We had a huge gathering over the Bank holiday weekend. We got together four friends, their various other halves and kids with a huge bonfire in one corner of the garden, a trampoline and kiddies play house at the other and a whole lot of food somewhere in between. Just the way Bank holidays should go, drizzle and all.
And talking about the weather, I kinda figured I should make my life easier this year. Skip the obligatory barbeque, which obviously does not mix well with the rain, but not skip the very obligatory meat centrepiece. So I made this super easy Chinese five spice pulled pork.
All I had to do was rub the flavours in and bung it in the oven, and it cooked slowly for five or more hours, to achieve a lovely, tender, flavoursome deliciousness. So, up with the children, quickly switch on the oven and some hours later, the pork was perfect. The house had been filled with delicious smells and I had been able to have a totally #achievelazy morning.
It was only a matter of laying out the buns, shredded pork, coleslaw and ice tea on the create your own pulled pork sandwich station and we were good to go.
What worked out even better was that one of my friends was seriously late (puncture, and then he discovered that his spare tyre was flat too), but with pulled pork, it is just as nice hours after it comes out of the oven as when it is piping hot.
In fact, the remains of the five spice pulled pork are in today’s sandwiches as we go off for an adventure picnic. And if you like pulled pork then please check out this irn bru pulled pork from Foodie Quine.
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Five Spice Pulled Pork
- 2 tbsp Shaoxing rice wine vinegar
- 3 tbsp soy sauce
- 2 tbsp runny honey
- 2 tbsp Chinese five spice powder
- 1 tbsp minced ginger
- 2 garlic cloves minced
- Lots of coleslaw
- Mix together all the ingredients of the marinade and pour it over the pour it over the pork and let stand for 30 mins or overnight in the fridge.
- Preheat oven to fan assisted 200C / 220C / 425F / gas 7 and line a roasting tray with some foil making sure that there is enough foil to be able to cover the pork.
- Remove the pork from the marinade (save this for later) and roast in the over skin side up and uncovered for 20 mins.
- Reduce the oven to fan assisted 130C / 150C / gas 2, pour the rest of the marinade over the pork, cover with the foil and roast for a further 5 hrs until it is tender enough to be shredded with a fork.
- Let the pork cool, remove and discard the skin and shred the pork using two forks.
- Pile the pulled pork high inside the buns and top with lots of juice coleslaw and enjoy.
- Serves 6-8.