Pulled Pork with Spicy Honey

  • 1/4 cup kosher salt
  • 2 tbsp black pepper
  • 1 5 lb bone-in pork shoulder roast
  • 1 1/2 medium yellow onions, cut into thick rings
  • 15 garlic cloves, crushed
  • 2 1/4 cups apple cider vinegar, divided
  • 3 cups fresh orange juice, divided
  • 1/2 tsp table salt
  • 1 cup uncooked jasmine rice
  • 1 1/4 cup honey
  • 2 tbsp ground fresh chili paste
  • 2 tbsp fish sauce
  1. Make the pork. Preheat oven to 250. Stir together kosher salt, pepper and chili powder in a small bowl and reserve 1 tablespoon mixture. Rub remaining mixture all over the pork. Place the onions and garlic in a large Dutch oven and set roast on top. Add 1 cup water, 2 cups vinegar, 2 cups orange juice and reserved 1 tablespoon spice mixture, cover and place in oven. cook until pork pulls apart easily with a fork, 5 to 6 hours. Remove from oven and cool 15 minutes.
  2. Make the rice.  Bring 1 1/2 cups water and table salt to boil over high. Add rice, reduce heat to medium low and cover. Cook 15 minutes. Remove from heat and let stand, covered 19 minutes. Fluff rice with fork.
  3. Transfer pork to a cutting board and pour the braising liquid through fine mesh strainer into a bowl.  Shred meat, using two forks.  Discard bone and excess fat. Skim fat from the braising liquid and reserve 1 cup braising liquid.
  4. Make the sauce. Whisk together honey, chili paste, fish sauce in reserved braising liquid and remaining orange juice and vinegar in a medium bowl.
  5. Stir together the shredded pork and sauce in a large bowl. Serve with vegetables and rice.

Serves: 6