Prep Time: 15 minutes

Total Cook Time: 2 hours

Servings: 2 servings

Ingredients

For the glaze:

• 1 tbsp of extra virgin olive oil
• 1 tbsp of soy sauce
• 1 tbsp of honey
• 1 tsp of garlic granulates
• 1 tsp of ginger powder

For the quick pickle:

• ½ cup of water
• ½ cup of vinegar
• 1 tsp of salt
• 1 tbsp of sugar
• 1 tsp of garlic granulates
• 1 oz of radish, thinly sliced
• 1 oz of carrots, cut into strips
• 1 oz of red onions, thinly sliced

For the rest:

• 2 lb of pork shoulder
• 10 oz of cooked white rice
• Sesame seeds
• Green onions
• White rice

Directions/Instructions:

1 - Preheat oven to 375 F

2 - Mix together the glaze ingredients

3 - Place pork shoulder in a baking dish and rub with ⅓ of the glaze

4 - Cover with tin foil, and bake for 1 hour

5 -  Remove the foil and glaze again; put in back in the oven and cook for 1 more hour

6 - While the pork is in the oven, prepare the pickled vegetables: in a saucepan, add all of the pickle ingredients, except the vegetables

7 - Cook for 1 minute on medium heat, then pour the liquid over the vegetables and let it pickle for 1 hour

8 - After the second hour the pork has been in the oven, take it out and glaze again; let cool slightly

9 - Pull the pork into shreds using two forks; set aside

10 - Assemble the bowls: top white rice with the shredded pork and pickled vegetables and sprinkle with sesame seeds and green onions