How to make slow cooker spicy Thai pulled pork

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The sheer frequency in which pulled pork recipes appear on any slow cooker list is enough to leave even the most committed pulled pork fan in need of a sabbatical from their favorite go-to dinner. It's rare that we are able to taste such a wonderful adaptation of a classic dish that manages to stand alone as a fabulous meal in its own right. This insanely flavorful recipe for spicy Thai pulled pork is certainly within this category.
While this recipe follows the classic formula of a traditional pulled pork dinner; a cheap (and delicious) pork joint, slowly stewed away in a homemade sauce before being pulled apart and returned to its cooking juices. However, in this recipe, the incredible combination of juicy pork shoulder, slowly braised in soy sauce, vinegar, lime juice, chilies, fish sauce, ginger, and just a hint of brown sugar, makes this pork feast one that the family will not be forgetting any time soon!
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Spicy Thai pulled pork
4-6
5 minutes
9 hours
9 hours + 5 minutes
2 lb (900g) boneless pork shoulder
1 tablespoon sesame oil
1 lime, juiced
1 tablespoon fish sauce
1/2 cup (113ml) soy sauce
1/2 cup (113g) brown sugar
2 tablespoons rice wine vinegar
2" piece of fresh ginger, chopped
1 clove garlic, chopped
1/2 teaspoon red chili flakes
4 tablespoons roasted peanuts, crushed (to serve)
1/2 bunch fresh cilantro, to serve
Place the pork shoulder into the bottom of a four quart slow cooker. In a small bowl, combine the sesame oil, lime juice, fish sauce, soy sauce, brown sugar, vinegar, ginger, garlic and chili flakes. Pour this over the pork, and cover and cook on low for 8-9 hours, or until the pork is tender.
Remove the pork from the slow cooker and place it on a baking dish. Use two forks to pull the pork until it is completely shredded. Return the pork to the sauce in the slow cooker and mix well. Serve with a side of white rice or a delicious Thai vegetable salad.
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Pro tip: It is a general rule that sweetness counterbalances acids in food and drinks. This is an especially helpful rule of thumb when cooking Thai or other Asian cuisines, as they often play with the balance between sweet, sour and spicy. If you prefer your dish with a bit more punch, add a bit more lime and rice wine vinegar. If your dish is too acidic to your taste, add another pinch of brown sugar.
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