Ease of preparation is a highlight of this unique and savory adaptation of an All-American recipe from the Carolinas. A heady blend of typical Vietnamese ingredients (most notably fish sauce, lemongrass, lime juice, and ginger) combines with the scorching zing of a single habanero pepper to make a marinade that will please diners from Durham to Da Nang!
Ingredients:
1 5 lb. pork shoulder roast
2 cups rice wine vinegar
1 cup sesame oil
2 tbsp. nuoc-mam (fish sauce)
1/2 cup hot water
1/4 cup fresh lime juice
1 medium stalk lemongrass, finely chopped
3 tsp. ginger, freshly grated
3 large shallots, minced
1 habanero pepper, seeds removed, minced
1/4 cup sugar
2 large sweet potatoes, peeled and cut into large chunks
Barbeque Sauce (optional)
To Make:
Begin by placing the pork roast in the slow cooker. Then, combine the next ten ingredients together in a large bowl, whisking each into the mix thoroughly as they are added. Pour this sauce over the roast, and, using your hands, press it into the meat on all sides. Place the slow cooker (one with a removable cooking element is preferable) in the refrigerator, and let marinate for several hours.
Place the slow cooker on the counter, add the sweet potato chunks to fill in the sides, and set to the lowest setting. Cook, covered, for about eight hours, until the meat is fork tender. Turn off the cooker, and place the roast on a large plate. Let cool for about ten minutes, then pull pieces of the roast apart until a large pile of shredded pork ensues. Add pork to a whole wheat bun, top it with your favorite BBQ sauce, and serve with the sweet potatoes on the side.
This roast can easily make about ten sandwiches, and is great served with my Delectable Daikon Slaw:
http://platospoderosos.blogspot.com/2013/11/curried-salmon-tacos-with-delectable.html
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