Serve 10
Cook in 5h 10m
Ingredients
1 tbsp. canola oil
5 lb. boneless pork butt, trimmed
Kosher salt
4 tbsp. Chinese five-spice powder
5 cloves garlic, smashed
1 large onion, sliced
1 1/2 c. maple syrup
1/2 c. low-sodium soy sauce
3 tbsp. rice vinegar
1 lime, halved, plus 3 Tbsp fresh lime juice
Cooked rice, scallions, red chiles and limes for serving
Directions
- Heat oven to 275°F. Heat oil in Dutch oven on medium-high. Season pork with 2 teaspoons salt and 2 tablespoons five-spice powder and cook, turning occasionally, until browned on all sides, 10 to 12 minutes; transfer to bowl and discard all but 2 tablespoons fat.
- Return pot to medium, add garlic and onion and cook, stirring occasionally, 6 minutes. Stir in maple syrup, soy sauce, vinegar, lime halves and remaining 2 tablespoons five-spice powder; bring to a simmer.
- Return pork to pot, cover, transfer to oven and cook, turning after 2 hours (adjust oven temp to keep the liquid at a slow simmer), until meat is tender, 4 hours. Uncover, return to oven and cook until deep golden brown, 30 minutes.
- Remove pork from liquid, discard lime halves and skim off and discard fat. Simmer liquid until slightly thickened, 15 min. Stir in lime juice. Shred pork into chunks, discarding fat; fold into sauce. Serve with rice, scallions, chiles and limes.
