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Pulled Pork Umami
  1. Pierce the meat several times with a skewer and rub the salt all over.
  2. Combine the ingredients in a small bowl, then coat the pork with the marinade.
  3. Place the onion on top of the meat, and wrap it up with the leaves or foil.
  4. Refrigerate overnight.
  1. Preheat the oven to 300.
  2. Transfer the wrapped pork to a roasting pan and roast until very tender and the meat shreds easily with a fork, 6 to 7 hours.
  3. Remove the wrapping from the meat and shred the pork off the bone with forks.
  4. Transfer the meat to a serving platter and spoon the collected juices over it.
  1. To make the sauce, place the onion, Peppermaster Sauce, bitter orange or orange-lime juice mix in a blender and run briefly until almost smooth.
  2. Transfer to a serving bowl and drizzle over individual servings. Serve with the soft tortillas.
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