This Asian Sticky Pulled Pork couldn’t be quicker or easier to prepare and when you take it from the oven, you’ll have a melt in your mouth, sticky sweet pulled pork to enjoy.
The zesty slaw is the perfect accompaniment to offset the sweetness of the pork so I highly recommend you make it. Sometimes we have this all piled into tortillas which is also extremely delicious.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.
Asian Sticky Pulled Pork
- 1 kg pork shoulder – or collar, boned, fat trimmed
- 50 g ginger root – fresh and finely grated
- 4 clove/s garlic – crushed
- 1 red chilli/s – long and halved (optional)
- 3 star anise
- 75 ml tamari – or coconut aminos (⅓ cup)
- 115 g rice malt syrup, honey or maple syrup (⅓ cup)
- 120 ml dry white wine (½ cup)
- 120 ml chicken stock or bone broth (½ cup)
- 1 ½ tsp Chinese Five Spice Powder
- ½ red or white cabbage
- 1 green apple – sliced into matchsticks or a cup of diced pineapple
- ½ bunch/s fresh mint leaves
- 1 red capsicum/s – sliced
- 1 lime/s – juice
- 2 tbsp fish sauce
- 1 tbsp rice wine vinegar
- 1 tbsp rice malt syrup, honey or maple syrup
- 1 red chilli/s – optional and diced
- Preheat oven to 160°C/ 320°F (fan-forced).
- Place the pork in a cast iron Dutch oven or casserole dish with a heavy or tight fitting lid (if not tight, place a layer of foil under the lid).
- In a small jug mix the ginger, garlic, chill, star anise, tamari, sweeter, wine, stock and five spice and pour over the pork.
- Cook for 3 hours, turning after an 1½ hours.
- Remove the lid, break up the pork and increase the heat to 200°C (390°F) and cook for a further 20 minutes (uncovered) or until the sauce reduces and the pork is sticky and tender.
- Make the slaw by mixing all the salad ingredients together. Mix the dressing ingredients together in a jar and shake well to combine. Dress the salad just prior to serving.
- Serve the pork with the salad.
- Great inside tortillas too.
- This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.
- If you end up with a lot of liquid, you may need to reduce this on the stove top or in the oven to caramelise the meat and make it nice and sticky.
- Re-heat in a low oven (covered) until just hot.
- Store in an airtight container in the fridge or freezer.