Slow and Low Roast Pork with Ginger Sriracha Barbeque Sauce
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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. - MrsWheelbarrow - A&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
- 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.
- Preheat the oven to 200 degrees F. In a bowl, combine the rest of the ingredients (except for the onions) and mix well.
- 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.
- Place the sliced onions in the pot and put the pork shoulder on top. Pour in the sauce.
- Place several pieces of foil on top of the pork, sealing in as much of the moisture as possible.
- 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.
- Serve slices of the pork with some of the sauce spooned over, and make sure to include some of the onions on the side.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Roasted Pork Shoulder
Tags: Asian, entertaining, leftovers, sweet and savory
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over 1 year 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!
about 3 years ago WinnieAb
Mrs W.
Thank you so much for testing and thank you for the kind words...it is very much appreciated!
about 3 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!
about 3 years ago jocelyng
Do I need to make any changes to your cooking time if I want to do it in a slow cooker?
about 3 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?
about 3 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 . . . .)
about 3 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!