Ingredients 600g pork shoulder, bone out
Salt and pepper
A little oil to fry
1 onion, roughly chopped
3 cloves garlic, crushed
1 thumb sized piece ginger, grated
1 tsp Chinese five spice powder
130ml pomegranate juice
2 tbsp dark soy sauce
2 tbsp brown sugar
3 heaped tbsp plum jam
Serving Suggestions Try with brioche rolls, coleslaw, baby spinach and chips.
Alternatively it goes great with stiry fry pak choy and fluffy white rice.
Heat a little oil in a heavy based frying pan.
Season the pork on all sides and then brown all over. Remove from the pan and set aside.
In the frying pan, fry the onion, garlic and ginger until just softening.
Add in half the pomegranate juice and simmer for a few minutes until it starts to reduce.
Next add in the spices, sugar, soy sauce and rest of the pomegranate juice.
Stir through the plum jam until it dissolves, place the pork back in the pan and simmer for a further 5 minutes. Turn the pork a couple of times so it's full coated in the marinade sauce.
Place everything in a slow cooker and set the temperature to low. Cook for 6-8 hours.
Remove the pork from the slow cooker and shred with a couple of forks. It should be tender and fall apart easily.
Place the marinade sauce in a sauce pan and simmer for a few minutes until it reduces further.