I've been doing some development in recipes using Thai flavours recently, which has been a joy and one of the recipes that I worked on was this one. If you like pulled pork, and you like Thai food, you will llove this. I know 8 hours is a long time to cook something, but trust me, its worth the wait.
- Prep Time10 min
- Cook Time8 hr
- Total Time8 hr 10 min
- Yield10 portions
- 2kg pork shoulder meat, trimmed of excess fat
For the dry rub marinade
- 1 tbsp olive oil
- 2 tbsp toasted sesame seed oil
- 2 tbsp ginger powder
- 1tbsp garlic powder
- 1 tsp salt
- 1 tsp dried onion/granules
- ½ tsp ground black pepper
For the Slow Cooker Sauce
- 125ml coconut milk
- 125ml tamari
- 75ml mirin
- 30g light brown sugar
- 2 tbsp fish sauce
- 2 red chillies, finely chopped
- 1 tbsp crushed dried chillies
For the Caramel Sauce
- 175g dark brown sugar
- 60ml water
Preheat your oven to 150 degrees.
Whisk together all of the dry Spice Rub ingredients and massage evenly all over the pork.
Sear the pork on all sides in a hot pan and place into baking pan.
Whisk together slow cooking sauce ingredients and pour all over the pork.
Seal the pan with a lid or tightly with a double layer of foil. Cook at 150 degrees for 8 hours.
Remove the meat from the baking pan and shred it with two forks or meat claws if you have them (they’re a game changer!)
Reserve the sauce and juices from the baking pan, there should be around 600ml, top up with water if there isnt quite enough.
To make the soy caramel sauce, boil brown sugar and water for one minute over medium heat, whisking constantly. Slowly whisk in the reserved slow cooking sauce and juices and simmer over medium high heat, whisking constantly for 10 minutes until reduced and thickened.
The pork and sauce can be combined at this stage to serve immediately or separated to reheat and serve later.
Serve with Thai jasmine rice, some chopped spring onions and coriander. Also great with some ripe sliced mango and fresh mint on the side.