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Pulled Pork

Tender pulled pork with a rich and sticky apple and soy sauce. Roast or leave in the slow cooker for 5 hours to get the best results.

Prep: 15 mins
Cook: 5 hours
Serves: 6
    • 4 cloves garlic
    • 20g chillies
    • 20g fresh ginger, sliced
    • 10g Chinese 5-spice
    • 50ml Blue Dragon Light Soy Sauce
    • 50ml Blue Dragon Dark Soy Sauce
    • 200ml fresh apple juice
    • 200ml water
    • 1kg -1.2kg pork shoulder
    1. Preheat an oven to 150ºC. Peel and finely chop the garlic, ginger and chilli. Mix in an oven-proof saucepan big enough for the pork to sit in along with the 5-spice, Soy Sauce, apple juice and water.
    2. Sit the pork shoulder in the pan and roll around to get the soy and apple juice mixture all over the pork. Cover with the lid so that it traps in the steam, then cook in the oven for 4-5 hours.
    3. Scoop the cooked pork shoulder out of the liquid and leave to cool enough to pull it apart. Cut the skin away from the meat, season it with salt and lay on a baking tray. Turn the oven up to 200ºC and roast the skin until it is crispy and golden… about 15 minutes.
    4. Strain the leftover liquid in the roasting tray through a sieve and into a saucepan. Add the brown sugar and rice wine vinegar, then reduce until it’s more like a sauce. Pull the warm pork into long strips using two forks or a pair of tongs and add into a mixing bowl, then pour over the reduced sauce. Smash the crisp crackling into small bite-sized shards.