March 20, 2015
6 hrs 15 mins
1.8kg Boneless Pork Shoulder
2 Tbsp Plain Flour
2 Tbsp Vegetable Oil
2 Eschalots, thinly sliced
3cm piece of ginger cut into thin matchsticks
2 garlic cloves, thinly sliced
2 tbsp sweet chilli sauce
3/4 cup salt reduced chicken stock
2 tbsp lime juice
1 tbsp fish sauce
1/4 cup kecap manis (sweet soy sauce)
1Remove netting from port, cut rind and excess fat from pork and discard. (i kept the rind and made crackling)
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.
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.
7Heat remaining oil in pan. Add eschalots, ginger and garlic. Cook, stirring for 5 minutes or until softened and transfer to slow cooker.
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.
11Roughly shred pork into large pieces.
Submitted by Melissa Parkes
August 4, 2017
This was delicious! I halved everything (because there are only 2 of us!) and it worked a treat. We’ve tried a few pulled pork recipes and this was our favourite so far. It isn’t really a BBQ flavour, but is delicious.
All fields are required to submit a review.
Notify me of new posts by email.
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.