- ¼ cup miso
- ¼ cup soya sauce
- 1 tbsp toasted-sesame oil
- 3 tbsp Sriracha
- 1 tsp pepper
- 1 boneless pork shoulder (about 1,8kg
- In a bowl, whisk together ¼ cup miso, ¼ cup soya sauce, 1 tbsp toasted-sesame oil, 3 tbsp Sriracha and 1 tsp pepper. To a slow-cooker bowl, add 1 boneless pork shoulder (about 1,8kg), trimmed of excess fat and quartered, and the soya mixture. (Marinate in refrigerator overnight if desired.)
- Cover and cook on high for 6 to 7 hours or on low for 8 to 10 hours until pork is tender. Shred pork and serve with lettuce leaves, radishes, cucumber, spring onions and additional Sriracha.
EACH SERVING Pork only: About 1 890kJ, 53g protein, 7g carbohydrate, 21g fat (7g saturated), 1g fibre.
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