At Drexel, this dish is served at a station based on world cuisine and street fare. Pork shoulder is slow-roasted overnight with a blend of spices and tossed with a soy-sweet chili barbecue sauce. The preparation is a very common item on street carts in the Philippines.


8 pieces boneless pork shoulder
Salt, to taste
Pepper, to taste
1 5-lb. can hoisin sauce
2 qt. teriyaki
1 qt. soy sauce
1 1/2 cups sweet chili sauce
2 cups chopped garlic
1 box brown sugar


  1. Season pork with salt and pepper and slow-cook for 12 hours. Remove and shred meat.
  2. Combine remaining ingredients to make sauce; add to pulled pork and mix well. Serve hot.