Sone’s pulled pork
1.2 kg pork leg or shoulder
2 tablespoons oil
1 red onion, peeled and sliced
2 cups orange or apple juice
2 tablespoons Sone’s Salad Sauce
1 teaspoon salt
To serve: salad and warmed buns or steamed bao.
Remove the skin from the pork shoulder and discard. Cut pork into 3 pieces.
Heat a dutch oven over medium heat. Once hot, add oil. Add pork and sear for 5 minutes, turning to brown evenly. Remove the pork from pan and set aside. Add onion and fry for 2 minutes until softened. Add juice and scrape to deglaze pan. Once juice and pan juices are combined, add the pork pieces back in and add Sone’s Salad Sauce and salt. Turn heat to low, cover with lid simmer for 2 hours, turning pork pieces over once.
Transfer cooked pork to a board or tray. Turn the heat up to high and reduce the sauce for 10 minutes until thick like gravy.
While sauce is reducing, remove any bone from the pork. Using two forks, pull apart the pork meat. Stir the pulled pork back into the thickened sauce. Season to taste.
Serve with fresh salad in fresh warmed buns or steamed bao.