Sticky pulled pork shoulder with tortillas

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

2.5 kg pork shoulder, skin scored
2 T salt
1 T sesame oil
For the sauce:
¾ cup soya sauce
2 T rice vinegar
½ cup orange juice
½ cup barbeque sauce
2 T sriracha sauce
50 g brown sugar
1½ cups chicken stock
4 cloves garlic, grated
1 x 5 cm piece ginger, peeled and grated
3 star anise
1 stick cinnamon
3 spring onions, halved lengthways
For serving:
tortillas or Asian pancakes
cucumber, sliced julienne
baby green cabbage, thinly shredded and tossed in sesame oil and toasted sesame seeds
green poblano chilli
pickled red onion
fresh mint
fresh coriander
spring onion, thinly sliced
coconut chunks, finely grated
lime wedges

Cooking Instructions

1. Preheat the oven to 160°C. Cover the scored pork with salt and drizzle with the sesame oil.

2. Place the pork shoulder, fat side up, in a heavy, greased casserole dish. Combine the ingredients for the sauce and pour over the pork.

3. Place the casserole over a medium heat on the hob until the oil is simmering. Transfer to the oven and cook for 3–4 hours, or until the meat is soft enough to shred. Once tender, remove from the oven and keep warm.

4. To finish the sauce, pour it into a pan, remove the spring onions and place in over a medium heat. Reduce until slightly thickened. Skim off the fat if necessary. The sauce should be salty-sweet.

5. Using two forks, shred the pork. Pour over the reduced sauce to coat.

6. To serve, lightly toast tortillas or Asian pancakes and top with the cucumber, cabbage, chilli, pickled onion, mint, coriander, spring onions and grated coconut. Top with the pulled pork and a squeeze of lime juice.

Photograph: Sadiqah Assur-ismail
Production: Jacqueline Burgess
Food Assistant: Leila Saffarian