Wasabi Ginger Soy Pulled Pork Ribs

• 4 pounds Pork Shoulder Country Style Ribs
• 1 Tablespoon Ginger, Minced
• 5 cloves Garlic, Minced
• 1/4 cups Soy Sauce
• 2 Tablespoons Mirin
• 1 Tablespoon Rice Wine Vinegar
• 1 bottle Stonewall Kitchen Wasabi Ginger Sauce (11 Ounce Bottle)
• 8 ounces, weight Button Mushrooms, Sliced

1. 1.
2. Preheat your oven to 275 degrees F.
3. 2.
4. Place the ribs in an even layer in a Dutch oven or other covered oven-safe vessel.
5. Add the ginger, garlic, soy sauce, mirin, rice wine vinegar, and 1/4 cup of the wasabi ginger sauce, then toss until the ribs are coasted.
6. Add the mushrooms (or leave them out if mushrooms arent your thing).
7. 3.
8. Cover and cook in your preheated oven for 4-5 hours, or until the pork is tender and falling off the bone.
9. 4.
10. Transfer the mushrooms and pork to a bowl, leaving the bones behind, and shred the pork with a fork.
11. Toss it with the remaining wasabi ginger sauce, and serve.
12. Serving suggestions: over a bed of wilted spinach or steamed bok choy, in lettuce cups, beside an Asian slaw, in soft tortillas topped with cabbage, as a slider, or whatever tickles your fancy!

pork shoulder country style, ginger, garlic, soy sauce, mirin, rice, ginger sauce, mushrooms

Taken from tastykitchen.com/recipes/main-courses/wasabi-ginger-soy-pulled-pork-ribs/ (may not work)