epicurious.com

Slow-Cooked Hoisin Pork Roast with Green Onions

4.3(52)

Hoisin sauce — a combination of soybeans, garlic, chiles, and spices — lends a sweet-spicy flavor to this pork roast. Look for it at Asian markets and well-stocked supermarkets. What to drink: Uncork an Australian Merlot or a New Zealand Sauvignon Blanc.

by Epicurious·published 2004-08-20

Open original recipe

Servings

Makes 6 servings

Total time

—

Calories / serving

—

Ingredients (8)

serves

1 tablespoon olive oilolive-oil
1 5 1/2-pound boneless pork shoulder (about 6 1/2 pounds with bone), trimmed, tied to hold shape
3/4 cup hoisin saucehoisin-sauce
3 bunches green onions, cut on diagonal into 1-inch pieces (about 6 cups)scallion
1 teaspoon whole black peppercornspeppercorn
1/4 cup Scotch whiskywhisky
3/4 cup (or more) waterwater
Sliced green onions (for garnish)

Instructions (4 steps)

01Preheat oven to 300°F. Heat oil in heavy large ovenproof pot over high heat. Add pork shoulder, fat side down; brown on all sides, turning often, about 12 minutes. Remove pot from heat. Spread hoisin sauce over pork; sprinkle with green onion pieces and peppercorns. Cover pot and place in oven. Cook until pork is very tender when pierced with fork, about 2 3/4 hours, adding water to pot by 1/4 cupfuls if mixture is dry.
02Remove pot from oven. Transfer pork to cutting board and tent with foil. Let pork stand 20 minutes.
03Meanwhile, spoon off fat from pan juices. Stir whisky and 3/4 cup water into juices; boil 2 minutes. Add more water by tablespoonfuls if sauce is too thick, or boil to reduce sauce if too thin.

Pantry check

Data quality

servings.value✓

times.totalMinutes—

nutrition.calories—

recipeCuisine—

recipeCategory—

rating✓

description✓

image (URL only)✓

Not rich — missing servings, total time, or calories.