Asian-style pulled pork with spicy slaw
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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
- 10–12 sesame seed buns, split open and toasted
- 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.
- 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.
- 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.
- Once the pork is ready, shred it with a fork and serve. It is delicious piled into toasted sesame buns with the spicy slaw.
- 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
Recipe taken from How to Be a Better Cook by Lorraine Pascale