Jason’s obsession with Smoked Pork Shoulder and Costco leaves me in a bind to create new indoor recipes to use all the incredible meat that comes off the grill. I’m constantly trying to do things with it so it doesn’t just taste like “oh…this is the Smoked Pork Shoulder again?” I figured out this delicious recipe to create an Asian inspired recipe.
Asian Pork Shoulder
So, when I finally feel like I have something worthy to post, I assure you it has been tested by the whole crew and received two thumbs up! Only this recipe went just a tad farther. I sent it to work in Jason’s lunch – I love meal prepping his lunches. When he reheated it, several of his coworkers stopped by to ask what smelled so darned good. Winner, winner, chicken dinner!
The task at hand was to take the pork shoulder and make some other recipes with it. I started playing with sauces to see if I could make an Asian spin, as our family loves those flavors! A little of this and a little of that, and we found ourselves with a brand new family favorite. It’s at the point where we’ll use the same sauce on chicken very soon! Oh! Better yet….put it over the Meal Prep Grilled Chicken.
Do you see where my mind is going here? Do you want to just toss some wings with it? You can do that! Do you want to grill some moist chicken thighs and brush this on towards the end or marinade them in it? You can certainly do that.
Basmati Rice for the Asian Pork
I used the Instapot to cook the brown basmati rice. Are you using one? For the Instapot, combine a 1:1.25 ratio of rice to water, set to manual for 4 minutes and allow it to naturally release the pressure.
Make the Asian Sauce
In a bowl, mix the ketchup, honey, soy sauce, water, garlic, ginger, mirin and rice vinegar together. Once combined, put it in a small pan on the stove top and bring to a boil, stirring constantly. Reduce heat and simmer for 2-4 minutes. This will allow it to thicken.
Place the basmati rice on the plate, top with slices of the pork shoulder and drizzle the Asian Sauce on top. Sprinkle with parsley or green onions, if desired.
- 1 small onion chopped
- 1/3 c ketchup
- 3 tbsp honey
- 3 tbsp water
- 3 tbsp soy sauce
- 2 cloves garlic minced
- 1 tsp ginger
- 1 tbsp mirin
- 1 tbsp rice vinegar
- 1 lb pork shoulder cooked, sliced
- 2 cups basamati cooked
- Combine all of the ingredients into a bowl and mix.
- Place all the ingredients into a small saucepan on the stove top and bring to a boil. Reduce to a simmer for 2-4 minutes to thicken.
- Pour over the pork shoulder.