This version is low salt and wheat, soy and corn free. I have incorporated a homemade char siu sauce with in the ingredients.

Ingredients

2 onion, roughly diced

1 x 2 kg skinless pork shoulder

2 stalks lemongrass, bruised

2 tbsp crushed garlic

2 tbsp grated ginger

½ cup rice vinegar

1 tbsp oyster sauce

1 tbsp Saoxing wine/dry sherry (if absolute GF required used the dry sherry)

1 tbsp fish sauce

3 tbsp low sodium soy sauce – see substitute soy sauce recipe

2 tbsp water

5 tbsp  caster sugar

¼ cup honey

¼ tsp five-spice powder

1/8 tsp white pepper

24 small brioche buns or small bread rolls (or other GF bread)

1 quantity Asian slaw

Asian Slaw

2 cups finely shredded wombok cabbage

1 small carrot, peeled and shredded or finely grated

6 snow peas, trimmed and thinly sliced on the diagonal

½ cup coriander leaves

½ cup mint leaves

2 green shallots, thinly sliced on the diagonal

¼ cup rice vinegar

2 tbsp caster sugar

2 tbsp fish sauce

1 garlic clove, finely chopped

1 small red chili, seeded and finely diced 

Instructions

Preheat oven 110°C (100°C fan forced).

Sprinkle the onion over the base of a cast iron casserole pot and place the piece of pork on top. If the pork is too large for your pot it can be cut in half. Add the lemongrass.

In a jug, combine the garlic, ginger, oyster sauce, wine, vinegar, fish sauce, soy sauce, water, honey, sugar and spices, stir to combine, pour over the pork cover with foil, put lid on. Put in oven and cook for 8 hours.  Take out of oven and baste with juices occasionally.

When cooked the pork should just fall off the bone. Remove from oven and let cool for 10 mins. Place onto a large tray that will collect the juices and gently tease and pull the meat apart with your fingers or 2 forks.

Before returning the pork to the juices, skim any excess fat. Return the pork to the casserole pot and toss through the pan juices. Cover and keep warm.

Asian Slaw

In a large mixing bowl toss together cabbage, carrot, snow peas, herbs and shallots.
Combine rice vinegar, sugar, fish sauce, garlic and chili in a jar and shake until sugar has dissolved.

Serving

Just before serving toss the dressing through the slaw ingredients.
Slice open buns and lightly toast, top with a spoonful of the pulled pork mixture and spoon on some Asian slaw. Serve immediately.
If you have a slow cooker, follow the same steps as the pot and cook on low heat for 8 hours.

Storage

Extra pulled pork and can be frozen in its juices for up 3 months.