Easiest Way to Cook Yummy Vickys Slow Roasted Asian-Style Pork GF DF EF SF NF

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Vickys Slow Roasted Asian-Style Pork GF DF EF SF NF.

Vickys Slow Roasted Asian-Style Pork GF DF EF SF NF You can cook Vickys Slow Roasted Asian-Style Pork GF DF EF SF NF using 17 ingredients and 11 steps. Here is how you cook that.

Ingredients of Vickys Slow Roasted Asian-Style Pork GF DF EF SF NF

  1. Prepare 900 g of pork shoulder, fat removed.
  2. It's of dry rub.
  3. It's 1 tbsp of brown sugar.
  4. You need 2 tsp of low sodium salt.
  5. It's 1 tsp of ground ginger.
  6. Prepare 1 tsp of garlic powder.
  7. Prepare 1/2 tsp of ground cinnamon.
  8. Prepare 1/2 tsp of smoked paprika.
  9. It's 1/4 tsp of black pepper.
  10. You need of glaze.
  11. It's 120 g of brown sugar.
  12. Prepare 2 tbsp of cornflour / cornstarch.
  13. It's 120 ml of cold water.
  14. You need 4 tbsp of balsamic vinegar.
  15. You need 2 tbsp of Vickys Soy Sauce Substitute.
  16. You need 2 tsp of lazy ginger / freshly chopped ginger.
  17. You need 1 of small handful freshly chopped coriander / cilantro.

Vickys Slow Roasted Asian-Style Pork GF DF EF SF NF step by step

  1. Mix the dry rub ingredients together in a small bowl.
  2. Rub into the whole surface of the pork and place in a large casserole dish or slow cooker / crockpot.
  3. Add 120mls water (half a cup) around the pork being careful not to wash the rub off, cover and place in the oven on the lowest setting or in the slow cooker on low for 8 - 10 hours.
  4. Check after 8 hours, I left mine for 10 on my slow cooker setting which is around gas mark 1/2, 100C / 209F. The pork will have released a lot of fat. Drain it off.
  5. Whisk the glaze ingredients together in a saucepan and bring to the boil, simmering until thickened.
  6. Turn the oven up to full whack and place the pork in a lined roasting tray.
  7. Brush some of the glaze over the pork and put back in the oven on the top shelf for 4 minutes.
  8. Brush again with more glaze and put back on the top shelf for another 4 minutes.
  9. Let rest for 10 minutes then carve.
  10. Drizzle with the remaining glaze and scatter the chopped coriander on top.
  11. Serve with rice.

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