Oven Roasted Vietnamese style Pulled Pork

Though it takes a while to cook, and the ingredient list is a bit longer this is a deceptively simple recipe and packed with flavor. If you have a counter top roaster this is ideal, while the cooking time may run overnight, the active time is rather simple and you will have plenty for leftovers!

The quantity of lemongrass caramel sauce is enough to coat the pulled pork from a 5-7 pound pork butt and impart the flavors of the sauce. Though if you enjoy a wetter sauce, as we do, we recommend doubling the sauce amount and reserve half to spoon over later. 

Dry Rub Ingredients :

2 tablespoons Chinese Five Spice

1 tablespoon ground black pepper 

3 tablespoons course kosher salt

2 teaspoons cayenne pepper

2 tablespoons (packed) dark brown sugar

Lemongrass Caramel Sauce Ingredients :

5 tablespoons canola oil 

3 medium stalks lemongrass, (9 tablespoons), minced in a food processor 

5 cloves of garlic, minced

2 large shallots, minced

6 tablespoons Caramel sauce, recipe follows

5 tablespoons fish sauce

5 Thai chili peppers or Serrano pepper, minced

1/2 teaspoon black pepper 

1 cup low sodium chicken stock, preferably homemade 

1 (5-7 pound) bone-in pork butt, shoulder or Boston Butt

For the Pork

Remove the fat cap and trim excess fat from pork butt. Mix dry rub ingredients together in a small bowl. apply dry rub evenly over pork butt, wrap tightly in Saran wrap and refrigerate overnight in a roasting pan, or large plate. 

Preheat the oven to 250 degrees F. Place pork butt on the rack of a roasting pan and bake for 75 to 90 minutes per pound. Roast until tender and an instant read thermometer inserted into the thickest part registers 195 degrees F.

Halfway through the estimated cooking time, baste one side with a cotton mop, or spoon the basting liquid over pork. Flip the butt over and baste the other side. Repeat the basting process one more time, halfway through the remaining cooking time .

Meanwhile, in a sauce pan heat the canola oil over medium heat. Add the lemongrass, garlic and shallots stir and cook for 2 to 3 minutes. Stir in Caramel sauce, fish sauce, chili peppers and black pepper. Gently simmer for 2 minutes. Add chicken stock, return to a simmer for 3 minutes and then set aside. 

When pork reaches 195 degrees F, remove from the oven. Cover loosely with aluminum foil and rest for 30 minutes. Shred pork by using two forks and pulling the meat apart, discard fat. Put shredded pork in a large bowl. Pour sauce on shredded pork and mix well.

Braising liquid Recipe 

Ingredients :

1/4 cup rice wine vinegar 

3/4 cup chicken stock

1 tablespoon dark brown sugar 

1 1/2 tablespoons fish sauce 

2 teaspoons Chinese five spice 

1 teaspoon black pepper

1 teaspoon cayenne 

For the sauce:

In a saucepan, heat chicken stock, vinegar, brown sugar, fish sauce, five spice, pepper and cayenne over medium high heat. Simmer gently, stirring for 5 minutes until the sugar dissolves, remove from heat and reserve. The basting liquid will thicken slightly when removed from the heat.

Caramel Sauce

Makes 1 cup

1 cup sugar

1/4 cup plus 1/2 cup water

Fill the sink with enough water to come halfway up the side of a 1-quart heavy bottomed saucepan. Place the sugar and 1/4 cup of the water into the saucepan and cook over medium-low heat. Stir until the sugar dissolves, about 2-3 minutes.

As the sugar melts, the mixture will go  from opaque to clear. Small bubbles will form at the edge and gradually grow larger, moving toward the center of the pan. Eventually , bubbles will cover the entire surface. After about 15 minutes, the sugar will begin to caramelize and turn in color. You'll see a progression from champagne yellow to light tea to dark tea. 

When smoke starts rising, remove the saucepan from the heat and slowly swirl it around. Watch the sugar closely as it will turn darker by the second; a reddish cast will set in (think of the color of a deep red wine) as the bubbles become a lovely burnt orange. Pay attention to the color of the caramel underneath the bubbles . When the caramel color is that of black coffee or molasses, place the pan in the sink to stop the cooking process. The hot pan bottom will sizzle upon contact and the bubble action will subside. 

Add the remaining 1/2 cup of water (there may be a small dramatic reaction) and place the saucepan back onto the stove over medium heat, stirring until the caramel has dissolved into the water. The result will be slightly viscous; flavor-wise it will be bittersweet. Pour the caramel sauce into a small glass jar and let it cool; it will thicken further. Store indefinitely in a cool dark place.