Rhubarb Pulled Pork
The rhubarb pork was a smashing success. It was moist and flavorful. I think it makes for perfect tacos.
Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Servings: 12 servings
- About 2 lb pork loin
- Kosher salt and black pepper
- 2 T canola oil
- 1 lb rhubarb cut into medium slices
- 4 cloves garlic finely diced
- 1 dried chipotle pepper
- 1/2 C dry white wine
- 1 1/2 C chicken stock
- 1 bay leaf
- 2 T agave nectar
- 2 T soy sauce
- 1 t five spice powder
- 1 t ground ginger feel free to use fresh, just use about 1 T of it
Add in the oil to your cast iron dutch oven on med-high heat.
Salt and pepper the pork all over and brown on all sides (about 5 minutes a side).
Remove the pork and drain all but 1 T of the oil from the pan.
Keeping the pork aside, add in the rhubarb, pepper, and garlic and saute for a couple of minutes.
Add in the 1/2 C of white wine and reduce by half.
Return the pork to the pan along with the chicken stock, honey, soy sauce, bay leaf, and spices.
Bring this mixture to a boil and then reduce to a gentle simmer and cover.
The pork will take about three hours to cook, and make sure to flip halfway though. It is done when you can take a fork and easily shred the meat. If it does not shred easily, cover and let it cook for another 15 minutes and try to shred again.
Serve as you see fit.
Calories: 163kcal | Carbohydrates: 6g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 250mg | Potassium: 445mg | Sugar: 3g | Vitamin A: 40IU | Vitamin C: 3.4mg | Calcium: 42mg | Iron: 0.8mg