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Ingredients:
1/4 cup olive oil
9-10 pound bone-in skin-on whole pork shoulder
2 medium onions quartered
4 garlic cloves smashed
2-inch piece ginger root peeled and minced
10 whole cloves
6 whole star anise pods
3 tablespoon compliant brown sugar
1 cup coconut aminos or soy sauce
1 cup sherry vinegar or sherry cooking wine
10 cups water
12 large eggs hard boiled and peeled
Utensils:
large dutch oven
tongs
knife
cutting board
bowl
strainer
Instructions:
prepare ingredients
preheat the oven to 325°F
get a large dutch oven over medium heat and add 1/4 cup of olive oil and allow it to heat through
sear the pork skin-side down for 5-6 minutes until golden brown then flip and sear for an additional 4-5 minutes then remove to a tray
add 2 quartered onions to the pot
add 4 smashed garlic cloves to the pot
add the minced ginger to the pot
add 10 whole cloves to the pot
add 6 whole star anise pods to the pot and cook for 4-5 minutes stirring occasionally until onions are softened
add 3 tbsp of brown sugar to the pot and stir together for 1-2 minutes until it has melted together
pour 1 cup of coconut aminos into the pot
pour 1 cup of sherry vinegar into the pot
return the pork to the pot skin-side down and pour 10 cups of water into the pot
bring the mixture to a boil over medium-high heat
cover and transfer to the oven at 325°F for 3 1/2-4 hours until tender and easily shredded
meanwhile cut 4-5 small slits into the eggs whites of each of the hard boiled eggs and refrigerate until needed
remove the pork from the pot and set the pot on the stove over high heat
bring the liquid in the pot to a boil and cook for 30 minutes until reduced by half and slightly thickened
add the eggs to the pot and cook for an additional 5-6 minutes so the juice can seep into the eggs the remove to a platter
strain the sauce into a bowl and skim off the fat
slice the pork for serving
When you are ready for serving, serve pork over rice and add an egg on the side. Add some of the cooked onions on and spoon the sauce all over.
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