William Sonoma Five-Spice Pork Wraps - cooking recipe

Ingredients

4 teaspoons five-spice powder
1 tablespoon kosher salt
3/4 teaspoon fresh ground pepper
6 lbs boneless pork shoulder, cut into 10 large pieces
3 tablespoons vegetable oil
2 yellow onions, diced
1 1/2 teaspoons fresh ginger, finely grated
1 1/2 tablespoons garlic, minced
1/3 cup soy sauce, I use low sodium
1/3 cup hoisin sauce, plus more for serving
2 tablespoons chili sauce, Sriracha plus more for serving
1 1/2 cups chicken broth

Preparation

Preheat oven to 350\u00b0F.
In smal bowl, combine Chinese five spice, salt and pepper; rub on pork.
In dutch oven (cocotte) over medium-high heat, warm 2 tablespoons oil.
Brown pork in batches, 6-8 minutes per batch.
Transfer to large bowl.
Reduce heat to medium; warm 1 tablespoon oil.
Cook yellow onions 5 minutes.
Add ginger and garlic; Cook 1 minute.
Add soy sauce, 1/2 cup hoisin sauce, 2 Tablespoons chili sauce and broth; bring to simmer.
Return pork to pot.
Cover; bake in oven, turning pork occasionally, 2 1/2 hours.
Skim fat off sauce.
Pull pork apart into large chunks.
Serve with lettuce leaves and garnish as listed above.