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6-8 servings

Hands on: 15 minutes

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Total time: 4 hours, 15 minutes

4 pounds boneless pork shoulder or Boston butt

Salt

1 tablespoon cooking oil

1 medium onion, peeled, halved and sliced thinly

1 (12-ounce) bottle or can root beer, preferably a gourmet label

1/4 cup soy sauce

1/4 cup sake, Chinese cooking wine, dry vermouth or white wine

1 ounce fresh ginger, scrubbed and cut into thick coins

2 pieces star anise

4 whole cloves

Trim the thick fat from the pork and cut into 2-by-2-inch cubes. Salt well. Heat oil in a Dutch oven with a heavy fitted lid, and brown meat on all sides. Remove meat to a holding plate. Empty pot and discard grease. Fry onion in bottom of pot until it wilts, then add the root beer, soy sauce and sake, scraping the bottom of the pot to loosen any browned bits. Add meat with its pooled juices and the ginger, star anise and cloves. Bring to a simmer and cover. Braise meat until very tender, about 3 1/2 to 4 hours, turning occasionally. Serve with rice and a daub of hot Chinese mustard, if desired.

Per serving (based on 6): 423 calories (percent of calories from fat, 35), 56 grams protein, 10 grams carbohydrates, trace fiber, 16 grams fat (5 grams saturated), 137 milligrams cholesterol, 734 milligrams sodium.