Soy Ginger Pot Roast Recipes

Steps:

• Heat the oven to 325 degrees. Place the pork in a large Dutch oven that has a lid. Scatter the garlic, ginger, red-pepper flakes and lime zest over the top. In a measuring cup, whisk together the tamari, honey and sesame oil, then pour it over the pork. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top so that some of the garlic and ginger is on top of the pork. Cover, transfer to the oven and cook for 2 hours.
• Uncover the pot and flip both chunks of pork. Cover the pot and braise until the pork shreds easily with a fork, about 1 more hour. Transfer to the stovetop.
• Using tongs, transfer the pork to a serving platter or a large shallow serving bowl. Using a ladle, skim and discard the excess fat off the surface of the cooking liquid remaining in the Dutch oven, if desired. Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, about 8 minutes.
• While the sauce simmers, coarsely shred the pork using two forks. Sprinkle the lime juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, then toss to combine. Serve over rice or noodles or in lettuce cups. Top with sesame seeds, scallions and cilantro. Pass the remaining sauce at the table, if desired, as well as extra lime wedges and red-pepper flakes.

Steps:

• Bring the meat to room temperature, rinse thoroughly, and pat dry with a paper towel. Combine the garlic, mustard, ginger, salt, black pepper, and soy sauce. Spread the mixture on the meat and set aside to marinate, refrigerated, for 1 hour.
• Heat the oil in a large Dutch oven over medium heat. Add the meat and cook until browned on all sides, being careful not to burn it. Add the onion and cook until it wilts and darkens, about 5 minutes. Add the tomatoes and cook, stirring, for 2 minutes. Add the beer. Raise the heat to high and bring to a boil, then reduce the heat to low and simmer for 2 to 3 hours, adding water as needed. Add the potatoes and carrots and cook, covered, until the vegetables are tender and the meat is easily cut, about 3 minutes.

Steps:

• Place the pork in a 6- to 8-quart slow cooker. Scatter the garlic, ginger, red-pepper flakes and lime zest over the top. In a liquid measuring cup, whisk together the tamari, honey and sesame oil, then pour it over the pork. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top so that some of the garlic and ginger is on top of the pork. Cover and cook on low until the pork is very tender and shreds easily with a fork, 8 to 9 hours; it will hold well on warm. (If you are home and able to flip the pork once during cooking, that will help the flavors distribute evenly on the meat and make the color uniform. If not, it will be fine.)
• Using tongs, transfer the pork from the slow cooker to a serving platter or large, shallow serving bowl. Using a ladle, skim excess fat off the surface of the cooking liquid, if desired. Carefully pour the sauce into a large pot. Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, 15 to 20 minutes. Meanwhile, coarsely shred the pork using two forks.
• Sprinkle the lime juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, tossing to evenly combine. Serve over rice or noodles or in lettuce cups. Top with sesame seeds, scallions and cilantro. Pass the remaining sauce at the table, if desired, as well as extra lime wedges and red-pepper flakes.