Hmong-Style Slow Cooked Pork
Every culture that consumes pork has a slow cooked recipe. Traditionally, this Hmong slow cooked pork uses a whole pigs head and pork knuckles. For this recipe, I used pork shoulder and about 5 pork shoulder bones that I’ve saved in the freezer. You can also use a combination of shoulder and pork belly, pigs feet, knuckle bones, neck bones, and shanks. There are 2 ways that you can cook this pork. You can throw the pork and bones in a slow cooker and let it go on low for 8+ hours. The other route is to simmer the pork and bones in water for 4 hours. Either way you go, you get really tender pork. Pull the bones out of the meat and sauté the pork in its own fat. Add in ginger and mustard greens. Allow them to wilt. Give it a stir and you have some of the most flavorful pork you’ll ever eat.
Ingredients
- 3 lbs pork shoulder cut into large cubes
- 5 lbs meaty pork bones
- 1 bunch mustard greens washed and chopped
- 1/2 cup ginger peeled and julienned
- salt to taste
- mushroom seasoning to taste
Instructions
- Add the pork and bones to a large pot. Fill with enough water to cover. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 4 hours.
- Strain the meat. Allow the pork to cool for an hour. Pick out the bones and any cartilage. Save the pork stock you just made for future recipes.
- Add the pork into a large sauté pan over medium heat. Allow the pork to cook in its own fat for 30 minutes until browned.
- Season the pork with salt and mushroom seasoning to your liking. Stir in the ginger.
- Add the mustard greens to the top of the pork. Cover and allow the greens to wilt for 5 minutes.
- Stir in the wilted greens. Turn off the heat.
