Roast Pork in Asian Brown Sauce

• Dry Rub:
• 2 tablespoons ginger powder
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons ground white pepper
• 1 tablespoon salt
• Roast Pork:
• 1 (3 pound) pork shoulder
• 1 tablespoon extra-virgin olive oil, or as needed
• 1 tablespoon butter
• Brown Sauce:
• 2 tablespoons rice vinegar
• 2 tablespoons oyster sauce
• 1 tablespoon Worcestershire sauce
• 16 fluid ounces chicken stock, divided
• 2 tablespoons cornstarch
• 1 tablespoon white sugar
• 1 teaspoon Asian chile paste
• 3 scallions, finely chopped

1. Preheat oven to 350 degrees F (175 degrees C).
2. Whisk ginger powder, garlic powder, onion powder, white pepper, and salt together in a bowl until dry rub is evenly mixed.
3. Measure 1 tablespoon dry rub and set aside.
4. Generously apply remaining dry rub to pork shoulder.
5. Heat olive oil and butter together in a heavy cast-iron skillet over medium-high heat.
6. Cook pork shoulder in hot butter-oil mixture until browned on all sides, 1 to 2 minutes per side.
7. Place skillet and pork shoulder in the preheated oven and cook until pork is cooked through, 1 to 2 hours.
8. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
9. Transfer pork shoulder to a serving platter.
10. Pour vinegar into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon until liquid is evaporated, 1 to 2 minutes.
11. Add the reserved 1 tablespoon dry rub, oyster sauce, and Worcestershire sauce to skillet; bring to a boil.
12. Reduce heat and simmer; stir in 1 cup chicken stock and simmer.
13. Whisk remaining 1 cup chicken stock and cornstarch together in a bowl until smooth; stir into simmering chicken stock mixture until sauce is thickened, 1 to 2 minutes.
14. Stir sugar and chile paste into sauce and simmer until sugar is dissolved, about 1 minute.
15. Pour sauce over roast and garnish with scallions.

rub, ginger powder, garlic, onion powder, ground white pepper, salt, pork shoulder, extravirgin olive oil, butter, brown sauce, rice vinegar, oyster sauce, worcestershire sauce, fluid ounces chicken stock, cornstarch, white sugar, asian chile paste, scallions

Taken from allrecipes.com/recipe/roast-pork-in-asian-brown-sauce/ (may not work)