Ease of Preparation: Medium.
Yield: 8-10 servings.
Peanut Butter Sauce
Ingredients:
½ cup (120ml) crunchy peanut butter
½ cup (120ml) ketchup
½ cup (120ml) soy sauce
1 tablespoon (15ml) Chinese 5-spice
2 tablespoons (30ml) Sambal Oelek
1 tablespoon (15ml) red curry powder
Juice of 1 lime
1 cup (240ml) chicken stock
Method:
In a medium saucepan, stir together crunchy peanut butter, ketchup, soy sauce, Chinese 5-spice, Sambal Oelek, red curry powder, and lime juice.
Bring to a simmer over medium heat.
Add chicken stock in a steady stream, whisking vigorously.
Bring sauce to a simmer for 8-10 minutes, or until you reach desired barbecue sauce consistency.
Remove sauce from heat, and place in refrigerator to cool.
Reserve for Peanut Butter Pulled Pork.
Peanut Butter Pulled Pork
Ingredients:
2 teaspoons (10ml) ground cumin
2 teaspoons (10ml) smoked paprika
2 tablespoons (30ml) brown sugar
1 teaspoon (5ml) ground ginger
1 tablespoon (15ml) salt
1 tablespoon (15ml) ground black pepper
4 lb. (1.8kg) pork shoulder, skinless and boneless
3 tablespoons (45ml) canola oil
1 cup (240ml) beef broth
8-10 soft white sandwich buns, sliced in half
1/4 cup (60ml) chopped fresh cilantro
1/2 cup (120ml) roasted peanuts, roughly chopped
2 red Thai chilies, sliced
2-3 limes, cut into wedges
Method:
Preheat oven to 325 degrees Fahrenheit
In a small mixing bowl, stir together cumin, paprika, brown sugar, ginger, salt and pepper.
Pat pork should dry and score with a sharp knife.
Rub spice mixture into the pork shoulder.
Heat oil in a large skillet over medium-high heat.
Add pork shoulder to the hot pan to sear for 3-4 minutes per side, or until nicely browned on all sides.
Transfer pork shoulder to a baking dish and add the beef broth to the dish.
Cover with metal foil and cook for 4-5 hours, or until pork shoulder is fork tender.
Remove pork from the oven and let rest at room temperature for 15-20 minutes.
Discard the broth.
Using two forks, shred the meat into fine strands.
Stir the reserved Peanut Butter Sauce into the pork and mix well.
Serve pulled pork on soft white buns garnished with chopped cilantro, peanuts, and chilies.
Serve with a wedge of lime on the side.
