I absolutely love using my slow cooker. It goes with me on holidays, gets used each week especially during Winter and I love the concept of putting the meat onto cook and leaving it to work it’s magic. This pulled pork is amazing, has a real asian inspired flavour and makes the most delicious wraps for a week night meal
Most store brought wraps are quite high in additives and preservatives. And did you know ‘healthy’ options such as spinach wraps don’t even contain real spinach! They simply have a bit of spinach flavour added and food colouring to make them green - a perfect example of great marketing.
Yes, making these wraps are a little bit time consuming but they are such a healthier option and they taste delicious so the effort is worth it. I like to make a big batch and freeze them for school lunches or weekend lunches.
PULLED PORK
INGREDIENTS
1 kg pork shoulder boned, fat trimmed
3 tbsp fresh ginger, grated
4 clove/s garlic - crushed
3 star anise
60 ml tamari or soy sauce
100 g rice malt syrup
100 ml dry white wine
100 ml bone broth or 1 tsp stock paste mixed with 100ml water
(if you don’t make your own stock or bone broth,
use 100ml chicken stock)
1 ½ tsp Chinese Five Spice Powder
METHOD
Place the pork in slow cooker.
In a small jug mix together the ginger, garlic, star anise, tamari, rice malt syrup, wine, stock and five spice and pour over the pork.
Set slow cooker on low and leave for 8 hours. Turn the meat over half way through cooking to ensure all covered in juices.
Remove the pork and place in a roasting dish, break up the pork. Carefully tip the juices over the pork.
Place pork into a pre-heated oven at 200°C and cook for 20 minutes or until the sauce reduces and the pork is sticky and tender.
Watch it carefully, you want that caramelisation perfect.
FRIDAY NIGHT MEAL
PULLED PORK WITH HOME MADE WRAPS
HOME MADE WRAPS
INGREDIENTS
340g Bakers Flour
170g Water
40g Olive Oil
1/2 tsp salt
METHOD
Add all ingredients into food processor and combine for 10 seconds or so until all ingredients combined and form a ball.
Or add to Thermomix bowl, blitz 6 seconds speed 6, until ingredients come together.
Knead dough for 2 minutes on knead setting if using Thermomix. Or roll onto bench and knead for 5 minutes if using a food processor.
Prepare a slightly floured surface, just so dough won't stick to bench. Divide dough into 8-10 balls.
Roll out a ball into thin circle. You want them fairly thin but not so they break when you pick them up.
Place frying pan on med/high heat to warm up, melt a dash of butter or ghee over pan.
Once butter/gee melted add Wrap to pan, let cook for minute or so until top starts to bubble and underside is nice and brown.
Flip Wrap and cook the other side, will only take 30 seconds or so…
I quickly roll out the next wrap while this one is cooking
Once cooked place the wraps in a tea towel and keep covered, this helps keep them soft and warm while cooking the rest.
Serve wraps filled with pulled pork and your favourite salad mix. Coleslaw goes really well also.
Keep the let over wraps for lunches the next day