Tender and full of Asian flavor, the oven does the magic with this Slow Roasted Honey Soy Pork after your 10 minutes of hands-on time. Serve it in tacos, wraps, sandwiches, rice bowls...
Combine all sauce ingredients in a large Dutch oven that has a lid. Stir well to combine. Taste, and if you’d like more heat, add another ½ teaspoon of crushed red pepper flakes.
Add the two pieces of pork to the pan. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top. Cover, transfer to the oven and roast for 2½- 3 hours. Turn the meat to the opposite side after one hour. Repeat, turning after the second hour.
Check the meat after 2½ hours. It should shred easily with a fork. If it’s not super tender, return to the oven for another 15-30 minutes.
While the sauce simmers, coarsely shred the pork using two forks. Sprinkle the lime zest and juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, then toss to combine.
See Café Tips above in the post for more detailed instructions and tips.
Adapted from New York Times Cooking