Honey, Balsamic and Hoi Sin Slow Cooker Pulled Pork


Hello Dear Reader,

As you know, I love my slow cooker, big time, and it has proved its worth yet again with this corker of a recipe. It is a classic pulled pork recipe that could be used to fill some fresh fluffy buns and topped with a good coleslaw or pilled in wraps with avo and tomato salsa and topped with crunchy lettuce and a sprinkling of coriander and chilli or as I have done, just served with steamed rice and snow peas for the crunch. I added spring onions and finely slice pickled ginger to the thickened sauce to give it more of an asian edge. It was spectacular.

Ingredients for Sticky and Delicious Slow Cooker Pulled Pork 

Chop 1/2 an onion finely and grate 3 garlic cloves 

Add pork to the bowl of a slow cooker

Mix all other ingredients, except cornflour, together 

Pour sauce over pork and cook for 8 hours on low

Remove pork from slow cooker and set aside

Using two forks, shred pork, not too finely though

Pour sauce from slow cooker bowl into a medium saucepan, add sliced pickled ginger and finely chopped spring onions, mix up cornflour and water, and add it to the sauce. Bring to a boil and let reduce and thicken for 3 minutes 

Pour sauce over pulled pork and scatter over green tops of spring onions 

Serve with just cooked snow peas and steamed Basmati rice 

Ingredients
1.3 kg to 1.5 kg boneless pork (I used Collar Butt)
1/2 cup honey
1/2 cup balsamic vinegar
1/4 cup Hoi Sin sauce
1/4 cup strawberry jam or Plum would also work
1/2 cup chicken stock (made from stock cube)
3 cloves of garlic, grated on a microplane
1/2 medium onion, chopped finely
1 tablespoon cornflour

Method
Place pork in the bowl of a slow cooker
Combine all ingredients except cornflour, mix well
Pour this mixture over the pork
Cover and cook on low for 8 hours
Remove pork from slow cooker and using two forks, shred meat and place on a serving platter, keep warm
In a small bowl combine the cornflour with 3 tablespoons of water and mix well
Pour liquid from the slow cooker bowl into a small saucepan, add cornflour mixture and bring to a boil and let it reduce and thicken slightly for 3 minutes

Optional-To add an asian flavour to the sauce, add 2 spring onions, finely sliced and 3 pieces of pickled ginger, also finely sliced

Pour sauce over waiting pulled pork and serve immediately. I served this with steamed Basmati rice and barely cooked snow peas so they stayed crunchy.

So, tell me, what is your favourite recipe for "pulled" meat?

1 comment

  1. Pulled meat is new one for me. I see it turning up all over the place recently, tv, blogs and mags. I presume you just pull it instead of slicing it. Sounds great to me and so does your recipe . Any Asian food we have to make ourselves and my hubby does not like it. Too bad he will have to try this!!!!

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