I saw this recipe in my most recent Williams Sonoma catalog, and knew that I had to make them! However, with an active 8-month old to tend to, I wanted to turn this into a crock-pot dish that I can prep ahead of time, and let it cook for a nice 10-12 hrs stretch. I prefer to use bone-in pork shoulder, because I think that’s where a lot of the flavors are from; so that’s what I did instead. I modified this recipe to allow for the slow cooker version, and I was really happy with the result.
The tender, juicy, slightly spicy and warm pulled pork were delicious on top of cold crispy butter lettuces and bean sprouts. And don’t forget to save those little onion bits from the bottom of the crock pot, they added excellent boost of flavor to the pork. The only thing I would caution you on is that this dish was MESSY to eat! Make sure you have extra napkins around because you will need it. You can turn this into a low-carb dish by skipping the rice (I skipped the rice because I simply forgot to cook it). And it was still delicious! They are a great party dish, because you don’t spend a lot of time cooking this, and it serves a large crowd. Happy cooking!
Adapted from Williams Sonoma
4 tsp. Chinese five spice
1 Tbs. kosher salt
3/4 tsp. freshly ground pepper
6 lb. bone-in pork shoulder
3 Tbs. vegetable oil
2 yellow onions, diced
1 1/2 tsp. finely grated fresh ginger
1 1/2 Tbs. minced garlic
1/3 cup soy sauce
1/3 cup hoisin sauce, plus more for serving
2 Tbs. Sriracha chili sauce, plus more for serving
1 1/2 cups chicken broth
Butter lettuce leaves, steamed white rice, bean sprouts, thinly sliced green onions and cilantro leaves for serving
In a small bowl, combine the Chinese five spice, salt and pepper. Rub the mixture evenly on the pork.
When the crock pot is done cooking, using tongs and a fork, pull the pork apart into large chunks. Serve with lettuce leaves, steamed rice, bean sprouts, green onions, cilantro, hoisin sauce and chili sauce.