Cooking Instructions
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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Score the skin of the
Pork Shoulder (1/2)
into 1-inch squares, seasoning with
Kosher Salt (to taste)
,
Cayenne Pepper (to taste)
and
Granulated Garlic (to taste)
.
Step 3
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.
Step 4
Move to a shallow dish. Remove and discard the bones.
Step 5
Remove the skin and shred the meat with two forks.
Step 6
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)
and
Toasted Sesame Oil (1/2 tsp)
.
Step 7
Mix the BBQ hoisin sauce with the shredded meat and the chopped chicharrones.
Step 8
Slice the
Ciabatta Bread (1 loaf)
large enough to make 4 portions, horizontally in two halves.
Step 9
Cover bread with
Romaine Hearts (1 pckg)
.
Step 10
Top with the shredded pork.
Step 11
Slice
Onion (1/2)
,
Scallions (1 bunch)
,
Red Chili Pepper (1/2)
, add
Fresh Cilantro (1 Tbsp)
and
Salt (to taste)
, and mix and arrange evenly over the shredded pork.
Step 12
Drizzle generously with
Thai Sweet Chili Sauce (to taste)
.
Step 13
Cut into sandwich size portions. Serve and enjoy!
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