Slow-cooker Chinese pulled pork with little gem wraps
A quick win for the slow cooker- easy, delicious and more-ish Chinese pulled pork
10 mins
10 hours
430 kcal
10 mins
10 hours
430 kcal
SERVES
6
DIFFICULTY
EASY
SERVES
6
Difficulty
EASY
Chinese-style pulled pork
Main image credit: Chris Terry
Richly spiced, aromatic, fall-apart tender pork is irresistibly tasty and so versatile. Serve it with rice and stir-fried vegetables, in crisp lettuce wraps, or with noodles and shredded carrots.
If you have leftovers of this, it also tastes great cold, or can be reheated for another meal during the week,
Can I cook this pulled pork in the oven?
Yes! To cook this in the oven instead of the slow-cooker, preheat the oven to 150c. Place the pork into a large casserole dish, pour the sauce over and cook in the oven (lid on) for 5 hours. The pork is ready when you can pull it apart easily with a fork. Mix the shredded meat into the sauce before serving.
What is Shaoxing rice wine?
Shaoxing rice wine is intended specifically as a cooking wine, and is a key ingredient that can be used to add fantastic flavour to many Chinese-style dishes. It is widely available, but if you are not able to get hold of it, then you can substitute with mirin, which is a Japanese sweet cooking wine.
Some more Chinese inspired recipes
Tenderstem broccoli and beef stir fry
Chinese chilli beef
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Slow-cooker Chinese pulled pork with little gem wraps
Ingredients
- 1.5 kg (approx) boneless pork shoulder joint excess fat trimmed away
- 2 teaspoons Chinese 5 spice powder
- 3 tablespoons hoisin sauce
- 3 tablespoons dark soy sauce
- 2 tablespoons honey
- 2 tablespoons Shaoxing rice wine
- 1 teaspoon ground ginger
- 4 cloves garlic finely chopped or crushed
- 2 Little Gem lettuces bottom stalk trimmed
- Lime wedges (to serve, optional)
- Sliced spring onions (to serve, optional)
- handful coriander leaves (to serve, optional)
Instructions
- Put the pork into the slow-cooker bowl (it doesn't matter if some of the meat is in chunks following the removal of the fat)
- Mix the Chinese 5 spice powder, hoisin sauce, soy sauce, honey, rice wine, ground ginger and garlic together in a small bowl, then pout this over the pork and give everything a mix.
- Pop the lid on and cook on high for 5-6 hours, or low for 10-12 hours.
- Pull the pork apart with 2 forks, stirring it into the sauce thoroughly. Serve with lettuce leaves to use as wraps, with the lime wedges, sliced spring onions and coriander.
My whole family really loved this
Hi, I made this and it was delicious but the sauce was so runny, do you thicken it at all?
No I don’t thicken it, but when I shred the pork into it the sauce absorbs into the meat very quickly.
Hi, I’m not a fan of 5 spice, would it make much of a difference if I left it out?