As far as regional cuisine goes, this meal is all over the place, but it ended up working really well. The marinade is Chinese, the toppings are Vietnamese, and I served it with Southern potato salad.
Recipe:
¼ cup soy sauce
3 Tbsp hoisin
3 Tbsp honey
2 Tbsp Fish Sauce
2 Tbsp Sesame Oil
2 Tbsp Rice vinegar
1.5 Tbsp garlic chilis sauce
2 Tbsp Brown Sugar
Black pepper
3.5 lb pork shoulder
Toppings: Zucchini, pickled carrots and daikon, jalapenos, and cilantro
Directions:
Mix all the marinade ingredients together, taste and adjust. Put the pork in your slow cooker and pour on the marinade mixture. Put it on low for 8 hours, turning the meat over about halfway through.
Once the meat is falling apart tender, remove it from the pot, and place it in a roasting pan. Shred the meat with two forks and spread it out so it’s all in one layer. Place under a broiler for 5 minutes or until it gets some color on it. Flip the meat over, and brown the other side under the broiler. Serve with some reserved braising liquid, pickled carrots and daikon, jalapenos, zucchini/cucumber, and cilantro.
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