Recipe by sasha's kitchen
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!
- 1 lb pork butt
- 1⁄4 tablespoon vegetable oil
- 1 tablespoon chopped coriander
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon paprika
- 1⁄8 teaspoon salt
- 1 garlic clove, minced
- 90 ml tomato ketchup
- 1⁄4 cup Chinese white rice vinegar or 1⁄4 cup apple cider vinegar
- 1 tablespoon brown sugar
- 2 tablespoons water
- 20 ml mustard
- 1⁄2 teaspoon cornstarch
- soft roll
Directions See How It's Made
- 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.