Hoisin Pulled Pork – Syn Free
Over the last week or so, we’ve been looking a lot at slow cooker recipes. We both work. My wife is a key worker so has to leave the house when she’s working. On her days off, she looks after the remote learning of our son to make sure he doesn’t struggle. I spend Monday – Friday working from home on a 9 – 5:30. Because of this, slow cooker meals are a godsend. We can prepare them before the start of a busy day, and start the slow cooker mid-morning. At dinner time, we have a tasty meal waiting for us. My last post, I gave a recipe for Hoisin Pork Steaks. In this post, I’ll continue the Chinese theme with Hoisin Pulled Pork.
This recipe is seriously tasty. Even our daughter, who’s probably one of the fussiest eaters ever describes it as ‘unreal’.
The Hoisin Pulled Pork recipe needs virtually no preparation as well. The hardest thing is taking the fat from the pork joint. Aside from this, it’s simply measuring ingredients and slicing 4 spring onions.
When we served this, we did it initially with some boiled rice, although I did add a beef stock pot to the rice to give it a little flavour. With some left-overs the next day I made a sandwich on whole meal bread. I really enjoyed both dishes and would easily make this again.
Hoisin Pulled Pork
- 1.5 kg Pork joint Visible fat removed
- 250 ml Chicken stock 2 oxo cubes, or one stock pot
- 200 ml Soy sauce
- 4 Spring onions Sliced
- 4-6 Cloves Garlic Crushed
- 4 tbsp Granulated sweetener
- 4 tbsp Rice vinegar
- 1½ tsp Dried ginger
- 2 tsp Chinese 5 spice
- 1 tsp Mild chilli powder
- ½ tsp Dried chilli flakes optional
Sprinkle the Chinese 5 spice over the pork joint, and rub in to cover the joint fully. Place the joint into the slow cooker.
Mix all the other ingredients in a large jug / bowl. Add to the slow cooker.
Cook on low for around 7 hours.
When cooked, shred the pork between two forks. Add back into the hoisin sauce in the slow cooker, stir and serve with rice and chopped salad.