Slow-Cooker Asian Pulled Pork With Ginger, Five-Spice And Soy And Spicy Slaw

- Serves: 10-12
- Preparation time: 8-10 hours
Method
Set this pork up in the morning and let it cook slowly all day and you'll have the softest, tastiest meat that's perfect served in a bap with crunchy slaw
- 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 in and, getting your hands in, massage the spice mixture well all over the pork.
- 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 (optional) 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.
This recipe is taken from How To Be A Better Cook by Lorraine Pascale (HarperCollins, £25). Photography by Maja Smend.
Nutrition
N/A
Puree
Blend some of the cooked pork with the juices until smooth.Finger Food
Shred off a few bits of pork and serve with pieces of carrot.