This meal is the one my eldest son requests when he comes home from Uni – thankfully it is ridiculously easy to make!
It’s a slow cooker fave (if you don’t have one, a normal oven works too) and it is so full of flavour.
I’ve also included my own homemade coleslaw recipe – and if you really want to play in the kitchen, then make your own brioche rolls too, using my foolproof recipe that featured in September 21’s BV here.
Ingredients
serves 6 to 10
Pork:
- 1.8kg to 2.5kg pork shoulder joint
- ½ cup dark soy sauce
- ½ cup honey
- ½ cup sesame oil
Coleslaw:
- ½ green cabbage
- 3 large carrots
- ½ cup mayonnaise
- ½ Greek style yoghurt
- 1tsp soy sauce
- 1tsp honey
Method
- Into a slow cooker add the wet ingredients and mix together.
- Remove the pork shoulder from any wrapping or string. Pop into the slow cooker and turn it around in the sauce until covered.*
- Cook on low for eight hours. I usually start ‘skin side up’ and then turn the joint every couple of hours so that it all gets soaked in the tasty liquid.
- The meat is done when its falls apart with a fork.
- To make the coleslaw, finely shred the cabbage into a large bowl. Peel and grate the carrot into the cabbage and mix together.
- Stir in all the wet ingredients until everything is coated well. You can also season with black pepper if you wish.
- Serve the pulled pork in brioche rolls with some shredded iceberg lettuce for some extra crunch. We have also served this with Bao Buns or toasted bagels (see last month’s recipe to make your own here!), the latter liberally laden with butter of course.
If you don’t have a slow cooker, then you can make this in the oven. Just place the meat and the sauces into a large oven proof dish and cook in a low oven (gas 2 – 140º fan) for 6-8 hours, still checking and turning the joint periodically.
