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Michigan- Fest Slow Simmered Pork

Painter Posts: 464
edited November -1 in Pork


• 1 med. yellow onion-chopped course• 2 Clove garlic sliced thin
• 1 tsp fresh ginger -julienne• &#189 tsp ground white pepper
• 2 Tbs soybean condiment (I use oyster sauce)• 2 Cup water
• 2 Tbs soy sauce• 3 lb pork butt or shoulder
• 2 tsp brown sugar
• &#189 Cup dry white wine-your choice


rim visible fat from meat
mix all ingredients together except pork
place meat in dutch oven or oven proof casserole that is just large enough to hold it
pour sauce over it until meat is covered, (add more liquid if necessary) and cover.

Place on egg indirect or direct depending on your cooking vessel at 225 to 250 degrees. I went direct with cast iron dutch oven. Cook for 5 to 8 hr.s You can't overcook with this method


I serve this with a 3 to 1 ratio of white rice and wild rice blend with small dice carrots and fresh or frozen peas sauteed in olive oil and mixed with rice mixture. Cook wild rice first and use liquid from that to cook white rice in.
drizzle a little sesame oil on rice mixture and spoon sauce from pork over it. You can add any stir fry veggie to this that you desire as it can be to your taste.

Number of Servings:

Time to Prepare: