Make Ahead

Slow and Low Roast Pork with Ginger Sriracha Barbeque Sauce

April  2, 2010
2 Ratings
  • Serves 6-8
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

Test Kitchen Notes

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 —The Editors

What You'll Need
  • 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.

See what other Food52ers are saying.

  • WinnieAb
  • Jocelyn Grayson
    Jocelyn Grayson
  • AntoniaJames
  • Rivercook
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook. My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014. I live in upstate New York with my family and many pets.

7 Reviews

Rivercook January 13, 2012
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!
WinnieAb April 15, 2010
Mrs W.
Thank you so much for testing and thank you for the kind is very much appreciated!
Jocelyn G. April 6, 2010
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 G. April 5, 2010
Do I need to make any changes to your cooking time if I want to do it in a slow cooker?
WinnieAb April 5, 2010
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?
AntoniaJames April 2, 2010
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 . . . .)
WinnieAb April 2, 2010 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!