
When ready to cook, preheat the oven to 250 degrees. Arrange the carrots close together in the pan; they will act as a rack for the meat to sit on. Place the pork shoulder on top of the carrots so that an especially fatty side of it is facing up; slow-roast for 6 hours or until the meat is falling-apart tender with a crisped, caramelized crust. Discard the carrots.
Let cool, then use your fingers to shred the meat into bite-size pieces. Use right away, or divide among resealable plastic food storage bags; seal, pressing out as much air as possible, and freeze for up to 3 months.
From Drewno, executive chef at the Source in downtown Washington.
Tested by Bonnie S. Benwick.
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