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Star Anise and Soy Shredded Pork

Star Anise and Soy Shredded Pork

  • Makes
    6-8 servings
  • Cook Time
    3¾ hours
  • Active time plus cooling
    30 minutes active

In this take on pulled pork, star anise perfumes the pork with its warm, sweet fragrance, while soy sauce adds savory depth. To help lift the richness, we include a little vinegar—rice vinegar does nicely, but balsamic vinegar adds sweet notes that mimic Chinese black vinegar. Serve this over steamed rice, with lettuce leaves for wrapping or pile it onto buns and top with quick-pickled cucumbers.

Ingredients
  • 3-4

    pounds boneless pork butt OR shoulder, trimmed and cut into 1½-inch chunks

  • ¼

    cup soy sauce

  • 2

    tablespoons rice vinegar OR balsamic vinegar

  • 2

    tablespoons packed brown sugar

  • 2

    whole star anise

  • Kosher salt and ground black pepper

  • 1

    medium yellow onion, halved and thinly sliced

  • Optional garnish: Thinly sliced scallions OR hoisin OR both

Heat the oven to 325°F with a rack in the lower-middle position. In a large Dutch oven, stir together the pork, soy sauce, vinegar, sugar, star anise and 2 teaspoons each salt and pepper. Scatter the onion over the pork. Cover and cook for 2 hours. Uncover and cook until the pork is fork-tender, another 1½ to 2 hours, stirring once or twice. Remove and discard the star anise. Skim off and discard the fat, then shred the pork. Season with salt and pepper.