3 lbs. pork shoulder
1 cup Strawberry & Sichuan syrup
¾ cup soy sauce
¼ cup Chinese black vinegar
2 shallots, peeled and thinly sliced
1 ½” ginger, peeled and thinly sliced
4 cloves garlic, peeled and thinly sliced
1-2 red chilis, sliced
lettuce leaves, cooked white rice, julienned cucumber, chopped peanuts, cilantro for serving
Preheat oven to 350°F.
Place pork shoulder in an oven proof pot with a tight-fitting lid.
In a large measuring cup, combine syrup, soy sauce and vinegar. Pour over pork, turning a few times to coat. Scatter shallots, ginger, garlic and chilis over pork and cover.
Braise for 3 to 4 hours, until pork is very tender. If possible, turn the pork shoulder over a few times during the course of cooking.
Remove the pork from the pot to a cutting board. When cool enough to handle, shred and transfer to serving platter.
In the meantime, skim fat from the sauce in the cooking pot. Bring to a boil on high heat, cooking until reduced by half.
Drizzle the pork with sauce and serve with lettuce leaves (for wrapping), rice, cucumber, peanuts and coriander.