Braised Pork Shoulder in Hoisin-Wine Sauce with Dried Plums

Braised Pork Shoulder in Hoisin-Wine Sauce with Dried Plums
Photo by Randy Mayor

Ingredients

  • ¾ cup sake (rice wine)
  • 3 garlic cloves, minced
  • Marinade:
  • 3 ½ pounds Boston Butt pork roast, trimmed
  • 2 garlic cloves, minced
  • ¼ cup hoisin sauce
  • 2 teaspoons brown sugar
  • + 8 more ingredients
    • 1 tablespoon chile paste with garlic
    • Roast:
    • 1 cup fat-free, less-sodium chicken broth
    • 1 ½ teaspoons salt
    • 2 cups chopped onion
    • 1 tablespoon sake (rice wine)
    • 1 tablespoon hoisin sauce
    • 10 pitted dried plums, halved

To prepare marinade, combine first 4 ingredients, and rub evenly over pork. Cover and marinate pork in refrigerator 24 hours.Preheat oven to 300°.To prepare roast, heat a Dutch oven over medium-high heat. Sprinkle pork with salt. Add pork to pan; cook 8 minutes, browning on all sides. Remove from...

View full recipe at My Recipes

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