William Sonoma Five-Spice Pork Wraps

• 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

1. Preheat oven to 350u0b0F.
2. In smal bowl, combine Chinese five spice, salt and pepper; rub on pork.
3. In dutch oven (cocotte) over medium-high heat, warm 2 tablespoons oil.
4. Brown pork in batches, 6-8 minutes per batch.
5. Transfer to large bowl.
6. Reduce heat to medium; warm 1 tablespoon oil.
7. Cook yellow onions 5 minutes.
8. Add ginger and garlic; Cook 1 minute.
9. Add soy sauce, 1/2 cup hoisin sauce, 2 Tablespoons chili sauce and broth; bring to simmer.
10. Return pork to pot.
11. Cover; bake in oven, turning pork occasionally, 2 1/2 hours.
12. Skim fat off sauce.
13. Pull pork apart into large chunks.
14. Serve with lettuce leaves and garnish as listed above.

fivespice powder, kosher salt, fresh ground pepper, pork shoulder, vegetable oil, yellow onions, fresh ginger, garlic, soy sauce, hoisin sauce, chili sauce, chicken broth

Taken from www.food.com/recipe/william-sonoma-five-spice-pork-wraps-448593 (may not work)