Asian Fusion Pulled Pork
My mom, Cheryl, loves recipe development. I'm the type of cook that once I've made something once or twice, I tend to move on pretty quickly. I guess I just get bored fast. But she will tinker with a recipe over and over and over again until she feels it's perfect. And then she will incessantly and lovingly text me about how much of said recipe she's making and putting in the freezer for whenever her next visit to Billings will be. It's, like, SO annoying.
Just kidding. It's the greatest thing in the world. During my parent's last visit, my mom made her Asian Fusion Pulled Pork with a beautiful pork roast I picked up from the Yellowstone Valley Food Hub. I'm pretty sure we ate it with sesame rice and a gingery coleslaw but I honestly can't really remember because the pulled pork stole the show.
Mom has also worked hard to develop a pineapple sauce which goes beautifully with the pork. Whether you serve it with rice and slaw, as tacos or on sliders, the pineapple sauce adds the perfect picant tartness.
Slow braises like this can be made either in the oven, a slow cooker, or in a pressure cooker with a few modifications. If you go the oven route, you'll want a heavy duty, oven proof pot with a lid like the Le Creuset Round Dutch Oven or the Cuisinart Round Dutch Oven. The Zavor LUX LCD Multicooker will cut the cooking time in half at least and you won't have to heat up your kitchen by turning on the oven.
- Marguerite Jodry