Description
This is absolutely a wonderful, lazy sunday afternoon recipe. The peanut sauce is to die for, you could use it for satays, etc. I order the shoulder roast from my butcher when we need (crave) this meal. Prep time does not include marinading time.
Ingredients
- Regular-strength Chicken Broth
- Sugar
- Soy Sauce
- Rice Wine
- Pork Shoulder
- Water
- Creamy Peanut Butter
- Garlic
- Brown Sugar
- Lemon Juice
- Crushed Red Pepper Flakes
Instructions
- In a large bowl, stir together hot broth, sugar, soy sauce and rice wine or sherry
- Stir till dissolved
- Add pork and turn to coat
- Cover and refrigerate until the next day, turning several times
- Lift meat from marinade and drain briefly, barbecue on a rack by indirect / medium-hot heat in a gas grill, or over a drip pan, indirect heat on a charcoal grill
- Grill until a meat thermometer inserted in thickest part registers 170
- To serve, let meat stand for 10 minutes
- Meanwhile, prepare peanut sauce
- Cut meat across the grain into thin slanting slices
- Serve with sauce
- Peanut sauce: in a 2 qt pan, combine water, peanut butter and garlic
- Cook over medium-low heat, stirring, until mixture boils and thickens
- Remove from heat and stir in brown sugar, lemon juice, soy sauce and crushed red pepper
- Serve hot
- If made ahead, cover and refrigerate for up to 2 days
- To reheat, stir over low heat until hot, adding more water, if needed, to restore to original consistency