I did not expect to blog on this recipe, as I had a couple of not that great recipes made in the crockpot just the week before. Two big disappointments. The slow-cooker is one iffy gadget. As I’ve mentioned more than once in the past, crockpot recipes often stretch the limits of the “dump it all in and forget it.” Not every meat works in a crockpot unless you time the cooking much more carefully. This time I used my newest favorite cut, country-style boneless pork rib. Seven hours in low. Perfect texture. Perfect meal to watch a certain football game.

SLOW-COOKER HOISIN-PULLED PORK
(slightly modified from taste.com.au)

Boneless country-style pork ribs (enough to fully cover the surface of your crockpot)
1 tbsp grapeseed oil
1 large shallot, thinly sliced
4cm-piece fresh ginger, cut into matchsticks
1/4 cup tomato paste
1 cup vegetable stock
1/3 cup hoisin sauce
1/4 cup soy sauce
1 tsp Chinese five-spice mix

Place the pork in a slow cooker. Heat the oil in a large frying pan over medium-high heat. Add the onion and ginger. Stir-fry for a few minutes until the onion is soft and fragrant. Add the tomato paste and cook, stirring, for 1 minute. Add the stock, hoisin, soy sauce, and Chinese five spice. Simmer for 1 minute. Remove from heat and pour the mixture over the pork. If necessary, add a little water so that the meat is almost fully covered. Place the lid on the slow cooker and cook on LOW for 7 hours.

Transfer the pork to a large tray and use 2 forks to shred the meat. Transfer the braising liquid from the slow cooker to a large saucepan. Simmer over high heat for 5 minutes or until the sauce thickens slightly. Add the shredded pork and stir to combine. Serve right away.

ENJOY!

to print the recipe, click here

Comments: Pulled pork is one of my favorite meals, and of course it is great with the usual, American-style barbecue sauce. However, I must say that this Oriental version won my heart. The Chinese five-spice is a must. Star anise shines and goes together with the fresh ginger and hoisin sauce in a perfect way. I hope you’ll give it a try.

Also great on top of Smoked Paprika Sourdough…

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