Description
Pork shoulder roast with potatoes and carrots, slow cooked in a Dutch oven with a medley of spices until tender and delicious!
Ingredients
- 1-½ teaspoon Salt
- 2 teaspoons Freshly Cracked Black Pepper
- 2 teaspoons Garlic Powder
- ½ teaspoons 5 Spice Powder
- 3 Tablespoons Rice Wine
- 4 pounds Pork Shoulder Roast
- 1 Tablespoon Vegetable Oil
- 6 cloves Garlic, Minced Or Pressed
- 1 piece (about 2–3 Inch Size) Ginger, Minced Or Pressed
- 3 pieces Star Anise
- 20 Sichuan Peppercorns
- 1 Tablespoon Black Vinegar
- 1 Large Onion, Chopped Into Large Pieces
- 2 cans (14 1/2 Oz. Size) Chicken Broth
- 1 teaspoon Crushed Dried Rosemary
- 1 Tablespoon Dark Soy Sauce
- 1 teaspoon Brown Sugar
- 4 Carrots, Peeled And Cut Into 2-inch Pieces
- 3 Large Potatoes, Peeled And Cut Into 2-inch Cubes
Preparation
Use a small bowl or plate and mix salt, freshly cracked black pepper, garlic powder, and 5-spice powder. Set aside.
Pour rice wine over roast and rub it in with your hands. Rub the mixture of spices evenly over roast. Put roast in the fridge for 1 hour.
After 1 hour, take roast out of refrigerator. Heat a Dutch oven over medium heat. Add vegetable oil and swirl to coat the base. When oil is hot, add pressed garlic and ginger, star anise, and Sichuan peppercorns. Stir until garlic is brown. Put roast in and brown on all sides. Add black vinegar, wait 1 minute, then add chopped onion. Stir.
Pour in chicken broth and some water until liquid covers the roast. Add dried rosemary, dark soy sauce, brown sugar, and a pinch of salt. Cover until it comes to a boil. Then reduce heat and let it simmer for 1 1/2 hours or until meat is tender.
Add carrots and continue cooking 10 minutes. Add potatoes.When carrots and potatoes are soft, remove from heat. Serve.
