Maple-Glazed Five-Spice Pork

Maple-Glazed Five-Spice Pork

Mike Garten

A heavy hand of maple syrup brings natural sweetness to this pork dinner.

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Cal/Serv: 485

Yields: 10 servings

Total Time: 5 hours 10 mins

1 tbsp.

canola oil 

5 lb.

 boneless pork butt, trimmed

Kosher salt

4 tbsp.

Chinese five-spice powder

5

cloves garlic, smashed

1

large onion, sliced

1 1/2 c.

maple syrup

1/2 c.

low-sodium soy sauce

3 tbsp.

rice vinegar

1

lime, halved, plus 3 Tbsp fresh lime juice

Cooked rice, scallions, red chiles and limes for serving

  1. Heat  oven to 275°F. Heat oil in Dutch oven on medium-high. Season pork with 2 teaspoons salt and 2 tablespoons five-spice powder and cook, turning occasionally, until browned on all sides, 10 to 12 minutes; transfer to bowl and discard all but 2 tablespoons fat. 
  2. Return pot to medium, add garlic and onion and cook, stirring occasionally, 6 minutes. Stir in maple syrup, soy sauce, vinegar, lime halves and remaining 2 tablespoons five-spice powder; bring to a simmer.
  3. Return pork to pot, cover, transfer to oven and cook, turning after 2 hours (adjust oven temp to keep the liquid at a slow simmer), until meat is tender, 4 hours. Uncover, return to oven and cook until deep golden brown, 30 minutes.
  4. Remove pork from liquid, discard lime halves and skim off and discard fat. Simmer liquid until slightly thickened, 15 min. Stir in lime juice. Shred pork into chunks, discarding fat; fold into sauce. Serve with rice, scallions, chiles and limes.

Nutritional Information (per serving): About 485 calories, 22.5 g fat (8 g saturated), 32 g protein, 920 mg sodium, 38 g carb, 0 g fiber 

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