Ok folks, this recipe I am challenging myself to see how many Doorganic’s items I can incorporate into our dish without overwhelming everyone. I am going to place an {*} by each ingredient you can order from our site. With our climate still lingering in the bitter cold & snowy days I find that a warm roasted pork butt sandwich will please your Saturday or Sunday afternoon as well as the leftovers it will bring into the early week.
I wanted to give a traditional pork sandwich a twist by adding an Asian flare. The spices that are involved in this dish will surely awake your taste buds and sooth your chilly soul not to mention it is always great to have Asian spices in the pantry!
Chinese Pulled Pork
- 2 tablespoons olive oil
- 2.5 pounds Pheasant Ridge boneless pork shoulder/butt, cut into large cubes *
- 1 small onion, peeled and sliced thin *
- 3 cloves garlic, peeled and roughly chopped *
- 3 slices of peeled ginger, roughly 2 inches long
- 1 piece star anise
- 1/4 cup cremini mushrooms, sliced *
- 1/2 cup soy sauce
- 1/3 cup white wine or mirin
- 1/3 cup water or chicken stock
- 2 tablespoons rice wine vinegar
- 1 teaspoon toasted sesame oil
- 4 Little Rooster buns or harvest rolls *
Kale & Apple Slaw
- 3 tablespoons white or yellow miso paste
- 2 tablespoons fresh lemon juice
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon toasted sesame oil
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon ground white pepper
- 1 bunch kale stemmed and cut into extremely thin strips (about 4 loosely packed cups in total) *
- 1 small pink lady apple, cored and grated on the large holes of a box grater (about 1/2 cup total) *
- 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup total)
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