Asian-style pulled pork with spicy slaw

Asian-style pulled pork with spicy slaw
If space on the barbecue is limited then let the slow cooker do all the work. You’ll be rewarded with this delicious melt in the mouth pork that literally pulls apart. This recipe by Lorraine Pascale is a guaranteed crowd pleaser. Effortless, but exceptional!
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Asian-style pulled pork with spicy slaw
If space on the barbecue is limited then let the slow cooker do all the work. You’ll be rewarded with this delicious melt in the mouth pork that literally pulls apart. This recipe by Lorraine Pascale is a guaranteed crowd pleaser. Effortless, but exceptional!
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
For the pulled pork
  • 5 tbsp Soy sauce
  • 4 tbsp mild or hot chilli powder
  • 3 tbsp five-spice powder
  • 2 tbsp light muscovado sugar
  • 2 garlic cloves, finely chopped. 4cm piece of fresh ginger, peeled, finely chopped
  • 3 kg boneless pork shoulder, rind removed
For the spicy slaw
  • 3 tbsp Sesame oil
  • 2 tbsp Soy sauce
  • 1/2 red cabbage, very finely sliced
  • 1 red onion, finely chopped
  • 1 large carrot, cut into thin matchsticks
  • 2 red chillies, deseeded for less heat if preferred
  • large handful of fresh coriander leaves, finely chopped (optional)
  • freshly ground black pepper
To serve
  • 10–12 sesame seed buns, split open and toasted
Instructions
  1. Place the soy sauce, chilli powder, five-spice, sugar, garlic and ginger in a large slow cooker and mix together well to give a sloppy paste. Sit the pork shoulder on top and massage the spice mixture well all over the meat.
  2. Put the lid on the slow cooker and cook on low for 8–10 hours, or until the meat is so tender you can shred it with a fork. Close to serving time, make the slaw. Mix the sesame oil and soy sauce together in a large bowl.
  3. Close to serving time, make the slaw. Mix the sesame oil and soy sauce together in a large bowl. Toss the cabbage, onion, carrot, chilli and coriander, if using, through until well mixed. Season to taste with pepper.
  4. Once the pork is ready, shred it with a fork and serve. It is delicious piled into toasted sesame buns with the spicy slaw.
  5. If you would like to serve it with a sauce, then bubble the cooking juices in a large wide pan on a high heat for 10–15 minutes until reduced and thickened slightly. Season to taste with pepper
Notes

Recipe taken from How to Be a Better Cook by Lorraine Pascale

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