Caramelized Pork

  • 5 cups water (or chicken broth)
  • 1 tsp. salt
  • 5 lbs. pork roast
  • 2 tbs. fish sauce
  • 2 tbs. red curry paste (can be found in any Asian food store)
  • 1 tbs. chili paste
  • ½ cup soy sauce
  • ½ cup rice wine vinegar
  • 1 tbs. chinese 5 spice (can be found in any Asian food store)
  • 1 heaping tbs. freshly grated ginger


  • 1 cup soy sauce
  • 1 cup rice wine vinegar
  • ½ cup brown sugar

To serve:

  • 3 radishes, thinly sliced
  • 1 jalapeño, sliced
  • 1 cup diced pineapple
  • 1 cup shredded mozzarella cheese
  • Sriracha sauce
  1. In a crock pot, combine all of the wet ingredients for the pork marinade.
  2. Add in the pork and cook on Low for about 6-8 hours.
  3. Remove from crock pot once the meat is fork tender and easily shreds.
  4. Transfer the meat to a large bowl and, using two forks, shred into bite sized pieces.
  5. Heat a large pan over a medium-high heat.
  6. Add a small portion of the shredded pork (just enough to cover the pan but leaving enough room so it’s not crowded.). And add about 2 tbs. of soy sauce, 1 tbs. of rice wine vinegar and 1 tbs. brown sugar. And allow to cook/caramelize for about 5 minutes (don’t move around the meat during this time so you get a nice caramelization).
  7. Repeat with the remainder of the meat.