Fiesta Friday · Gluten-Free · Pork

Asian Pulled Pork (GF, DF)

pulled pork

It occurs to me that I haven’t had a chance to put up one of our favourite meals in quite a while. So I made certain that when we had this amazing pulled pork for dinner I rushed home from work and tried to snap a photo before the light faded too much. It’s an amazing recipe, and is quite versatile. It’s meant to be served on sliders, but I much prefer it as we make it, with extra sauce and served on a bed of rice – or even wrapped in lettuce. It’s so delicious! It’s a little bit tangy, quite soft and more-ish, and can be eaten again and again and again!

But I have a particular fondness for pulled pork. From the first bourbon barbecue sauce pulled pork bun I ever ate, to now, that love has not diminished. In fact I am still chasing a flavour of pulled pork to rival the flavours I had in that bun. I have come close with the local cafe/restaurant – Frankie’s at Forde, and also with the most incredible meat-centric restaurant ever – Smoque. But I am determined to keep looking.

In the meantime this dish has been fantastic, and I know there are other pulled pork fans out there who will love this! So Happy FF!

Adapted from’s

Asian Pork Sliders

Serves: 4-6, Prep: 10-15 minutes, Cook: 3.5 – 4 hrs


  • 2kg boneless pork shoulder, rind and excess fat removed
  • 2 tsp olive oil
  • 1lt (4 cups) cold water
  • 160ml (2/3 cup) gluten free hoisin sauce
  • 120ml (1/2 cup) gluten free soy sauce
  • 1.5 tsp minced garlic
  • 1.5 tsp ginger powder
  • 2 whole star anise
  • 2 cinnamon sticks
  • Rice or lettuce leaves to serve


  1. Preheat oven to 150C (fan-forced or conventional).
  2. Place the pork on a chopping board, and cut a horizontal slit in the thick end, but don’t cut right through, and open it to lie it flat in one piece. Trim any remaining fat and season.
  3. Heat oil in a roasting pan, and sear the pork on all sides until brown.
  4. Place the pork in a deeper dish. Combine all the other ingredients in a jug or bowl and pour over the pork.
  5. Cover the dish with foil, and bake for 2 hrs. Turn the pork, baste it, and check it. If it needs for time as ours did, bake for a further up to 1.5hrs. Once the meat is soft, and pulling apart easily, turn the oven off and let the pork cool in the pan for 10-12 mins.
  6. Remove the pork, reserving the sauce, and shred the meat. Discard remaining fat, transfer back to the pan with the sauce.
  7. Serve with rice or lettuce.

19 thoughts on “Asian Pulled Pork (GF, DF)

  1. I love pulled pork and have never cooked it with hoisin sauce before. It looks like a perfect dish to share with your Fiesta Friday friends! 🙂


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