Pulled Pork & Roasted Tomato Donburi
Makes about 4 servings
Recipe Notes: This recipe makes more pulled pork than you will likely want for four servings, but I’ve found that if I use a smaller piece of meat it sometimes ends up a bit drier than I like. The size of roast indicated will give you perfectly moist meat, and then you have leftovers which are perfect leftovers to include on a sandwich or in tacos.
For the Pulled Pork:
2.5 pounds pork shoulder roast
2 teaspoons coarse sea salt
2 teaspoons liquid smoke flavoring
For the Roasted Tomatoes:
4 tomatoes, halved horizontally
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 teaspoons extra virgin olive oil
4 cups freshly steamed Japanese rice
1 leek, cut into thin matchsticks
Shichimi togarashi (Japanese seven spice), to garnish
1. Make the Pulled Pork: Pierce the pork roast all over with the tip of a sharp knife. Place the roast in a large slow cooker and rub the salt all over the meat. Drizzle the liquid smoke over the meat. Cover the slow cooker and cook on high heat for 6 hours, turning the roast over once half-way through the cooking time. When the meat easily shreds with a fork it is ready. Remove the meat from the slow cooker and shred with two forks, adding drippings from the slow cooker as needed to moisten the meat.
2. Make the Roasted Tomatoes: Preheat the oven to 425 degrees Fahrenheit. Place the tomatoes, cut-side up on a baking sheet, then sprinkle them with the salt and pepper. Drizzle the olive oil over the tomatoes and then put them in the oven to bake until the tomatoes are tender, about 15 minutes.
3. Assemble the Rice Bowl: Divide the rice into 4 bowls. For each bowl, top the rice with some of the pulled pork, two of the roasted tomato halves, and some of the leek matchsticks. Then sprinkle with a bit of shichimi togarashi and serve.