- 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
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