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.
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