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3 tablespoons salt
4 teaspoons five-spice powder
2 teaspoons black pepper
13 pounds boneless pork butts
1/4 cup vegetable oil
8 cups Kikkoman Plum Sauce
4 cups chicken stock
24 sweet Hawaiian or Portuguese rolls, split
cilantro leaves as needed
To make Pulled Pork: Combine salt, five-spice and pepper; rub into pork on all sides. In large rondo, heat oil over medium heat; brown pork on all sides. Pour plum sauce and stock over pork; cover and bring to simmer. Transfer rondo to 300°F oven. Braise pork, turning occasionally in sauce, about 3 hours or until tender and almost falling apart. Cool in sauce. Remove pork from sauce; pull apart into large shreds, discarding fat. Strain sauce.(Yield: 24 cups pork and 8 cups sauce)
For each serving, to order: Heat 1 cup Pulled Pork in 1/3 cup sauce. Heat 1 roll; fill with pork and sauce. Garnish with cilantro leaves.
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