This recipe has everyone in our family overwhelmed. It 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.
- 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
- Season the pork with salt and pepper. Heat oil in heavy pan over medium-high heat
- Add pork and sear/brown on all sides.
- Remove pork from pan and place in slow cooker.
- 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.
- Roughly chop garlic, ginger and shallot.
- Once the liquid has reduced a little, add the veg and spices and reduce heat to low.
- Add sugar, soy sauce and plum jam, and stir to combine.
- Add the remaining juice the gently pour the marinade over the pork in the slow cooker.
- Turn the pork a couple of times ensuring the pork is evenly distributed around the meat.
- Set temperature to low and cook undisturbed for 8-10 hours.
- Remove pork carefully, allowing the juices to drain back into the cooker.
- Skim off any fat that has collected and carefully strain marinade into a small saucepan over a medium-heat.
- Using two forks, gently pull the pork apart then transfer to a serving bowl and pour over the slightly reduced marinade.
Dirty slaw with Asian style dressing
- 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
- Add all ingredients into a jam jar and shake hard for a few seconds.
- Put all through the (chopping) food processor or mandolin.
- Add dressing and taste as you like…
- There should be plenty left over which you can store in a sterilised container for three days.
Lighty toast your favourite buns, thick cut crusty bread or brioche rolls, add a helping of the pulled pork and top with a healthy serve of dirty slaw.
Pulled pork is also great with rice and sautéed greens.