INGREDIENTS –
- 3lbs pork shoulder or 3 lbs pork tenderloin
- 1⁄2teaspoon black pepper
- 1⁄4teaspoon salt (or to taste)
- 1large yellow onion, cut in large chunks
- 1⁄2cup water
- 2⁄3cup hoisin sauce (I use Koon Chun Sauce Factory brand)
- 1⁄2cup honey
- 1⁄2cup low sodium soy sauce
- 1⁄2cup water
- 1tablespoon sesame oil
- 3tablespoons mirin
- 1tablespoon rice wine(shaoxing)
- 2inches lemongrass, fresh, finely diced
- 2tablespoons ginger, fresh, finely grated
- 2garlic cloves, finely grated
- 1⁄2teaspoon Chinese five spice powder
DIRECTIONS –
- In a small sauce pan include the following items: hoisin sauce, honey, soy sauce, ½ cup of water, sesame oil, mirin, shaoxing rice wine, lemongrass fresh, ginger, garlic, and the Chinese five spice powder.
- Whisk together. Reserve 1/4 cup for basting and set the pan with the rest of the sauce on the stove over low hit to thicken. About 30 min, whisking occasionally to prevent burning. Remove from heat and set aside to cool totally.
- Place onion lumps in bottom of crock pot and set as low. Salt and pepper the pork on both sides and place on top of the onions.
- Baste top and sides of pork with the reserved sauce. Add the lid and cook for 6-8 hours on low or 3-5 hours on high. You will know it’s done when it is falling apart. YUM!
- Add the cooled Korean inspired BBQ sauce reduction to a magic bullet or blender and mix until smooth. Put aside. Will keep in cooler for 2 weeks.
- I use this for Asian pork tacos or pulled pork sliders. Serve either one topped with shredded green and purple cabbage, thinly slices quick-pickled radishes and cucumbers, green onion, cilantro and basil. Dress with a drizzle of spicy sriracha aioli and a drizzle of the Korean inspired BBQ sauce reduction.
