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Star Anise Pork
Serving Size : 6

1/2 cup chicken stock or canned low sodium broth
1/4 cup dry sherry
1/4 cup soy sauce
2 tbsp light brown sugar
2 star anise (or 1 tsp powdered), crushed
2 to 4 cloves garlic, minced
1/4 tsp Chinese five spice powder
3 lb boneless pork shoulder, tied
salt and pepper
1 tbsp cilantro (optional), coarsely chopped

In a small ball, mix the stock wit the sherry, soy sauce, brown
sugar, star anise, garlic and the five spice powder.

Pat the roast dry with a paper towel. Season with salt and pepper.
Heat the oil in a large enameled cast iron casserole. Add the pork
and cook over moderate heat, turning occasionally, until browned
all over, about 15 minutes.

Add the sauce mixture and bring pot to a boil, scraping up any
browned bits on the bottom of the casserole. Cover tightly and cook
over low heat for about 3 hours, turning the roast every 30 minutes
(I found cooking for 4 hours would be best for doing a pulled
pork.), until very tender.

Remove the pork and boil the sauce until it is reduced to 1 cup,
about five minutes.

Pull the pork into long shreds (I use two dinner forks pulling in
opposite directions) and return to the casserole. Garnish with the
cilantro and serve.

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