RH Staff

Yield: 24 servings—24 cups pork and 8 cups sauce.

Pulled Pork:
3 Tbsp. salt
4 tsp. five-spice powder
2 tsp. black pepper
13 lb. boneless pork butts
1⁄4 cup vegetable oil
8 cups Kikkoman Plum Sauce
4 cups chicken stock
* * *
24 sweet Hawaiian or Portuguese rolls, split
as needed, cilantro leaves

For pulled pork: Combine salt, fivespice and pepper. Rub into pork on all sides. in large rondo, heat oil over medium heat; brown pork on all sides. Pour plum sauce and stock over pork; cover and bring to a simmer. Transfer rondo to 300°F oven. Braise pork, turning occasionally in sauce, about 3 hours or until tender and almost falling apart. Cool in sauce. Remove pork from sauce; pull apart into large shreds, discarding fat. Strain sauce.

For each serving, to order: Heat 1 cup pulled pork in ¹⁄3 cup sauce. Heat 1 roll; fill with pork and sauce. garnish with cilantro leaves.

Kikkoma