Red Braised Pulled Pork

Name: Red Braised Pulled Pork
Prep time: 5 min
Cook time: 3 h
Total time: 3 h 5 min
Ingredients: 4½ pounds boneless pork shoulder ((cut into large 4-inch/10cm chunks and trimmed of excess fat; keep the skin if you can get it!)); 2 tablespoons neutral oil ((such as vegetable, canola, or avocado oil)); ¾ cup Shaoxing wine; ⅓ cup sugar; ⅓ cup light soy sauce; 1 tablespoon dark soy sauce; 2 bay leaves; 1 star anise; 3 cups water

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Prep Time: 5 minutes

Cook Time: 180 minutes

Total: 185 minutes

Servings: 12

red braised pork

Ingredients

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4½ pounds boneless pork shoulder ((cut into large 4-inch/10cm chunks and trimmed of excess fat; keep the skin if you can get it!))2 tablespoons neutral oil ((such as vegetable, canola, or avocado oil))¾ cup Shaoxing wine⅓ cup sugar⅓ cup light soy sauce1 tablespoon dark soy sauce2 bay leaves1 star anise3 cups water

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Instructions

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Step 1

Arrange a rack in the center of your oven, and preheat to 375°F/190°C. In a large Dutch oven or other cast iron pot, heat the oil over medium high heat. Brown the pork in batches (don’t crowd the pot), until it’s browned on all sides.

Step 2

Add all the pork back to the Dutch oven, along with the Shaoxing wine, sugar, light soy sauce, dark soy sauce, bay leaves, star anise, and water. Stir.

Step 3

Cover and bring to a boil on the stove. Once boiling, place the Dutch oven into the oven uncovered. Cook for 2½ hours, checking the pork every 45 minutes or so (stir and add more water if the pot starts drying out), until the pork is tender and falling apart.