Honey and Soy Pulled Pork

A divine dinner for the whānau with a rich sticky sauce and sautéed leek. This honey and soy pulled pork is slow-baked in the oven with minimal preparation, wonderfully deep flavours and tender meat.
Serves: 4-6 Prep time: 10 minutes + resting Cooking time: 2 hours 45 minutes
Skill level: Easy As Dietary: DF
INGREDIENTS
5 garlic cloves, minced
2 Tbsp grated fresh ginger
⅓ cup soy sauce
⅓ cup honey
1 lime
1.5- 1.7 kg pork shoulder, skin and excess fat removed
1 leek
Large handful of coriander leaves
METHOD
Heat your oven to 160°C fan bake. In a medium bowl whisk together the garlic, ginger, soy, honey and lime zest.
Bring a drizzle of oil to medium-high heat in an oven-proof pan and sear the pork on each side until golden brown. Pour the honey mixture over the pork, cover and place in the oven to bake for 2-2 ½ hours, or until the pork is tender, turning the pork halfway through.
Once the pork is tender, remove it from the pan, cover with tinfoil and allow to rest for a minimum of 30 minutes before using forks to shred the meat.
Heat a large frying pan to medium-high heat with a drizzle of oil. Trim the leek, cut in half lengthways and slice into 2cm pieces. Add the leek to the pan with seasoning and sauté for 8-10 minutes, or until tender.
Return the pan with all of the remaining juices from cooking the pork back on medium-high heat and cook for 5 minutes or until the liquid has reduced and thickened. Add the shredded pork into the sauce and stir to coat. Serve with the sautéed leek and garnish with coriander and a squeeze of lime juice if desired.
Top tip: Compliment this deliciously succulent pulled pork with a serving of fragrant ginger rice and garnish with crispy shallots and sliced spring onion.
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