Vietnamese Pulled Pork with Char Sui sauce

Vietnamese Pulled Pork with Char Sui Sauce

1 x 2kg skinless shoulder of pork
1 onion, chopped
1 stalk of lemon grass, bruised
3 cloves of crushed garlic
2 tablespoons fresh grated ginger
1/2 cup char sui sauce (almost a full bottle)
1/2 cup rice wine vinegar
1 tablespoon fish sauce
1 tablespoon soy sauce
2 tablespoons sugar


  1. Place chopped onion over the base of the slow cooker and place pork on top. 
  2. Add the Lemon grass
  3. Combine 2 cloves of garlic, ginger, char sui sauce, rice vinegar, fish sauce, soy sauce, sugar in a bowl and stir to combine. 
  4. Trim fat from the pork if necessary. Pour sauce over the pork and  cover the slow cooker. 
  5. Cook on low for 8 hours.
  6. When cooking time has finished, remove the pork and keep it warm on a plate in a warm oven covered with alfoil.
  7. Skim excess fat from the sauce and and remove the lemon grass. If there is a lot of sauce which seems a bit thin it can be reduced down in a saucepan on the stove for 10 minutes if you have time.
  8. Remove meat from the oven and pull apart. It should be juicy and succulent.
  9. To serve, drizzle pork with the Char Sui sauce and serve more sauce in a jug on the table.
The pork can also be roasted in a covered baking dish at 110 deg. C for 8 hours. It is much easier though to use a slow cooker for this.

Serve with Japanese style white rice, an Asian slaw, red cabbage or wombok, some pickled cucumber, and pickled ginger.

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