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Slow Roasted Boston Pork Butt

This is one of my favorite pork dishes and it is easy. I take the classic Cantonese roasted pork recipe and adjust it by slow roasting in the oven. The meat becomes very tender, juicy, and full of flavor. You can keep it in the refrigerator for several days. The pork can be sliced served as the main course with vegetables or served in many other ways including in pork tacos, in roast pull pork sandwiches, or in banh mi (Vietnamese baguette sandwiches).

Ingredients:

2 ½ to 3 pounds Boston pork butt, skin off
¼ cup soy sauce
3 tbs Hoisin sauce
1 tbs honey
1/2 cup brandy, whiskey or Shaoxing wine
1 tsp cinnamon powder
3 tbs oil
4 garlic, peeled and crushed
1 inch ginger, thinly sliced
4 star anise

Directions:

1) Tightly truss the pork butt with twine. Marinate the pork with soy sauce, Hoisin, brandy, cinnamon, and honey. Refrigerated overnight

2) Preheat oven to 275 degrees F

3) Heat 3 tbs oil in a pot over medium heat, sear the pork until slightly brown.

4) then add garlic, ginger, star anise, ci. Stir and cook for about 10
minutes, until you can smell the aroma of the spices.

5) In a roasting pan, first add ¼ cup water and then add the seared pork. Pour the marinade sauce over the pork and cover tightly with aluminum foil.

6) Roast for 2 ½ hours at 275. Turn every half hour, so the meat will be
coated with sauce. The meat should be very tender when done.

7) Transfer to a large shallow plate. Let it cool. Strain the sauce and discard the solids. You can either pour the sauce over the meat and serve immediately or slice the meat and keep it in an airtight container with the sauce in the refrigerator.

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