With tender strands of silky meat enveloped in a rich, flavorful sauce, pulled pork is an ideal centerpiece for a taco night.
The key to success? Budgeting time to marinate the pork. A combination of acid, salt, and sugar are vital to breaking down the thick meat and tenderizing it. (In this case, a boneless pork butt, or Boston butt, as it’s often called.)
As a continual heat-seeker, my first impulse was to make a marinade filled with chili peppers, garlic, lime juice, and spices. Then it hit me – sambal, an Asian chili-garlic sauce, had everything I needed and was sitting in my fridge waiting for me. So was honey, which was the perfect sweet complement to my spicy sauce. There you have it. I combined the two ingredients, gently rubbing the meat, and then tightly wrapped it in plastic wrap. I was short on time, so I let it marinate for five hours (ideally, let it marinate overnight). Then, I let it cook in the oven for about two and a half hours. My apartment quickly filled with the rich, intoxicating aroma of meat and spices.