The Defined Dish
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Time: 4:15 m (15 m prep, 4 h cook)
(Ingredients and measurements subject to availability)
- 5-3 lbs. Boneless Pork Loin Roast
- Kosher salt*, to taste
- black pepper*, to taste
- 1/4 cup olive oil* (or grapeseed oil)
- 2 tsp. sesame oil
- 1/2 cup soy sauce
- 1/4 cup hoisin Sauce
- 2 tbsp. honey
- 1 tsp. Chinese five spice powder
- 2 tsp. chili garlic sauce
- 1/4 cup rice vinegar
- 1/2 cup chicken broth
- 4 cloves garlic, minced
- 1 tbsp. peeled and grated ginger
- Flour Tortillas
- Storebought Kimchi (we like Wildbrine Brand found at Wholefoods)
- Thinly sliced red onions
Salt and pepper
Olive oil (or grapeseed oil)
- Preheat oven to 300 degrees (preferably on convection roast).
- In a bowl, combine: sesame oil, the soy sauce, the hoisin sauce, honey, chinese five spice powder, chili garlic sauce, rice vinegar, broth, ginger and garlic. Whisk to combine, set aside.
- Heat 1/4 cup olive oil or grapeseed oil over medium-high heat in a dutch oven. Season all sides of the pork with salt and pepper. Place pork in the hot oil and brown all sides, about 5 minutes per side.
- Pour in sauce all over the pork, cover and place in the oven. Cook for 3 - 3.5 hours (depending on how much pork you have).
- Remove from oven, and using tongs transfer the pork loin onto a large cutting board. Using two forks, shred the pork as finely as possible. Place shredded pork back into the sauce and toss to coat evenly.
- Turn oven heat down to 200 degrees, cover the dutch oven and place back into the oven for at least 30 more minutes and no longer than 1 hour so that the shredded pork soaks up all the good sauce.
- Remove from oven and serve in corn tortillas with Kimchi, a little torn lettuce leaves, some fresh cilantro leaves, and some very thinly sliced red onions. ENJOY!!