Serves 6
215 min
Slow-Cooked Hoisin Pork Roast with Green Onions
Recipe GLPR3009e9c534c9e1
A tender, fall-apart pork shoulder braised low and slow in the oven, glazed with savory hoisin sauce, green onions, and black peppercorns. The meat rests while the pan juices are finished with a touch of Scotch whisky to create a rich, complex sauce. Sliced and garnished with fresh green onions, this elegant main course showcases French-inspired braising technique with Asian flavors.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 tablespoon olive oil
1 boneless pork shoulder (about 5½ pounds), trimmed and tied
¾ cup hoisin sauce
3 bunches green onions, cut diagonally into 1-inch pieces (about 6 cups)
1 teaspoon whole black peppercorns
¼ cup Scotch whisky
¾ cup water, plus more as needed
Sliced green onions for garnish
Directions
Preheat your oven to 300°F. Place a large, heavy ovenproof pot over high heat and add the olive oil. Once hot, place the pork shoulder fat-side down in the pot and brown it thoroughly on all sides, turning frequently, for about 12 minutes until deeply golden.
Remove the pot from heat. Spread the hoisin sauce evenly over the pork shoulder, then scatter the green onion pieces and black peppercorns over the top. Cover the pot with its lid.
Transfer the covered pot to the preheated 300°F oven. Braise the pork until it is very tender and easily pierced with a fork, approximately 2 hours and 45 minutes. Check the pot halfway through cooking; if the mixture appears dry, add water in ¼-cup increments as needed to maintain moisture.
Remove the pot from the oven. Using tongs, carefully transfer the pork shoulder to a cutting board and loosely tent it with foil. Let it rest for 20 minutes; this allows the juices to redistribute throughout the meat.
While the pork rests, skim the excess fat from the pan juices using a spoon or ladle. Return the pot to the stovetop over medium-high heat. Stir in the Scotch whisky and ¾ cup water, scraping any browned bits from the bottom of the pot. Bring to a boil and cook for 2 minutes until slightly reduced. If the sauce is too thick, add water a tablespoon at a time; if too thin, continue boiling to concentrate the flavors.
Slice the rested pork crosswise on a slight diagonal into 1-inch-thick slices. Arrange on a serving platter and garnish generously with fresh sliced green onions. Pour the warm pan sauce over the sliced pork and serve immediately.
