Pulled pork is so often done as “BBQ” flavour, well try something different but just as delicious in my Asian Style Pulled Pork with fresh Asian slaw!

If you like this then try my Slow Cooked Lamb/Beef Burgundy or my BBQ Ribs!

Serves 8-10

Time – overnight in the slow cooker

Ingredients:

• 2-2.5kg free-range pork shoulder (bone-in). I love the quality meats from Sherwood Road Organic Meats

Spice rub:

• 2 tsp chinese 5-spice
• 1 tsp sea salt
• 1 tsp black pepper

“Sauce”:

• 3 T Tamari (gluten-free soy sauce)
• 2 T red curry paste (I like the Asia brand from Aldi – no nasties)
• 2 small fresh chillies, deseeded, finely chopped (add more to taste)
• 3 cloves garlic, minced
• 2 cm piece of fresh ginger, minced
• 2 T chinese 5-spice
• 3 T raw honey
• 2 T Apple Cider Vinegar
• 1 C bone broth

Slaw:

• 1/2 a small (or 1/4 large) red cabbage, shredded
• 1 red onion, thinly sliced
• 3 large carrots, julienned
• 1 red capsicum, thinly sliced
• optional – 1 small chilli, deseeded and finely sliced
• handful chopped coriander
• handful chopped parsley

Slaw Dressing:

• 3 T Sesame Oil
• 2 T Tamari
• 1 T honey
• 1 t red curry paste

Method:

1. Whisk the spice rub ingredients together, and rub all over the pork shoulder.
2. Pan sear on all sides for several minutes until browned (this helps enhance the flavour). In a small bowl, whisk together the ‘sauce’ ingredients (except the bone broth). Rub all over the seared pork shoulder. Add any leftover sauce, bone broth and ‘saucy & seared’ pork shoulder to the slow cooker. Cook on low for 10-12 hours.
3. Prepare the slaw by tossing all ingredients together in a large bowl. Whisk together the dressing ingredients and toss through the slaw to coat evenly.
4. Remove pork shoulder from the slow cooker and place in a tray. Peel back the layer of fat from the meat (you can use this to make lard or cook under a hot grill to make some crackling). Using 2 forks, pull the meat apart, it shouldn’t take much effort at all as the long slow cook really tenderizes the meat.
5. Transfer the juices from the slow cooker to a medium pot and heat on the stove over medium heat for about 20-30 minutes to reduce. I also added a tablespoon of tapioca flour and Agar Agar to help it thicken.
6. Add the reduced sauce to the shredded meat and stir through to combine well.
7. Serve straight away either as is with the fresh slaw, alternatively both the Asian Style pulled pork and slaw go well on on burger buns, in lettuce leaves or in a wrap!