Slow cooker Chinese pulled pork

Because i love pulled pork i decided to try something new and create a “chinese” infused type pulled pork and to be honest it turned out a treat! I always cook my pork with the fat on then remove it once cooked i just find it easier that way as a lot of the internal hidden fat is cooked out during the process.  I know a lot of people like to cook their pork in sauces but for me when your doing a huge joint of pork i would rather do it this way then let everyone add their own dipping sauce, then if you have lots of leftovers you can be inventive of how you reuse them

This is basically the idea with this recipe infuse the pork with chinese flavours and add your own sauce, once cooked this will also freeze well should you have any leftovers

Slimming world syns = zero

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