Caramel Pulled Pork

Directions

1Remove netting from port, cut rind and excess fat from pork and discard. (i kept the rind and made crackling)

2

3Cut pork into 8 large pieces. Place into large snap lock bag with flour, season with salt and pepper, seal bag and shake to coat.

4

5Heat half the oil in a large frying pan. Cook pork in batches for 5 minutes or until browned all over. Transfer to bowl of slow cooker.

6

7Heat remaining oil in pan. Add eschalots, ginger and garlic. Cook, stirring for 5 minutes or until softened and transfer to slow cooker.

8

9Add sweet chilli sauce, stock, lime juice, fish sauce and kecap manis. Stir to combine, Cover with lid and cook on low for 6 hours or until pork is very tender.

10

11Roughly shred pork into large pieces.

12

13Enjoy 🙂