Asian-Style Pulled Pork Asian-Style Pulled Pork

Asian-Style Pulled Pork

Whether cooked in the oven or slow cooker, this Asian-Style Pulled Pork recipe is definitely worth the wait. Full of flavour and served with bao buns this is the perfect pulled pork meal for sharing with the family.

Cooking Time

cooking time
6 hours

Easy Cooking Skill

cooking skill
Easy

Serves

serves
6 people

Ingredients

  • 1.6kg boneless rolled pork shoulder joint, rind removed
  • Zest and juice of 1 lime
  • 2 tablespoons reduced salt soy sauce
  • 2 tablespoons garlic purée
  • 3 tablespoons hoisin sauce
  • 100ml good, hot vegetable stock
  • To serve:

  • Bao buns or buns/rolls of your choice
  • Finely shredded cabbage, carrots
  • Finely chopped chillies
  • Sliced red onions
  • Fresh coriander leaves
  • Extra hoisin or sweet chilli sauce

Method

1

Preheat the oven to gas mark 2, 150°C, 130°C fan. Line a roasting tin with a large sheet of foil to hang over the tin.

2

Place the pork in a large roasting tin.

3

Mix the lime zest and juice, soy, garlic purée and hoisin sauce together. Rub all over the pork. Pour the stock around the joint. Cover with foil and cook for about 5 hours or until tender.

4

Remove from the oven and leave to rest, covered for 20 minutes.

5

Transfer the pork to a chopping board, remove the butcher’s string or meat bands and the skin. `Pull’ the cooked pork apart by securing with a fork and shredding the meat with a second fork.

6

If using bao buns heat according to the packet instructions. Layer the buns/burgers with the pulled pork and accompaniments of your choice. Serve immediately.

Additional Information

Slow cooker method:

Put the pork joint in a large slow cooker. Mix together the lime zest and juice, soy, garlic purée, hoisin sauce and brush all over the joint. Pour the water around the joint. Cook for 8-10 hours on LOW or 4-6 hours on HIGH or according to your slow cooker manual. When the pork is cool enough to handle transfer to a chopping board, remove the butcher’s string or meat bands and the skin (discard the liquid when cool). `Pull’ the cooked pork apart by securing with a fork and shredding the meat with a second fork and use as required in buns and accompaniments of your choice.