Asian Inspired Pork Neck

Asian Inspired Pork Neck


  • 1 kg boneless pork shoulder (Boston butt)
  • 2 cloves garlic, peeled
  • 1 (2-inch) piece fresh ginger, peeled and roughly chopped
  • 1 jalapeño pepper, seeded and chopped
  • 4 green onions, trimmed and chopped
  • 2 teaspoons fine sea salt
  • 2 teaspoons ground black pepper
  • 3 tablespoons low-sodium soy sauce
  • 1/4 cup packed dark brown sugar


To make pork, preheat the oven to 180 deg C. Pat pork dry. Using a paring knife, make several 1/2-inch slits on both sides of pork. Place pork, fat-side up, in a large Dutch oven or cast iron roasting dish with a lid.

Combine garlic, ginger, jalapeño, green onions, salt and pepper in a food processor and pulse until thick paste forms. Add soy sauce, brown sugar and orange zest and juice and purée until fairly smooth.

Pour garlic-ginger mixture over pork and rub it into meat, working some into the slits. Cover pot and roast, turning pork and basting every hour, until meat is very tender and shreds easily with a fork, about 4 hours. Let pork cool, uncovered, for 30 minutes.

Use 2 forks to shred meat, then toss with cooking liquid that has thickened and slightly caramelized in the pot.