YIELD: 10 SANDWICHES
2 cups seasoned rice vinegar
2 Tbsps. minced fresh garlic
2 Tbsps. grated fresh gingerroot
½ cup light soy sauce
1 medium white onion, peeled and thinly sliced
5 lb. pork shoulder, trimmed of excess fat
2 Tbsps. olive oil
1 ½ cup raisins
¼ cup (2 fluid oz.) sweet soy sauce (make your own: 3 Tbsps. light molasses, combined with 1 Tbsp. light soy sauce)
10 multi-grain sandwich rolls, toasted
1. In a large mixing bowl, whisk together vinegar, garlic, ginger and light soy sauce. Add onions and pork, turning to coat well. Cover and set aside in refrigerator for 2 to 3 hours.
2.Preheat oven to 275°F. Heat olive oil in a large skillet over medium-high heat. Remove pork from marinade; drain and sear in hot skillet, turning occasionally to brown on all sides, about 8 minutes. Place meat in roasting pan. Add reserved marinade to skillet; heat to boiling and stir browned bits up from bottom of pan. Add this mixture to the roasting pan and cover tightly with foil. Roast at 275°F for 2 to 2 ½ hours or until falling-apart done.
2. Place meat on cutting board, skim excess fat from liquid in roasting pan and pour liquid into blender container. Add 1 cup raisins and process until very smooth. Return mixture to pan and simmer until thickened. Stir in remaining raisins and set aside.
3. When pork has cooled, pull meat apart into thin shreds to yield about 2 cups. Combine pulled meat with sauce in pan; store in refrigerator until needed. Can be made ahead and stored up to 1 week, covered, in refrigerator.
4. To serve, reheat pork with sauce. Stir in sweet soy sauce; divide and serve on toasted sandwich rolls.
Recipe: Adapted from a recipe by Chef Roy Harland