Waimea Canyon, Kauai HI

Bone-in pork shoulder (4 – 5 lbs.)
2 garlic cloves, crushed
1” piece of ginger root, peeled and sliced
6 lemon grass stalks, sliced
½ c. dry sake
¼ c. gochujang (medium heat)
½ c. mirin
½ c. orange juice
1 T. honey
1 T. palm sugar
1 ½ c. chicken broth

Preheat oven to 300 degrees F.  Place all ingredients in a Dutch oven, cover and bake until pork is tender and falling off the bone.  Remove pork and strain braising liquid, discarding solids.  Debone pork, cutting into pieces no larger than 2” x 2”, then pulling apart with two forks.  Skim fat from braising liquid and mix with meat.  Return remaining liquid to Dutch oven and reduce to thick sauce consistency on stovetop.  Adjust sweetness and heat as desired.  Just before serving, preheat broiler.  Arrange pork in rimmed baking sheet and broil on middle rack of oven until starting to crisp and brown.  Stir, top with reduced sauce and broil until pork is glazed.  Serve with additional sauce.

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