Asian Style Pulled Pork By Come Chef This

4 persons | Kamado, Pork | Meat | Main dish

Prep time

This recipe is made in collaboration with Come Chef This

• Mix the five spice, garlic powder, brown sugar, salt and pepper into a rub. Rub the pork shoulder generously all over with the spice mixture.
   
• Light a medium amount of charcoal and heat your YAKINIKU® Kamado to 110 °C. For this recipe you are working with indirect heat. Place the heat shield and then the grate in the Kamado.

Cook time

• Place the pork shoulder on the grate above the indirect zone of the Kamado. Add some apple or cherry wood for a delicious smoky flavour. Close the Kamado and cook the pork slowly at 110 °C. Allow roughly 4 to 5 hours until the meat reaches around 70 to 75 °C.
   
• Wrap the pork shoulder tightly in aluminium foil and place it back on the grate. Continue cooking until approximately 93 to 96 °C. Allow another 2 to 3 hours for this. More important than the temperature: it should be butter soft when you poke it.
   
• Remove the pork shoulder from the Kamado and let it rest in the foil for at least 30 to 60 minutes; preferably a little longer if you have the time.
   
• Meanwhile, mix all the ingredients for the glaze in a small saucepan and let it reduce gently over low heat into a thick, glossy sauce.
   
• Mix the mayonnaise with the crispy chili oil, lime juice and yoghurt into a smooth chili mayo. Leave to stand so the flavours can develop.
   
• Slice the cucumber into thin rounds and mix with the sushi vinegar. Leave to marinate for 15 to 20 minutes.
   
• Pull the pork apart with two forks and mix the meat with part of the glaze. Add some of the meat juices from the foil for extra succulence.
   
• Steam the Mandarin pancakes according to the packaging. Fill them with the sticky pulled pork, pickled cucumber, julienned carrot, spring onion, coriander and sesame seeds. Finish with the crispy chili mayo and serve immediately.