First, my thanks to Bunny.Eats.Design for inspiring this dish. I got some pork from our local butcher that was labelled pulled pork.
I marinaded the pork overnight in a mixture of sherry vinegar, brown sugar, Hoisin sauce and garlic oil. I used 4 parts of Hoisin to 2 parts vinegar and one part Brown Sugar.
I then cooked the pork in the slow cooker – wrapped in foil – and moistened with some Chinese cooking wine – for 8 hours.
It was tender but would have been even better if I had ensured that a liquid covered the pork fully I think.
I have a new Blog of the Month for you too. MJ's Kitchen is a foodie delight. Wonderfully described as a 'spicy New Mexico kitchen owned and operated by a well-seasoned cook'. There will be a link to MJ's Kitchen in my sidebar for the whole of March.