Hoisin Pork Roast With Green Onions

piątek, 7 lutego 2014

Hoisin Pork Roast With Green Onions

Time: 3 hrs 25 mins


  • 1/4 cup olive oil (or more if desired)
  • 1 teaspoon garlic powder (or to taste)
  • salt and pepper
  • 1 (5 -6 lb) boneless pork shoulder
  • 3/4 cup hoisin sauce
  • 3 bunches green onions, cut into about 1-inch pieces (about 7 cups)
  • 1/4 cup Scotch whisky
  • 1 cup water


  • 1 Set oven to 300 degrees.
  • 2 Heat oil in a large oven-proof pot or Dutch oven over high heat.
  • 3 Season roast with salt, pepper and garlic powder on all sides.
  • 4 Brown the pork roast on all sides in hot oil, turning often (this should take about 15-18 minutes).
  • 5 Remove the pot from heat, and cool the roast enough to handle.
  • 6 While still in the pot, spread the hoisin sauce over the browned roast (or you can remove the roast to a plate and return back in the pot).
  • 7 Sprinkle the green onions over the roast in the pot and cover with a lid.
  • 8 Place the roast in the oven.
  • 9 Cook until pork is very tender when pierced with a fork (about 3 hours) adding water to the pot about 1/4-cup at a time if mixture is dry.
  • 10 Remove the pot from the oven and transfer pork to a cutting board; tent with foil and let stand for 20 minutes.
  • 11 Meanwhile spoon off fat from the pan juices.
  • 12 Stir in whiskey and 3/4 cup water into juices; boil 2 minutes on top of stove, adding a small amount of water in if the sauce is too thick, or if sauce is too thin, boil and reduce.
  • 13 Slice the pork thinly, pour the sauce over and serve.

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