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Dutch Oven Pork Tacos with Hoisin and Ginger

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Dinner, Main Course – Vietnamese-inspired
By Adapted from Sam Sifton, NY Times – Serves: 4-8
Prep Time: 15 Minutes – Cooking Time: 5 Hours – Total Time: 5 Hours, 15 Minutes

A Vietnamese-inspired slow cooked pork shoulder roast in a hoisin, fish sauce, ginger and sriracha braise. Served with a cabbage slaw.

Ingredients

  • 1 tbsp. Sesame Oil
  • 1 medium Yellow Onion, diced
  • 8 Cloves Garlic, minced
  • 2 tbsp. grated Fresh Ginger (about a 2-inch piece)
  • 1/2 cup Hoisin Sauce
  • 1/4 cup Fish Sauce
  • 1 tbsp. Sriracha Sauce
  • 5 lb. Bone-in Pork Shoulder
  • Flour Tortillas
  • Lime Wedges
  • Chopped Cilantro
  • Cabbage Slaw
  • 1/3 cup Rice Vinegar
  • 2 tsp. Grated Fresh Ginger
  • 1 tbsp. Sesame Oil
  • 2 tbsp. Neutral Oil, like peanut or grapeseed
  • 1 tsp. Sriracha Sauce, or to taste
  • 1 small Green Cabbage, cored and sliced thinly
  • 2 medium-size Cucumbers, sliced into thin planks
  • 1 cup Shredded Carrots
  • 1 Asian pear, peeled, cored and sliced into thin planks
  • Pinch of Kosher Salt

Instructions

Pork Shoulder Roast

1

Preheat the oven to 325 degrees.

2

Heat the Dutch oven on the stovetop over medium heat for about 1 minute. Drizzle in the sesame oil and then add the diced onion. Stirring occasionally, sauté the onions until they begin to go translucent.

3

Then add the garlic, stir to incorporate the garlic in the onion and cook for about 30 seconds. Turn off the heat and stir in the grated ginger.

4

Add the hoisin sauce and the fish sauce. Stir to combine, then pour in 1 cup of water to loosen the sauce.

5

Stir in the tablespoon of Sriracha sauce.

6

Transfer 2/3 of the braising sauce to a large measuring cup. Place the pork shoulder, fat cap side down, into the remaining braising liquid.

7

Pour the reserved braising liquid over the roast, cover and place in the oven. Set a timer for 5 hours. Set a second timer for 2 hours.

8

At the two hour mark, pull the roast and baste it with the braising liquid, replace cover and return to the oven. Repeat the basting every hour after until the 5 hour mark is reached.

9

At the 5-hour mark, pull the roast and check for tenderness. Using two forks, in the thickest part of the roast, pull apart the pork, if it comes apart with no resistance, it's ready. If it resists, replace the lid and put back in the oven for 20 minute increments until it's fall apart tender.

10

Use two forks or kitchen tongs to shred the pork in the Dutch oven and stir the shredded pork into the braising sauce.

11

Serve on four tortillas topped with cabbage slaw, cilantro, lime and sriracha sauce.

Cabbage Slaw

12

Combine veggies in a large mixing bowl.

13

In a small bowl, whisk together the vinegar, oils, ginger and sriracha sauce to an emulsified dressing.

14

Pour the dressing over the veggies and mix with your hands, coating all the veggies with dressing, until thoroughly mixed.

15

Sprinkle with a pinch of Kosher salt and mix once more.