My son and I share a love for pork. Mine definitely comes from growing up on a farm where my father raised at least four pigs every year. I have fond memories of driving about twenty miles south to a butchery outside of Concord where my parents sent the hams for smoking every year. And a local grocer in Tilton would turn much of the meat that wasn’t usable as roasts or chops (or ribs) into ground pork and especially, my father’s favorite, pork sausage. I’ve tried several recipes for pulled pork but they turn out so dry and stringy. Here’s one that’s quite the opposite probably because it’s marinated overnight. Good umami flavor!
Combine in a bowl:
2 1/2 cups mushroom stock (if you can use soy, use 2 cups water and 1/2 cup soy sauce)
1/4 cup toasted sesame seeds
1/4 cup unsulfured molasses (or date syrup)
1/4 cup white or rice vinegar
2 teaspoons garlic powder
1/4 teaspoon paprika
Whisk to combine and then pour half the marinade into a large gallon food storage bag. Pour the other half into a storage container and refrigerate. Then add to the bag:
4 pounds of pork – if using a boneless roast, cut in half to make two thinner pieces and then cut each half in half; if using a bone in roast, slice into thinner pieces leaving the bone area intact
Make sure all the meat is covered by the marinade. I put the bag into a casserole dish in case of leakage and placed it in the refrigerator. Marinate overnight (I actually left mine in the fridge for two days).
When ready, drain the marinade from the bag and discard. Put the roast into an instant pot, add the reserved marinade, cover and cook for about 35 to 40 minutes. (Of course, if you prefer you can use a slow cooker on high for one hour and then on low for approximately 8 hours.)
When done, remove the meat to a serving dish. Shred, if you like, using two forks. Pour the liquid from the cooker into a fat separator and then pour the juices into a small saucepan. Combine:
2-3 tablespoons arrowroot depending on how much liquid is in the saucepan
1/4 cup water
Whisk to dissolve the arrowroot before adding the mixture to the juices in the saucepan. Bring the sauce to a boil whisking constantly until it thickens, about two minutes. Garnish the roast with:
1/2 cup sliced green onions
and more sesame seeds if desired. Serves four.
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