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Slow-Roasted Five-Spice Pork

Slow-Roasted Five-Spice Pork
With long, slow cooking, this pork shoulder emerges tender and succulent, infused with fragrant Chinese five spice. Accompany with Ginger Mashed Potatoes (see related recipe at right).

Ingredients:

  • 4 lb. boneless pork shoulder
  • Kosher salt, to taste
  • 3 Tbs. cracked SoGo Chinese five spice*
  • 3 Tbs. extra-virgin olive oil
  • 1 yellow onion, cut into 1⁄2-inch slices

Directions:

Position a rack in the lower third of an oven and preheat to 300°F.

Season the pork on all sides with salt and coat with the five spice.

In a large Dutch oven over medium-high heat, warm the olive oil until almost smoking. Add the pork and brown on all sides, about 2 minutes per side. Add the onion, cover the pan and transfer to the oven. Roast until the meat is very tender and shreds easily when pulled with a fork, about 4 1⁄2 hours.

Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 20 minutes. Using a slotted spoon, transfer the onion to a small bowl.

Cut the pork into 1⁄2-inch slices or shred with 2 forks. Arrange the meat on a warmed platter and pass the onion alongside. Serves 8.

Williams-Sonoma Kitchen

* Available at Williams-Sonoma stores.