This is a variation on my Pulled Pork with Homemade Barbecue Sauce. As the meat doesn’t need a rub marinade it’s a lot quicker to prepare. Sweet and sour sauce really compliments pork too.
When the pork is ready it’s so tender you don’t need a knife to carve it, simply pull the meat apart with two forks. Pulled pork is traditionally served in buns as sandwiches, and my burger buns fit the job perfectly. For a more substantial meal serve with rice.
This dish is lovely hot, but just as good cold the next day (keep your eye out on my blog for more suggestions), or the day after (if it lasts that long!). Cooked meat will keep in the fridge for 3-5 days. You can also freeze any excess sauce to use as a dip or a marinade later.
Pork shoulder (bone in or boneless) – 1.1-2.2kg (trimmed of any excess fat) I have a 5.7L crock-pot, if yours is 3.5L the maximum size joint you can use will probably be 1.5kg, but check your instruction manual. If using a large joint you can half it.
Chicken stock – ½ pint/300ml
Brown sugar – 9 fl oz/250ml
Cider Vinegar (You can use rice wine or white wine vinegar but this is what I had in the cupboard) – 9 fl oz/250ml
Tomato ketchup – 9fl oz/250ml
Soy sauce – 4.5fl oz/125ml
Honey – 2 tablespoons
Cornflour – 2 tablespoons
Equipment: Saucepan, wooden spoon, slow cooker, jug, whisk
- Heat the chicken stock in the saucepan until simmering, then add the sugar, stirring until dissolved.
- Add the cider vinegar, ketchup, soy sauce and honey and bring to the boil. Taste and add extra sugar or vinegar according to taste.
- Pour in the crock-pot (set on high) and add the pork.
- Leave the slow cooker set on high for half an hour, then turn down to low for 8-10 hours. Alternatively, leave on high for another 4-5 hours.
- Halfway through the cooking time turn the meat over, and baste with the sauce.
- An hour before the end of the cooking time ladle out most of the sauce into a jug (or jugs) and leave to cool.
- When the pork is just about ready skim off any fat from the jug(s) of the cooled sauce.
- Pour a couple of tablespoons of the sauce into the saucepan and whisk in the cornflour. Add the rest of the sauce (or a desired quantity) and bring to the boil.
- Turn down to a simmer, taste and adjust to your liking. Continue to simmer until it’s the consistency you desire while you prepare the pork.
- Take the pork out of the slow cooker and put on a plate. Leave to rest for 5 minutes in a warm place. Pour off the remaining sauce from the crock-pot and leave to cool before freezing for later.
- Pull apart with 2 forks before serving on buns topped with the sweet and sour sauce.