Meltingly tender pulled pork meat with a slightly sweet and spicy crust drizzled in the juices I reserved from a 6 hour slow cook in an easy Asian stock. This recipe requires a little more effort & planning but it’s still very straight forward. I slow cooked the pork on Thursday – a case of whacking it in the oven in the throw together stock when I went on the school run. I then took it out, let it cool and put it in the fridge until last night. Then it’s a case of prepping the glaze (which takes 5 minutes) & another 20 minutes in the oven. It can all be done over one day too, just make sure the first cook starts in the morning!

Combine the stock ingredients and simmer for 30 minutes or longer if you have time or are making the stock ahead.

Season the pork and sprinkle over the Five Spice. Sear in a hot pan to colour.⠀
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Submerge the pork in the Asian stock and place in a slow cooker or low oven (130 degrees) for 6-8 hours.⠀
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Once cooked leave the pork in the stock until it’s cool enough to handle. You can refrigerate at this stage for up to 48 hours. A layer of white fat will form on top of the stock; skim that off and dispose. Lift out the pork and strain the stock ready for reheating when you want to serve.

For the glaze, blitz all the ingredients together in a blender. Heat for 2  minutes in a pan until the glaze becomes a syrup.

If your pork has a rind on, cut that off by running a knife through the white fat layer. Discard the rind.

Criss cross the white fat using a sharp knife and cover with the glaze.  Roast for 20 minutes at 170 fan.

Serve the pork with the reserved stock reheated.⠀
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