Slow Cooker Spiced Pulled Pork
Slow-smoked for hours over seasoned hardwood embers until meltingly tender, glazed with a tangy, sweet regional barbecue reduction.
Ingredients
- • 1 kg pork joint (any visible fat removed)
- • 1 tsp Chinese 5-spice
- • 1 tsp salt
- • 750 ml boiling water
- • 2 chicken stock cubes
- • 150 ml dark soy sauce
- • 1/2 tsp chilli flakes
- • 1 tbsp rice vinegar
- • 1/2 orange (zest only)
- • 1 tsp Sriracha
- • 3 tbsp granulated sweetener
- • 4 spring onions (cut into 5cm (2 inch) pieces)
- • 1 head garlic cloves (peeled and cut in half)
- • 2 cm piece fresh ginger (no need to peel (cut into thin slices))
- • 6 soft tortilla wraps ((33g per wrap))
- • 5 tbsp quark
- • 1 tbsp rice vinegar
- • 1 tsp Sriracha
- • 1 tsp water (depending on how thin you want the sauce)
- • 1/4 red cabbage (shredded)
- • 3 carrots (peeled and julienned)
- • 1 lime (juice only)
- • 1 tbsp rice vinegar
- • 1 tsp Sriracha
- • 1 tsp fish sauce ((optional))
Preparation Steps
Rub the pork all over with the Chinese 5-spice and salt.
To the water add the chicken stock cubes, soy sauce, chilli flakes, rice vinegar, orange zest, Sriracha and sweetener and stir until dissolved.
Add the spring onions, garlic and ginger. Place the pork into the slow cooker pot and submerge in the cooking liquid.
Cover with a lid and cook on high for 4 hours.
After 4 hours, turn the slow cooker to low and cook for a further 2 hours until the meat is very tender.
Remove the pork and shred with two forks. Pour the sauce through a fat separator and transfer the sauce to a saucepan and set on a medium heat. Simmer until reduced by half. Pour over the shredded pork and toss to coat.
Add all the sauce ingredients to a small bowl and mix until smooth.
Place the shredded cabbage and carrots in a bowl. Pour over the lime juice, rice vinegar, Sriracha and fish sauce and mix well.
Place a little of the pork mixture onto each wrap, add some slaw and a drizzle of spicy sauce. Fold in half and serve!