Chinese Barbecued Pork Parfaits

• 1/2 cup rice vinegar
• 1/2 cup reduced-sodium soy sauce
• 1/2 cup hoisin sauce
• 1/3 cup honey
• 1/3 cup black bean sauce
• 9 garlic cloves, minced
• 4-1/2 teaspoons minced fresh gingerroot
• 3 to 4 teaspoons Chinese five-spice powder
• 3 teaspoons grated orange zest
• 3/4 teaspoon pepper
• 1 boneless pork shoulder butt roast (2 pounds)
• 2 teaspoons cornstarch
• 1 tablespoon water
• 3 cups hot cooked long grain rice
• 1/2 cup lightly salted cashews
• 1/2 cup thinly sliced green onions

1. In a small bowl, combine the first 10 ingredients. Cover and refrigerate 1 cup sauce for thickening; set aside remaining sauce for basting.
2. Cut the roast in quarters and place on a rack in a shallow roasting pan; pour 1 in. of water into bottom of pan. Spoon half of the remaining sauce mixture over roast. Cover and bake at 350u0b0 for 1-1/2 hours, basting occasionally with remaining sauce.
3. Increase heat to 400u0b0 bake, uncovered, 15 minutes longer, basting occasionally. Remove roast; cool slightly. Shred pork with two forks.
4. Place reserved sauce mixture in a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened; stir in shredded pork.
5. In each of twenty-four 3-oz. glasses or mini dessert bowls, layer rice and shredded pork; sprinkle with cashews and green onions.

rice vinegar, soy sauce, hoisin sauce, honey, black bean sauce, garlic, fresh gingerroot, orange zest, pepper, pork shoulder butt roast, cornstarch, water, hot cooked, cashews, green onions

Taken from www.tasteofhome.com/recipes/chinese-barbecued-pork-parfaits/ (may not work)