Slow Cooker Sticky Chinese Pulled Pork Bao Buns
A Chinese style variation on pulled pork
Print Recipe
Equipment
- Slow Cooker
Ingredients
- 1.2 kg Pork Shoulder
- 3 tbsp Soy sauce
- 3 tbsp Honey
- 2 tbsp Dry sherry
- 0.5 tbsp Brown sugar
- 75 ml Hoisin sauce
- 3 cloves Garlic Minced
- 5 g Ginger Minced
- 1 tbsp Chinese 5 spice
- 1 tsbp Cornflour For thickening after cooking
- 8+ Bao buns Check your local Chinese supermarket
Instructions
- Remove the skin from the pork and discard. Cut the pork shoulder into into 6-10 large chunks, to allow for a more even cook and easier shred at the end.
- Mix everything (except the cornflour) in the slow cooker.
- Cook for 7-8 hours on low.
- Carefully remove the pork and shred.
- (Optional) Transfer the liquid from the slow cooker to a cooking pot, and heat over a medium heat. Add cornflour (mixed with a little water first) and stir continuously until the sauce bubbles, thickens and gets sticky.
- Add the thickened sauce to the shredded pork and stir well.
- Follow the cooking instructions on your bao buns, cut them open and stuff the pork inside with any added veg of your choice.
Notes
Nutrition calculations only account for the ingredients stated in the slow cooker recipe. Serving suggestions such as rice and potatoes are not included. Remember to account for the nutritional values of anything you choose to accompany the recipe with.
Nutrition
Calories: 377kcalCarbohydrates: 39gProtein: 29gFat: 11gSaturated Fat: 3gCholesterol: 82mgSodium: 799mgPotassium: 487mgFiber: 2gSugar: 17gVitamin A: 12IUVitamin C: 2mgCalcium: 68mgIron: 4mg
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