Ingredients
Scale
- 3 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat
- 3 tablespoons soy sauce (use low sodium as a healthier option)
- 2 tablespoons hoisin sauce (for a touch of sweetness; can substitute with plum sauce)
- 2 tablespoons honey or brown sugar (adjust sweetness to taste)
- 1 tablespoon rice vinegar (adds a gentle tang)
- 1 tablespoon sesame oil (to enhance that nutty, toasty flavor)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon Chinese five-spice powder (optional, but Mama Lou always had this on hand)
- 1/2 teaspoon crushed red pepper flakes (optional, for a subtle kick)
- 1/2 cup chicken broth or water (to keep the meat moist during cooking)
- 2 green onions, thinly sliced (for garnish)
- Sesame seeds (optional, for garnish)
If you prefer a gluten-free version, substitute tamari for soy sauce and check that your hoisin sauce is gluten-free. I’ve found that using honey instead of brown sugar adds a lovely floral note that reminds me of the sweet teas Mama Lou used to serve.
Instructions
- Start by mixing the marinade: In a medium bowl, whisk together soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, garlic, ginger, Chinese five-spice, and red pepper flakes. This is where the magic begins—as the aromas start to mingle, I’m instantly transported back to Mama Lou’s kitchen, where spices danced in the air and anticipation built with every stir.
- Place the pork shoulder in a large zip-top bag or a deep dish. Pour the marinade over the pork, making sure it’s well coated. Seal the bag or cover the dish, then refrigerate for at least 4 hours, preferably overnight. I remember how my sister Ouma would help me massage the marinade into the meat—those moments of teamwork are part of what makes this recipe so meaningful.
- When ready to cook, preheat your oven to 300°F (150°C). If you prefer slow cooker or pressure cooker methods, those are great alternatives too—I’ll share tips below.
- Transfer the pork and marinade to a roasting pan or Dutch oven. Add the chicken broth or water to the bottom to keep things moist during cooking.
- Cover tightly with a lid or foil and roast for about 3 to 4 hours, or until the pork is fork-tender and easily pulls apart. You’ll know it’s ready when the meat falls apart effortlessly, just like when Mama Lou’s pork would melt in your mouth.
- Remove the pork from the oven and let it rest for 10-15 minutes. Then, using two forks, gently shred the meat into bite-sized pieces. This is my favorite part—pulling apart the meat while thinking of all the stories shared around the family table.
- Return the shredded pork to the pan, mixing it with the cooking juices to keep it moist and flavorful. Taste and adjust seasoning, adding a splash more soy sauce or a drizzle of honey if desired.
- Garnish with sliced green onions and sesame seeds before serving. These little touches add brightness and texture that make every bite special.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
