Recipe Details
Ingredients
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1tablespooncanola oil
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5poundspork butt (shoulder roast) cut into 2-inch slices
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2tablespoonsminced garlic
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1teaspoonminced ginger
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2cupswater, more if needed
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⅓cupsoy sauce
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⅓cupbrown sugar
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¾cupwhite (shiro) miso
Cooking Directions
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Heat canola oil in a large Dutch oven over medium-high heat until hot. Sear pork slices until well browned on both sides, then remove. Stir in the garlic and ginger, cook until fragrant, about 30 seconds. Add the water, soy sauce, brown sugar, and miso; bring to a simmer, scraping the bottom of the pan to dissolve the caramelized juices.
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Place pork into pot, add additional water if needed to cover pork with the sauce. Then, reduce heat to medium-low, cover, and simmer for 3 hours until the pork is tender, and the sauce has thickened.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories520 | |
| % Daily Value * | |
| Total Fat 36g |
46% |
| Saturated Fat 12g |
61% |
| Cholesterol 134mg |
45% |
| Sodium 1166mg |
51% |
| Total Carbohydrate 12g |
4% |
| Dietary Fiber 1g |
4% |
| Total Sugars 7g |
|
| Protein 35g |
70% |
| Vitamin C 2mg |
2% |
| Calcium 47mg |
4% |
| Iron 3mg |
14% |
| Potassium 637mg |
14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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