Smoky Paprika Fuzhou Pork Floss

Method

1. Stir smoked paprika into the soy sauce and sugar mixture.
2. Place pork shoulder in a pot. Add soy sauce, sugar, garlic, and ginger. Cover and simmer for 2 hours until tender.
3. Shred the pork with two forks. Mix in ube paste and vanilla.
4. Spread the mixture on a baking sheet. Bake at 250°F (120°C) for 2-3 hours until dry and flaky.
5. Let cool completely before storing in an airtight container.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.