Cooking Instructions
1.
Preheat oven to 375 degrees F (190 degrees C).
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)
.
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.
4.
Move to a shallow dish. Remove and discard the bones.
5.
Remove the skin and shred the meat with two forks.
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 (as needed)
and
Toasted Sesame Oil (as needed)
.
7.
Mix the BBQ hoisin sauce with the shredded meat and the chopped chicharrones.
8.
Slice the
Ciabatta Bread (1 loaf)
large enough to make 4 portions, horizontally in two halves.
9.
Cover bread with
Romaine Hearts (1 pckg)
.
10.
Top with the shredded pork.
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.
12.
Drizzle generously with
Thai Sweet Chili Sauce (to taste)
.
13.
Cut into sandwich size portions. Serve and enjoy!
