Preheat oven to 375 degrees F (190 degrees C).
Score the skin of the
Pork Shoulder (1/2)
into 1-inch squares, seasoning with
Kosher Salt (to taste)
Cayenne Pepper (to taste)
Granulated Garlic (to taste)
Place in a roasting or cast iron pan, add
Water (2 cups)
, and braise in a preheated oven at 375 degrees F (190 degrees C) for 2-3 hours, or until very tender.
Move to a shallow dish. Remove and discard the bones.
Remove the skin and shred the meat with two forks.
For the BBQ-hoisin sauce, mix
Hoisin Sauce (1/3 cup)
Light Soy Sauce (1/3 cup)
Ketchup (1/3 cup)
Chili Sauce (1 Tbsp)
Honey (1 Tbsp)
Chinese Five Spice Powder (1 tsp)
Dry Mustard (1 tsp)
Garlic Paste (1 tsp)
Fresh Ginger (1/2 tsp)
Toasted Sesame Oil (1/2 tsp)
Mix the BBQ hoisin sauce with the shredded meat and the chopped chicharrones.
Ciabatta Bread (1 loaf)
large enough to make 4 portions, horizontally in two halves.
Cover bread with
Romaine Hearts (1 pckg)
Top with the shredded pork.
Red Chili Pepper (1/2)
Fresh Cilantro (1 Tbsp)
Salt (to taste)
, and mix and arrange evenly over the shredded pork.
Drizzle generously with
Thai® Sweet Chili Sauce (to taste)
Cut into sandwich size portions. Serve and enjoy!