Last weekend I made a huge pot of ragu (meat sauce for pasta) to freeze for Brad to eat while I am in Italy. Each container has an Italian sausage, some meatballs, and some of the pork sirloin roast that was cooked in the sauce. Since I had TWO of those pork sirloin boneless roasts, and wanted room in the freezer, I made shredded pork with the other.
Shredded Pork with Chinese 5-Spice
a 2 lb. pork sirloin roast (or pork shoulder)
2 T. olive oil
2 T. Chinese 5-Spice
1 onion, cut into quarters, then thinner wedges
3 cloves of garlic, finely chopped
1/4 c. honey
1/4 c. soy sauce
1/2-3/4 c. beef broth
1/4 c. bourbon or rum
Rub pork with 1 T. of olive oil, and all of the 5-Spice. Sear it on all sides (about 2 minutes per side). I did this on the BBQ. On the stovetop, over medium heat, In an ovenproof pan, or small dutch oven, cook onion and garlic in remaining 1 T. of oil until onion is golden. Mix together honey, soy sauce and 1/2 c. beef broth. Pour over pork and cook at 325 for about 3 hours. Turn pork over once and add a little more broth if necessary. Shred pork with two forks, stir in bourbon or rum, and cook for another 30 minutes. The pork would be great in a sandwich, but we ate ours wrapped in a warm low-fat flour tortilla. Yes, Palmabella, who usually cooks Italian or American food, made a Chinese burrito!