Maple-Glazed Five-Spice Pork

Name: Maple-Glazed Five-Spice Pork
Total time: 5 h 10 min
Yield: 10 serving(s)
Ingredients: 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

By The Good Housekeeping Test KitchenPublished: Oct 9, 2018

Mike Garten

Yields:

10 serving(s)

Total Time:

5 hrs 10 mins

Cal/Serv:

485

Jump to recipe

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

Advertisement - Continue Reading Below

Ingredients

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 cups
maple syrup
1/2 cup
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

Directions

1. Step 1Heat 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. Step 2Return 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. Step 3Return 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. Step 4Remove 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.