Slow Roasted Pork

Ingredients

• 1.5 kgdeboned pork shoulder
• 240 ml (1 cup)beer
• 45 ml (3 tbsp)honey
• 45 ml (3 tbsp)sweet soy sauce
• 15 ml (1 tbsp)chilli sauce
• 3star anise
• 3bay leaves
• 5 ml (1 tsp)hot mustard powder
• 5 ml (1 tsp)Chinese five-spice
• 120 ml (1/2 cup)water
• 1 thumb-sized piecefresh ginger, thinly sliced
• 3 clovesgarlic, bashed
• A fewwhole peppercorns
• To tastespring onion pancakes
• To tastecucumber pickle
• To tastechilli mayo
• To tastefresh coriander or parsley

Instructions

1. 1

   Marinate the pork

   Mix the beer, honey, sweet soy sauce, chilli sauce, star anise, bay leaves, mustard powder, five-spice, water, ginger, garlic and peppercorns in a large container. Add the pork, cover and refrigerate for at least 4 hours or overnight.

2. 2

   Roast until tender

   Preheat the oven to 150°C. Put the pork joint in a deep casserole dish, leaving the skin on to protect the meat, and add half of the marinade along with all the star anise, bay leaves, ginger, garlic and peppercorns. Roast for about 4–5 hours, covering the dish after about 2 hours to stop the skin burning, until the pork is very tender. Remove the skin and fat, then shred the meat with two forks.

3. 3

   Serve the pork

   Serve with spring onion pancakes, cucumber pickle, chilli mayo and fresh coriander or parsley.

What is slow-roasted pork shoulder?

Pork shoulder is a well-used cut that becomes tender with long, gentle cooking. This version takes inspiration from sweet-and-savoury Asian flavour pairings, combining soy, ginger, garlic and warming spices with beer and honey.

The pork is marinated before roasting, then shredded and served with pancakes and fresh, tangy accompaniments. The combination makes it easy to assemble each mouthful to suit your taste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 900 calories, 60g protein, 25g carbs, 60g fat.

Pork shoulder supplies most of the protein and fat, while honey and the sweet soy sauce contribute carbohydrates; the pancakes add further carbohydrate. For a more balanced plate, serve a moderate portion of pork with plenty of cucumber pickle and herbs alongside the pancakes.

The marinade

Sweet and savoury: honey rounds out the salty depth of sweet soy sauce, while chilli sauce adds heat. Beer and water provide the liquid for the marinade.

Warm spices: star anise, five-spice, mustard powder, ginger and garlic give the pork its aromatic flavour. Keep the star anise and other whole aromatics with the pork during roasting, as directed.

Marinating the shoulder

Give it time: refrigerate the pork for at least 4 hours or overnight so the outside has time to take on the marinade's flavour. Keep the meat covered while it marinates.

Use half the liquid: add only half of the marinade to the casserole for roasting, along with all the listed whole and sliced aromatics. The recipe does not specify using the remaining marinade at serving.

Low, slow roasting

Steady heat: roast at 150°C for about 4–5 hours. The instruction is to cover the dish after about 2 hours to prevent the skin from burning.

Tenderness cue: the pork is ready when it is very tender and can be pulled apart with two forks. The recipe gives a time range, so use that texture cue as well as the clock.

Shredding the pork

Remove the skin and fat after roasting, then use two forks to pull the meat into shreds. If it still resists, continue roasting until it is tender enough to shred easily.

Putting the meal together

Pancakes: use spring onion pancakes as the base or wrapper for the pork. Add cucumber pickle for a sharp, fresh contrast and chilli mayo for a creamy, spicy finish.

Herbs: scatter over fresh coriander or parsley just before serving. The recipe leaves the amount of each accompaniment to your preference.

Recipe notes & tips

• Marinate the pork in the fridge for at least 4 hours, or leave it overnight.
• Use a deep casserole dish to hold the pork and the portion of marinade used for roasting.
• Keep the skin on during roasting as directed, then remove it along with the fat before shredding.
• Cover the dish after about 2 hours to help prevent the skin from burning.
• Check for tenderness with two forks rather than relying on the stated cooking time alone.

Variations

• Adjust the heat: use less chilli sauce for a milder marinade.
• Choose your herbs: finish with coriander or parsley, as preferred.
• Change the pickle: serve another crisp, tangy pickle in place of cucumber pickle.
• Serve family-style: put the shredded pork and accompaniments on the table for everyone to assemble.
• Use the listed sides: add spring onion pancakes and chilli mayo for the suggested combination.

Common mistakes to avoid

• Skipping the marinade: refrigerate the pork for at least 4 hours so it has time to take on flavour.
• Adding all the marinade to the dish: use half for roasting, as the method specifies.
• Leaving the dish uncovered throughout: cover it after about 2 hours to keep the skin from burning.
• Removing the skin before roasting: leave it on during cooking to protect the meat, then remove it with the fat afterwards.
• Shredding too soon: roast until the pork is very tender and pulls apart readily with two forks.

How to store

Refrigerate leftover shredded pork in a covered container and use within 3 days. Reheat until piping hot, adding a little water if needed to keep the meat moist; keep the pancakes and fresh accompaniments separate.

Frequently asked questions