Asian Sticky Pulled Pork
Servings: 6
This simple Asian Sticky Pulled Pork is so easy to prepare. The zesty slaw is the perfect accompaniment to offset the sweetness of the pork so I highly recommend you make it.
Ingredients
- 1 kg pork shoulder – or collar, boned, fat trimmed
- 3 tbsp ginger root – fresh and finely grated (approx. 50 g)
- 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 broth or stock (½ cup)
- 1 ½ tsp Chinese five spice powder
Asian Slaw
- 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
Dressing
- 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
Instructions
- 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 or wrap the dish tightly with foil so the pork steams).
- 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. Watch it carefully to get the caramelisation perfect.
- 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
- Serve the pork with the salad.
- Great inside tortillas too.
Slow cooker
- 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.
Make Ahead
- Re-heat in a low oven (covered) until just hot.
Store
- Store in an airtight container in the fridge or freezer.
Grab Bag Formula Method
- If you've done the **Grab Bag Formula Short Course, this is the method to convert this recipe...
- Firstly place the pork shoulder then the remaining pulled pork ingredients into the Grab Bag.
- Carefully seal your Grab Bag. I close most of the seal then press out as much air as I can then complete the seal. Place the Grab Bag in the freezer.
- To cook, remove the Grab Bag from the freezer, place on a baking tray and thaw in the fridge overnight.
- Tip the contents of the Grab Bag into a large oven proof dish (with a tight fitting lid) or Dutch oven. It may still be a bit frozen; that’s okay.
- Place the lid on the pot, set your oven to 150°C/300°F (fan-forced) and cook for 3½ hours, turning halfway through.
- 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. Watch it carefully to get the caramelisation perfect.
- ** The Grab Bag Formula Short Course is available to purchase for just AU$46 HERE.ORIf you are a full-access Well Nourished Family member, the course is included in your membership and you can access in the members portal - HERE.