I scored at the grocery store and ended up with a ton of pork butt for a great price. Now I had to figure out what to do with it. I could do the classic Pulled Pork but I wanted to switch it up. I had seen caramelized pork with a more Asian twist but as I am not super knowledgeable in Asian themed cooking, I mixed it up and tried it out my way. I didn’t have fish sauce or coconut water but I used some chili powder and garlic to give the meat some flavor to blend with the sweet caramel. These came out tender with a nice sticky coating.
Ingredients:
1/2 cup brown sugar
1 tablespoon water
2 lbs boneless pork shoulder or butt
2 cloves garlic, minced
1 tablespoon onion powder
1 tablespoon chili powder
Salt and pepper
1.25 cups water
Instructions:
1) Cut pork into 1.5 inch pieces. Add brown sugar and 1 tablespoon of water to a large pot or Dutch oven on medium heat. Stir till bubbly and looks like caramel.
2) Add pork and remaining ingredients into pot and mix well. Lower heat to a slow simmer and cook for 1.5-2 hours till the liquid is cooked down and the pieces start cooking in rendered fat.
3) Once the pieces become brown and sticky on the outside, it’s done. Serve immediately.
Ingredients
- 1/2 cup brown sugar
- 1 tablespoon water
- 2 lbs boneless pork shoulder or butt
- 2 cloves garlic, minced
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- Salt and pepper
- 1.25 cups water
Method
- Cut pork into 1.5 inch pieces. Add brown sugar and 1 tablespoon of water to a large pot or Dutch oven on medium heat. Stir till bubbly and looks like caramel.
- Add pork and remaining ingredients into pot and mix well. Lower heat to a slow simmer and cook for 1.5-2 hours till the liquid is cooked down and the pieces start cooking in rendered fat
- Once the pieces become brown and sticky on the outside, it's done. Serve immediately.
