Description
This delicious dump-and-go Slow Cooker Hoisin Pulled Pork is delicious loaded into a fluffy bao bun with crispy cucumber, radish, and a creamy, spicy gochujang drizzle.
Ingredients
Scale
For the Slow Cooker Hoisin Pulled Pork
- 450g pork shoulder
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp cooking sherry
- 1 tbsp runny honey
- 1/2 tsp Chinese five spice
- 1 large garlic clove, crushed
For the Bao Buns
- 8 bao buns
- 1/4 cucumber, sliced
- 3 large radishes, sliced
- handful coriander leaves
- sesame seeds
For the Gochujang Drizzle
- 2 tbsp Kewpie mayonnaise
- 1/2 tbsp gochujang
- 1/2 tbsp rice wine vinegar
- 1/2 tsp runny honey
Instructions
- For the pulled pork, whisk the marinade ingredients together until smooth. Place the pork in the slow cooker, cover with the sauce, and cook on low for 8 hours. Shred with two forks and stir back into the sauce.
- To make ton gochujang drizzle, whisk the ingredients together until smooth.
- Carry everything to the table to allow everyone to assemble their own buns!
Notes
Keep it in the fridge for up to 3 days, reheating portions in the microwave with a splash of water. The sauce will keep in the fridge for up to a week.