This is the sort of recipe that falls into the category of ‘Vaguely Oriental’ recipes.
I use the term ‘vaguely’ whenever I make something that has some oriental flare — but I won’t go as far as labeling it ‘Chinese’, ‘Thai’, ‘Vietnamese’, or ‘Japanese’.
Using orientalish ingredients in a dish - such as soy sauce or sesame seeds - doesn’t grant an ‘oriental Passport’ to that dish.
The same way my sis’s Indian chicken isn’t really Indian, it’s vaguely Indian. Combining chicken, yogurt, and store-bought Indian curry powder isn’t enough to create an ‘Indian’ dish.
It’s a sort of Indian dish.
Likewise, mixing cream, butter, and Parmesan cheese doesn’t make Alfredo sauce. Where is the seasoning? Where is the garlic? Are we clear Ms You-Know-Who? [Just kidding]
So there you have it, a vaguely oriental pulled pork.
In all honesty, semantics are not that relevant when a dish is delicious.
You can call it whatever you want, the only thing that matters if it’s good or not. Am I right?
This recipe uses a mixture of soy sauce, honey, ketchup, and sesame seeds.
It results in a vaguely oriental tangle of pulled pork that is mildly sweet, moderately sour, and bursts with umami goodness.
The meat absolutely falls apart and melts in your mouth, which is undeniably the best part.
The pulled pork is best accompanied by a bright and crunchy slaw, or top of a bowl of steamed rice (or even better, cauliflower rice), wrap in lettuce leaves or warm tortillas, or on buns for sandwiches (or rolls for sliders).
What I like about pulled pork is that it’s a great way to make one meal stretch into several different meals.
I make it one day in the week and can use it in several recipes the rest of the week.
It’s the best leftover you can have in your refrigerator.
2 lbs / 900 gr boneless pork roast
2 large onions, finely chopped
5 garlic cloves, minced
4 tablespoons honey (pick one with a mild taste)
½ cup / 4.2 oz / 120 gr ketchup (make your own ketchup with this recipe)
½ cup / 100 ml organic wheat-free soy sauce (or coconut aminos)
2 tablespoons sesame seeds
4 tablespoons raw coconut palm sugar (or brown sugar)
1 tablespoon arrowroot powder (or cornstarch)
2 tablespoons cold water
Lightly grease the slow cooker with oil and place roast in the bottom.
In a bowl combine onions, garlic, honey, ketchup, soy sauce, sesame seeds, and sugar. Mix well and pour over the roast.
Cook on low for 6 to 8 hours — cooking time will vary depending on the slow cooker you’re using, but generally the meat begins to fall apart nicely in the neighborhood of 5 to 7 hours.
When cooked, carefully remove the roast, place in a large bowl and with two forks pull the pork until shredded.
In a small bowl whisk arrowroot powder (or cornstarch) and cold water. Stir in the sauce and cover.
Return the shredded meat to the slow-cooker and stir to combine with sauce.
One serving yields 415 calories, 13 grams of fat, 38 grams of carbs, and 37 grams of protein.