We've teamed up with the guys at lovepork.co.uk to bring you an incredible pulled pork recipe... one that was shaped by all your suggestions! It's got the sweetness of apple, the heat of chilli and the fragrant of ginger, Chinese 5-spice and garlic. Served in a crusty roll with a fresh zesty slaw and shards of crackling... you'll be hoping there's some leftover for tomorrow too!
Preheat an oven to 160ºC. Peel and finely chop the garlic, ginger and chilli. Mix in an oven-proof saucepan big enough for the pork to sit in along with the 5-spice, soy, apple juice and water.
Score the thick layer of skin on the pork shoulder in a cross-hatch way. Sit the pork shoulder in the pan and roll around to get the soy and apple juice mixture all over the pork. Cover with the lid so that it traps in the steam, then cook in the oven for 4 hours.
Peel the carrot and cut into thin julienne and peel and finely slice the red onion. Slice the cabbage as finely as possible and cut the cucumber into julienne, avoiding the wet middle core. Toss them all with the sesame oil, juice of the lime, sesame seeds and pinch of salt, then leave to one side.
Scoop the cooked pork shoulder out of the liquid and leave to cool enough to pull it apart. Cut the skin away from the meat, season it with salt and lay on a baking tray. Turn the oven up to 200ºC and roast the skin until it is crispy and golden… about 15 minutes.
Strain the leftover liquid in the roasting tray through a sieve and into a saucepan. Add the brown sugar and rice wine vinegar, then reduce until it’s more like a sauce. Pull the warm pork into long strips using two forks or a pair of tongs and add into a mixing bowl, then pour over the reduced sauce. Smash the crisp crackling into small bite-sized shards.
Slice open the buns, place a generous amount of the slaw on the bottom half, top with a mound of pulled pork and then some crackling before capping with the lid. Eat immediately for a seriously satisfying sandwich!