Five-Spice Pork Wraps

• 4 tsp. Chinese five spice
• 1 Tbs. kosher salt
• 3/4 tsp. freshly grnd pepper
• 6 lb. boneless pork shoulder, cut into 10 large pieces
• 3 Tbs. vegetable oil
• 2 yellow onions, diced
• 1 1/2 tsp. finely grated fresh ginger
• 1 1/2 Tbs. minced garlic
• 1/3 cup soy sauce
• 1/3 cup hoisin sauce, plus more for serving
• 2 Tbs. Sriracha chili sauce, plus more for serving
• 1 1/2 cups chicken broth
• Butter lettuce leaves, steamed white rice, bean sprouts, thinly sliced green onions and cilantro leaves for serving

1. Preheat an oven to 350u0b0F.
2. In a small bowl, combine the Chinese five spice, salt and pepper. Rub the mixture evenly on the pork.
3. In a cocotte or Dutch oven over medium-high heat, warm 2 Tbs. of the oil. Working in batches, brown the pork on all sides, 6 to 8 minutes per batch. Transfer to a large bowl.
4. Reduce the heat to medium and warm the remaining 1 Tbs. oil. Add the yellow onions and cook, stirring occasionally, until softened, about 5 minutes. Add the ginger and garlic and cook, stirring frequently, for 1 minute. Add the soy sauce, the 1/3 cup hoisin sauce, the 2 Tbs. chili sauce and the broth and bring to a simmer. Return the pork to the pot. Cover the pot, transfer to the oven and bake, turning the pork occasionally, until it is fork-tender, about 2 3/4 hours.
5. Skim the fat off the sauce. Using tongs and a fork, pull the pork apart into large chunks. Serve with lettuce leaves, steamed rice, bean sprouts, green onions, cilantro, hoisin sauce and chili sauce. Serves 14.
6. Williams-Sonoma Kitchen.

chinese five spice, kosher salt, freshly grnd pepper, boneless pork shoulder, vegetable oil, yellow onions, ginger, garlic, soy sauce, hoisin sauce, chili sauce, chicken broth, butter

Taken from www.epicurious.com/recipes/member/views/five-spice-pork-wraps-50117939 (may not work)