Slow Roasted Ginger Honey Pulled Pork

Slow Roasted Ginger Honey Pulled Pork

Since our last post, Rebecca and I have been in transition mode, moving back to our life here in Haiti from the US. With bags fully unpacked, two kids settled, and a week of work under our belts, it was time to celebrate this weekend. Meat in Haiti is free-range and very flavorful, but also tends to be quite tough. This lends itself to low and slow cooking. This Slow Roasted Ginger Honey Pulled pork is deeply flavored, and easy to make; perfect for weekend sandwiches under the mango tree after the kids are down for the night. It is good to be home again! 

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Yield: Serves 10-15


  • 1 bone in pork shoulder roast (6-8 pounds)
  • 1 cup soy sauce
  • 1/2 cup rice vinegar
  • 1/4 cup honey
  • 4 tablespoons fresh ginger, minced or finely grated
  • 2 green onions, finely chopped
  • 8 cloves garlic, finely diced
  • 1-2 jalapeño peppers, finely diced
  • 2 tablespoons sesame oil
  • 2 tablespoons black pepper
  • 1 tablespoon onion powder


  1. Set oven to 300 degrees.
  2. Trim your roast of excess fat (you do not want more than a thin covering). Put the roast into a large dutch oven, or other thick, oven safe pot with lid.
  3. Mix together all marinade/sauce ingredients (soy, vinegar, honey, ginger, green onions, garlic, jalapeños, sesame oil, black pepper, and onion powder) until evenly combined. Pour the sauce over the meat.
  4. Place the meat in the oven for 5-6 hours until it is falling off the bone. Leave uncovered for the final 1-2 hours to allow the excess moisture to evaporate. When the meat is finished cooking, the bone and any connective tissue can be removed and the meat shredded into the remaining sauce.
  5. Serve the pulled pork hot on sandwiches, or on its own. Will keep up to a week in the refrigerator in a sealed container.