Sort ingredients
christinabijou
QR Code
Listen
Pdf
Pre-heat oven to 350°F/175°C.
Lightly coat the pork shoulder with oil and season all sides with salt and pepper. Heat large cast iron pan or deep oven proof skillet on medium-high heat.
Sear each side of the pork shoulder on the hot pan until the pork is brown. About 3 minutes per side. Remove the pork from the skillet and set aside.
In the same skillet the pork was just removed from, heat over medium heat. Then add oil, onion and garlic. Cook onions and garlic until soft and fragrant.
Add crushed or diced tomatoes, ginger, fish sauce, chili garlic sauce, mustard, brown sugar and black pepper. Stir together until well combined.
Add the seared pork back into the skillet with the sauce and ladle the tomato sauce mixture over the pork. Cover the pork with aluminum foil.
Bake the pork at 350°F/175°C for about 4 hours, or until the pork is tender and easily shreds with a fork. We like to skim off any excess fat, then shred the pork in the sauce.
Allow the pork to rest for about 15 minutes before shredding the whole shoulder. Keep foil over the shredded pork to keep it warm before serving.