Instructions

1. Season the pork well with salt and pepper. Heat a heavy frying pan on medium high heat. Add the oil and sear pork until browned all over. If your slow cooker has a searing function you can sear the meat according to the manufacturer’s instructions. Remove the pork and transfer it to the slow cooker.
2. Add the half of orange juice to the pan to de-glaze, scrape the pan with a spatula removing any left over pieces of pork. Reduce the liquid down slightly.
3. Now add all the sauce ingredients (shallots, garlic, ginger, Chinese 5 spice, chilli flakes, brown sugar and soy) and the remaining orange juice.
4. Pour the sauce evenly all over the pork. Turn the pork so it is fully coated in the sauce.
5. Cook on a low setting for 8 hours.
6. Remove the pork from the slow cooker and place on a large serving plate. Using 2 forks, shred the pork. Spoon off any fat from the remaining juice in the slow cooker and discard. Spoon remaining juice over the shredded pork
7. Serve with floury baps and some red cabbage slaw and pickled gherkins.