This ridiculously simple dish is a riff on Carnitas de Lia, another of an endless variation of “dry braises” you can make with your own mix of spices. I like to top bowls of Simple Udon Soup with a generous mound of shredded pork or serve an Asian take on fajitas with scallion pancakes, plum sauce and griddled scallions.
Ingredients
- 2-1/2 tablespoons Chinese five spice powder
- 1 tablespoon coriander
- ½ to 1 teaspoon ground Szechwan pepper
- 2 tablespoons kosher salt
- 3–4 pounds boneless pork shoulder roast
Instructions
- Preheat oven to 275°F.
- Mix together spices and salt in a small bowl. Take pork out of its netting, and rub the spice mixture all over, getting it into the nooks and crannies.
- Place pork in a Dutch oven, cover, and bake for 3–1/2 to 4 hours, until pork falls apart with the touch of a fork.
Servings: 12
Note: If you’d like to crisp up either medium-sized chunks or fully-shredded meat, saute in a bit of the pork fat or canola oil.
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