Description
This is a time consuming job, but not as difficult as you might expect and the final result is absolutely worth all the time you put in. All you need is a slow cooker, rich spices, and of course, patience is the key. Your house will be full of the aroma of the seasoned pork while cooking! My hubby and i ate this for dinner 3 days ago and he said this was absolutely a keeper. We've decided to make this dish more in the future! It can be served on the warm burger bun or sandwich toast (if you don't have burger buns available). A little bit tangy coleslaw will take it to another level! Definitely a keeper!
Ingredients
- Pork Butt
- Vegetable Oil
- Coriander
- Black Pepper
- Ground Cumin
- Paprika
- Salt
- Garlic Clove
- Tomato Ketchup
- Chinese White Rice Vinegar
- Brown Sugar
- Water
- Mustard
- Cornstarch
- Roll
Instructions
- Remove the string and fat from the roast, but leave some fat since it will add flavor to the meat
- In a small bowl, blend oil, paprika, pepper, cumin, coriander, salt and garlic together to make a paste
- Rub all over the pork
- Marinate overnight in the fridge, covered with cling film
- Transfer the meat to a slow cooker
- In another bowl, blend ketchup with vinegar, brown sugar, water and mustard
- Pour the mixture over the meat and then cook on low for 4-8 hours until very tender
- Transfer the meat to a large bowl
- Separate meat into long strands with 2 forks
- Remove 90ml cooking juice and strain into a sauce pan
- Whisk in cornstarch and bring to a boil
- Stir until thickened and bubbling
- Return the shredded meat to the slow cooker and stir to combine with the remaining cooking juice
- Serve meat on soft rolls drizzled with thickened sauce mixture and topped with chilled tangy coleslaw