Tue, 7 August 2018
1 (1.8kg) pork shoulder
4 tablespoons sweet chilli sauce
2 tablespoons dark soy sauce
4 pieces star anise
120ml chicken stock
50g light brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon chilli powder
1 large onion, chopped
6 cloves garlic, crushed
Other requirements:
8 crusty bread rolls/baps, split
Asian Slaw
Sweet Chilli Mayonnaise
Mixed leaves
Method
Preheat the oven to 150C/300F/Gas Mark 2
Pour the oil into the bottom of a slow cooker.
Place the pork shoulder into the deep roasting tray pour in the soy sauce, sweet chilli sauce, star anise and chicken stock.
Stir in the brown sugar, Worcestershire sauce, chilli powder, onion and garlic.
Cover and cook until the pork shreds easily with a fork-approximately 6 hours.
Remove the pork from the tray and shred the pork using two forks. Return the shredded pork to the juices and stir well. (Best to remove star anise)
Serve with some crusty breads, Asian slaw and sweet chilli mayonnaise.
Asian Slaw
¼ head white cabbage-finely shredded
2-3 carrots-grated
3 tablespoons sweet chilli sauce
2 tablespoons peanuts
1 red onion-diced
Mix all ingredients together
Sweet Chilli Mayonnaise:
3 tablespoons mayonnaise
1 tablespoon sweet chilli sauce
Mix all ingredients together
