We're not "paleo" but dinners like this remind me of the paleo concept... meat and greens in a big bowl. Dig in Caveladies!
This one has an Asian twist, so you can feel a bit more sophisticated when you pile that luscious pork into a lettuce wrap and bite. However you see it, you'll feel great eating it!
- 22-3 lb. pork shoulder, cut into large chunks
- 4-5 cloves garlic, chopped
- 2 inch piece of ginger, minced
- soy sauce, 1/2 cup
- rice wine vinegar, 1/2 cup
- chicken stock, 3 cups
- fish sauce, 1 cup
- brown sugar, 1/2 cup
- chili paste, 1/4 cup
- vegetable oil, about 4 tbsp
- salt & pepper
- 1 scallion, chopped (for garnish)
- lime (for garnish)
- butter lettuce, used as shells
Preheat oven to 300 degrees.
Pat pork dry and season with salt & pepper. In a large Dutch oven over medium high heat, cover the bottom with vegetable oil and brown the pork on all sides. Do it in batches if needed. Don't overcrowd the pot. Remove the browned pork and reserve.
Discard any excess fat from the pot and add fresh oil. Add garlic and ginger and cook for 1 minute. Add soy sauce and vinegar. Let simmer and reduce by half. Add the chicken stock, fish sauce, brown sugar, chili paste and clementine zest and juice. Let simmer 5 minutes.
Return the pork to the pot, cover and place in the oven for two hours. After one hour, turn the pork pieces over. After another 30 minutes, remove the lid and let cook uncovered for the last 30 minutes. Remove the pork from the pot and shred, using forks. Garnish with lime and scallions. Serve with lettuce to be eaten as lettuce wraps.
xo Measure & Pinch