Asian-inspired, slow-cooked pulled pork with dirty slaw

This recipe smells amazing while it is cooking, and even better when it is served. It is easy, tasty and will serve a large group for a dinner party with just one piece of meat.

Ingredients

• 1kg pork shoulder or loin roast
• 2 tablespoons of vegetable or peanut oil

For the sauce

• 1 large shallot
• 2 cloves garlic
• 1 thumb-sized piece of ginger
• 1 teaspoon of Chinese five spice
• 250ml pomegranate juice
• 2 tablespoon brown sugar
• 2 tablespoons soy sauce
• 60ml plum jam

For the slaw

• 2 teaspoons freshly grated ginger
• 120ml pomegranate juice
• 60ml rice wine vinegar
• 1 tablespoon vegetable oil
• 1 tablespoon soy sauce
• 1/4 cup shredded carrot
• 1/4 cup shredded red cabbage
• 1/4 cup shredded white cabbage
• 3 shallots
• 1 red onion

Method

For the pork

1. Season the pork with salt and pepper. Heat oil in heavy pan over medium-high heat
2. Add pork and sear/brown on all sides.
3. Remove pork from pan and place in slow cooker.
4. Turn up the heat to high and add half of the pomegranate juice, scrapping the sides of the pan of any brown bits from the pork and stirring in.
5. Roughly chop garlic, ginger and shallot.
6. Once the liquid has reduced a little, add the veg and spices and reduce heat to low.
7. Add sugar, soy sauce and plum jam, and stir to combine.
8. Add the remaining juice the gently pour the marinade over the pork in the slow cooker.
9. Turn the pork a couple of times ensuring the pork is evenly distributed around the meat.
10. Set temperature to low and cook undisturbed for 8-10 hours.
11. Remove pork carefully, allowing the juices to drain back into the cooker.
12. Skim off any fat that has collected and carefully strain marinade into a small saucepan over a medium-heat.
13. Using two forks, gently pull the pork apart then transfer to a serving bowl and pour over the slightly reduced marinade.

For the slaw

1. Add all ingredients into a jam jar and shake hard for a few seconds.
2. Put all through the (chopping) food processor or mandolin.
3. Add dressing and taste as you like! There should be plenty left over which you can store in a sterilised container for three days.