Sunday evening is the ideal time to serve this tender braised pork meal.
| Prep Time: | 10 mins |
| Cook Time: | 3 hrs 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 3 hrs 40 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- ¼ teaspoon ground ginger
- ¼ teaspoon garlic powder
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ⅛ teaspoon salt
- ⅛ teaspoon wasabi powder (Optional)
- 1 (4 pound) boneless pork shoulder roast, or to taste, trimmed
- 5 cups water
- 1 cup soy sauce
- 2 star anise, broken in half
- 1 green onion, cut into 4 pieces
Instructions
- Combine ginger, garlic powder, rosemary, thyme, salt, and wasabi powder in a small bowl.
- Heat a large stockpot over medium-high heat.
- Rub spice mixture all over pork and transfer to the hot pot. Brown for 8 to 10 minutes per side.
- Add water, soy sauce, star anise, and green onion. Reduce heat to medium, cover, and cook for 1 1/2 hours, occasionally basting with cooking liquid. Turn roast over, cover, and continue to cook and baste until fork-tender, about 1 1/2 hours more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Remove from the pot and place on a serving dish. Let rest for 10 minutes before cutting and serving.
Nutrition Facts
| Calories | 227 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 0 g |
| Protein | 22 g |
| Saturated Fat | 5 g |
| Sodium | 1522 mg |
| Sugars | 1 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |