Honey-Soy Braised Pork With Lime and Garlic

1.Heat the oven to 325 degrees. Place the pork in a large Dutch oven that has a lid. Scatter the garlic, red-pepper flakes, and lime zest over the top. In a measuring cup, whisk together the tamari, honey, and sesame oil, then pour it over the pork. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top so that some of the garlic is on top of the pork. Cover, transfer to the oven and cook for 2 hours.

2.Uncover the pot and flip both chunks of pork. Cover the pot and braise until the pork shreds easily with a fork, about 1 more hour. Transfer to the stovetop.

3.Using tongs, transfer the pork to a serving platter or a large shallow serving bowl. Using a ladle, skim and discard the excess fat off the surface of the cooking liquid remaining in the Dutch oven, if desired. Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, about 8 minutes.

4.While the sauce simmers, coarsely shred the pork using two forks. Sprinkle the lime juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, then toss to combine. Serve over rice or noodles or in lettuce cups. Top with sesame seeds, scallions, and cilantro. Pass the remaining sauce at the table, if desired, as well as extra lime wedges and red-pepper flakes.