Slow-Cooker Asian Pulled Pork with Ginger, Five-Spice and Soy and Spicy Slaw
Slaw I like to serve my Asian pulled pork in toasted buns, preferably those with some sesame seeds on top, with a smear of mayonnaise. It makes a nice change from always having rice with this, and my daughter, as long as I go easy on the chilli, really loves it! This is great for entertaining a hungry crowd. Pop this on in the slow cooker…to make things easy! Great for a summer BBQ.
Asian 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 and finely chopped
3kg boneless pork shoulder, rind removed
3 tbsp sesame oil
2 tbsp soy sauce
½ 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,
finely chopped Large handful of fresh coriander leaves (optional)
Freshly ground black pepper
To Serve 10–12 sesame seed buns, split open and toasted
Equipment Large slow cooker 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.
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.
Big love Lorraine xxxx
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