Char Siu Pulled Pork

It has a long list of ingredients, but everything goes in at once so it's easy. I made it with a 2lb chunk of pork, cut in half. All the other amounts were the same. I discarded the liquid because I used the pork in ramen, then in Bahn Mi (Vietnamese sandwiches) the next day. It was not too salty or too sweet, just right I think.
**Note from Kate: I managed to fit a 4 pound piece of pork butt (shoulder) in our regular cast iron small Dutch oven. I cut it in 4 pieces. I also added an additional half cup of water. Probably could have done without. Also, the sauce, made by skimming off pork fat and straining is really good.

1⁄2 cup water

2 tablespoons honey

2 tablespoons plum sauce (I used hoisin sauce)

2 tablespoons Shao Hsing rice wine or dry sherry (I used rice wine)

2 tablespoons dark soy sauce

2 tablespoons reduced-sodium soy sauce (I used regular)

1 tablespoon toasted sesame oil

3⁄4 teaspoon Chinese five-spice powder

4 scallions, cut into 1-inch pieces

1 tablespoon fresh ginger, grated

3 cloves garlic, grated

2 pounds boneless pork shoulder (Boston butt), trimmed (I didn't bother to trim it, I like fat)

Sesame seeds for garnish (I didn't bother)

Combine all ingredients in a pot. Add pork and turn a couple times to coat with the sauce. Cover and simmer 3 hours or until it pretty much falls apart. Turn once partway through if it's not entirely immersed. Remove pork to cutting board, shred with forks, and use in whatever Asian thing. Set aside the liquid to cool, then refrigerate and discard the fat on top so it doesn't clog the drain. Or use the sauce as per the original recipe linked below.

-- MB

Original recipe: