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Chinese Pork

Chinese rub or dipping sauce for slow roasted pork?

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Chinese rub or dipping sauce for slow roasted pork?

Sarah McC | Feb 14, 2006 06:27 PM

I am so excited to make the slow roasted pork with a 2 1/2 lb. bone-in pork shoulder that's been in my freezer for a while.

I'd like to serve this at a cooking club gathering, with a Chinese theme.

Suggestions for adding a Chinese flavor to the pork, either before or after cooking?

Also, could I cook it overnight, let it stand all day, and eat in the evening?

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