2kgs boneless pork shouldermine came in a net, when I removed the net, it was roughly cut into sections (but not all the way through), you could do the same if you want to ensure maximum adhesion of the spice rub
2tablespoonschinese 5 spice
3tablespoonssweet chilli sauce
3spring onionssliced on an angle
Slice the spring onions.
Grate the ginger.
Combine the hoisin sauce, soy sauce, sweet chilli sauce, honey, mirin and ginger in a jug. Crush in the garlic. Mix well.
Coat the pork in the chinese five spice powder. Get into all the crevices, if your pork isn't sectioned (not right through) you can also section it, to ensure more spice rub coverage.
Heat your frypan or dutch oven or instant pot to high heat and fry the pork on all sides until golden brown.
Add the sauce and 1 cup of water. Cook for 1 hour and 10 minutes on high. Manual pressure release.
Add the sauce and 1 cup of water. Cook for 8 hours on low.
Add the sauce and 1 cup of water. Cook for 8 hours at 120 degrees celsius.
Remove the pork from the pan and shred. It needs to have reached 95º celsius or 203F internally (use a thermometer) the other option is to give it a go- if it shred easily then it's done!
Put the pork and sauce together (fry pan, dutch oven on the stove or instant pot) and bring to the boil.
Combine the cornslour and water and mix together, then pour into the pan, stir and allow the sauce to boil for 5 minutes.
Remove to a large dish.
Add the sesame seeds to a large dry fry pan and toast them.
Top the pork with half of the sesame seeds and half of the spring onions. Stir through.
Serve with rice and stead veg, topping with remaining sesame seeds and spring onions at the table.
Serving suggestions: perfect served over rice with steamed veggiesFreezing:This meat is perfect for freezing, I do it in batches so it can easily be added to our dinner.