Roast Pork in Asian Brown Sauce

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 2

   Whisk ginger powder, garlic powder, onion powder, white pepper, and salt together in a bowl until dry rub is evenly mixed.

3. 3

   Measure 1 tablespoon dry rub and set aside.

4. 4

   Generously apply remaining dry rub to pork shoulder.

5. 5

   Heat olive oil and butter together in a heavy cast-iron skillet over medium-high heat.

6. 6

   Cook pork shoulder in hot butter-oil mixture until browned on all sides, 1 to 2 minutes per side.

7. 7

   Place skillet and pork shoulder in the preheated oven and cook until pork is cooked through, 1 to 2 hours.

8. 8

   An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

9. 9

   Transfer pork shoulder to a serving platter.

10. 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. 11

    Add the reserved 1 tablespoon dry rub, oyster sauce, and Worcestershire sauce to skillet; bring to a boil.

12. 12

    Reduce heat and simmer; stir in 1 cup chicken stock and simmer.

13. 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. 14

    Stir sugar and chile paste into sauce and simmer until sugar is dissolved, about 1 minute.

15. 15

    Pour sauce over roast and garnish with scallions.

* Per serving · 4 servings · Values may vary.