I am all about low and slow cooking! It basically means you can whack all the ingredients into a pot and let the oven do all the work for you…what you end up with is such delicious melt in the mouth pork that literally pulls away with a fork. Well that’s the idea anyway!
This pulled pork was honestly the simplest of things to make yet so so tasty and full of delicious Asian inspired flavours. The recipe was taken from Lorraine Pascale Asian Pulled Pork
What I love about this too is that it’s SO good for leftovers and lunches during the week. You can throw it into salads or wraps and it’s a tasty yet simple lunch to prepare!
So first of all you need to make the paste and then make sure you rub this all over the pork! You can use either a casserole dish or a baking tray. Either works as you can see from the pics i’ve tried both!
What you’ll need:
- 5 tbsp Soy sauce
- 2 tbsp chilli powder. I use mild chilli powder as serving this to the kids but feel free to go for hot!
- 1 onion finely diced
- 2 tbsp chinese five spice
- 2 tbsp light muscovado sugar
- 3 garlic cloves – crushed
- 4cm ginger – grated or finely chopped
- 100ml vegetable stock
- 3 kg Pork shoulder with rind removed ( If you keep the rind on the sauce will become very fatty! You can also use the rind to make some crackling!)
- Garnish with red chilli’s and spring onion
What you need to do:
- Preheat the oven to 180C
- Place all of the ingredients into a casserole dish or deep baking tray, bar the stock, and mix together to form a paste.
- Now place your pork into the dish and cover your meat with the paste.
- Now add the stock to the bottom of the dish.
- Place into the oven uncovererd for an hour.
- Now reduce the heat to 150C cover with either foil if using a baking tray or a lid f uscing a casserole dish and cook for a further 5 – 6 hours or until the meat pulls away with a fork and the sauce is thick and syrupy.
- If the sauce isn’t thick enough but the meat is cooked then remove the meat and plae the casserole dish onto the hob and simmer until the sauce is reduced. It wants to be of a consistency that coats the meat.
- The Lorraine recipe calls for 8 hours roasting time but when I tried this the first time the sauce totally dried up so I would definitely check this after 5 – 6 hours.
- Once cooked gently pull the pork away with your fork and let all the juices soak into the meat.
- Sprinkle with some fresh red chilli’s and spring onion
- Serve in some wraps or baps!
Enjoy! Let me know what you think! Remember to take a pic and use the #hungrylittlebears and #familyfoodtribe
xx
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