Slow and Low Roast Pork with Ginger Sriracha Barbeque Sauce

By • April 2, 2010 • 7 Comments


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Author Notes: This is a variation on the Pulled Pork recipe I developed for Food52's "Best Pork with Apple Cider" contest a few months back. I usually cook meats like this in a slow cooker, so I've simulated that here by using a low temperature oven and lots of liquid. This sauce is both sweet and spicy, just the way I like it, and it's a pretty low maintenance recipe as you can leave it to cook overnight (or all day if that's more convenient).WinnieAb

Food52 Review: I had the pleasure of making WinnieAb's Slow & Low Roast Pork this week. How she extracted a Memphis-Style barbeque from all those international grocery items is a mystery to me! The pork was succulent, tasty, spicy, sweet -- every flavor I love with pork. The recipe took 10 minutes to put together and 10 hours to cook -- 10 long hours, as the scent of this roast is enough to drive you crazy. I served it with celery remoulade and my sweet potato rolls. Delicious. - MrsWheelbarrowA&M

Serves 6-8

  • 5 pounds bone-in pork shoulder
  • 2 tablespoons raw sugar
  • 2 tablespoons course sea salt
  • 12 ounces bottle of natural ginger beer
  • 1 cup organic ketchup
  • 1/2 cup pure maple syrup
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon sweet paprika
  • 1/2 cup brandy or bourbon
  • 1/2 cup ketjap manis (dark and sweet Indonesian soy sauce)
  • 3 tablespoons sriracha sauce
  • 3 large onions, peeled and thinly sliced
  1. Place pork in a large bowl. Mix the salt and sugar together and rub all over the pork. Cover with plastic wrap and refrigerate for 30-60 minutes.
  2. Preheat the oven to 200 degrees F. In a bowl, combine the rest of the ingredients (except for the onions) and mix well.
  3. Remove pork from the refrigerator. Have ready a dutch oven or other oven proof pot that will allow the sauce to cover at least half of the pork. I used an 8 qt. stockpot.
  4. Place the sliced onions in the pot and put the pork shoulder on top. Pour in the sauce.
  5. Place several pieces of foil on top of the pork, sealing in as much of the moisture as possible.
  6. Cook for 10-12 hours, turning the pork several times during the process, if possible. Remove from the oven and allow to sit for 20 minutes before slicing.
  7. Serve slices of the pork with some of the sauce spooned over, and make sure to include some of the onions on the side.

Tags: Asian, entertaining, leftovers, sweet and savory

Comments (7) Questions (0)

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over 2 years ago Rivercook

love this recipe! I have done it a couple of times now, but since I am off grid I can't use a slow cooker and find that 350 oven for 4 hours worked great..just cover with foil. it is a hit in my house!

Winnie100

about 4 years ago WinnieAb

Mrs W.
Thank you so much for testing and thank you for the kind words...it is very much appreciated!

Jocelyn_2006

about 4 years ago jocelyng

I'm really not adept at converting from conventional to slow cooker (or vice versa), but this seems reasonable. I think I'm going to make it tonight, so thanks!

Jocelyn_2006

about 4 years ago jocelyng

Do I need to make any changes to your cooking time if I want to do it in a slow cooker?

Winnie100

about 4 years ago WinnieAb

Hmmm...I think I would start it on high for an hour or so and then cook 6-8 hours on low....test after 6 and see how it's doing. Does that sound about right to you?

New_years_kitchen_hlc_only

about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Really like the ginger beer, and cooking 10-12 hours in a slow oven, and of course, the addition of brandy or cognac. Am looking forward to tracking down some of that Indonesian dark and sweet soy sauce . . . any excuse for an ingredient hunting expedition, right?? ;o) But garlic powder? And onion powder? Why? (Especially the onion powder, when you've got the onions stewing all that time . . . .)

Winnie100

about 4 years ago WinnieAb

Wow...you seem genuinely offended by the garlic/onion powders!
I guess I always add a little of those to homemade bbq sauces- I use organic powders- but if you hate the idea, just skip 'em!