This Red Thai Style Pulled Pork recipe is perfect for when you have guests around and want minimal fuss but maximum taste served here with an asian style slaw in a brioche bun [ban mi like] but is also perfect served over rice. Cooking the pork long and slow this way will give you perfect crackling every time.
Red Thai Pork
1.5kg Pork Shoulder
1 onion, roughly sliced
1 portion Red Thai Curry Paste by The Greedy Fox
Quick Asian Slaw
3-4 Carrots cut into thin matchsticks
150 gr Bean Sprouts
1 Red Onion Finely sliced
1 Red Pepper deseeded and finely sliced
3 Tbsp Fish Sauce
Juice of 2 limes
2 tsp caster sugar
Handful chopped coriander
Season the Pork with half of The Greedy Fox Thai 7 Spice.
Rub the Red Thai Curry Paste into the flesh of the pork and leave to marinade for 1 hr min overnight preferably.
Turn your oven up to full whack
Lay 2 sheets of tin foil in a + shape and place the onions in the centre.
Remove the pork from the fridge and transfer on to the onions, loosely wrap the pork and pull back the tinfoil leaving the skin exposed.
Rub the oil into the skin and season with the other half of The Greedy Fox Thai 7 Spice
Place into the centre of the oven and cook for 30mins then reduce the heat to 140 degree and cook untouched for 3 1/2 hrs.
Make the easy Asian Slaw
Combine all the veg in a large bowl and toss well to mix. In a small cup mix the lime juice, fish sauce and sugar add The Greedy Fox Thai 7 Spice and stir until the sugar has dissolved. Pour over the veg and toss so all the slaw gets a taste of the sauce. Stir through the coriander.
After the 3 1/2 hours whack the oven back up to 220 degrees and cook for another 15 mins.
Carefully remove from the oven then remove the meat from the tin foil cover and leave to rest for 15mins.
Pull the pork and crack the crackling, Serve over rice or perfect as a Red Thai Style Pulled Pork Rolls [Ban Mi]