- 1.8 kg boneless pork shoulder
- ½ cup (125ml) hoisin sauce
- ¼ cup (60ml) salt-reduced soy sauce
- 24 gwa pao buns (720g)
- 4 baby cucumbers (qukes) (200g)
- 1 tablespoon olive oil
- 2 tablespoons rice wine vinegar
- freshly ground black pepper
- 1Remove and discard rind and excess fat from pork. Heat oil in a 5-litre (20-cup) slow cooker on 'sear' (HIGH) setting. Cook pork, turning, for 5 minutes or until well browned.
- 2Add ⅓ cup of the hoisin sauce, the soy sauce, vinegar and ⅓ cup (80ml) water to slow cooker. Adjust setting to LOW; cook, covered, for 9 hours 45 minutes.
- 3Carefully remove pork from slow cooker; shred meat coarsely using two forks. Skim any fat from cooking liquid. Return shredded pork to cooker; stir to coat with sauce. Cover to keep warm.
- 4Heat buns following packet directions.
- 5Cut cucumbers into thin wedges.
- 6Fill buns with pork mixture and cucumber. Combine remaining hoisin sauce with 2 tablespoons water in a bowl. Serve buns drizzled with hoisin mixture. Season with pepper.
Use white wine vinegar instead of rice wine vinegar.Omit the buns and serve with the steamed ginger rice and steamed asian greens.Refrigerate pork mixture at the end of step 3 in an airtight container for up to 3 days, or freeze for up to 3 months; thaw in the fridge.
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