Five-spice pulled pork with spicy slaw recipe
 This recipe is perfect for when you have a gang of hungry mouths to feed because the oven does most of the work for you. 5 tbsp soy sauce 4 tbsp chilli powder3 tbsp Chinese five-spice powder 2 tbsp light muscovado sugar 2 garlic cloves, finely chopped4cm/1½in fresh root ginger, peeled and finely chopped3kg/6lb 8oz boneless pork shoulder, rind removed 5 tbsp soy sauce 4 tbsp chilli powder 3 tbsp Chinese five-spice powder 2 tbsp light muscovado sugar 2 garlic cloves, finely chopped 4cm/1½in fresh root ginger, peeled and finely chopped 3kg/6lb 8oz boneless pork shoulder, rind removed 3 tbsp sesame oil 2 tbsp soy sauce½ red cabbage, very thinly sliced1 red onion, finely chopped1 large carrot, cut into thin matchsticks2 red chillies, finely chopped (seeds removed if you prefer less heat)handful coriander leaves (optional)black pepper 3 tbsp sesame oil 2 tbsp soy sauce ½ red cabbage, very thinly sliced 1 red onion, finely chopped 1 large carrot, cut into thin matchsticks 2 red chillies, finely chopped (seeds removed if you prefer less heat) handful coriander leaves (optional) black pepper 150g/5½oz mayonnaise10-12 sesame seed buns, split open and toasted 150g/5½oz mayonnaise 10-12 sesame seed buns, split open and toasted Method Preheat the oven to 150C/130C Fan/Gas 2.For the pork, put the soy sauce, chilli powder, Chinese five-spice, sugar, garlic and ginger in a large bowl. Mix together to make a sloppy paste. Put the pork in a deep roasting tray and massage the paste over the meat. Cover with foil and cook for 8–10 hours, or until the meat is so tender you can shred it with a fork.Just before serving, make the slaw. Mix the sesame oil and soy sauce together in a large bowl. Add the cabbage, onion, carrot, chilli and coriander. Toss together until well mixed. Season to taste with pepper.Once the pork is ready, shred it with a fork. Serve it piled into toasted sesame buns with a smear of mayonnaise and the spicy slaw. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. For the pork, put the soy sauce, chilli powder, Chinese five-spice, sugar, garlic and ginger in a large bowl. Mix together to make a sloppy paste. For the pork, put the soy sauce, chilli powder, Chinese five-spice, sugar, garlic and ginger in a large bowl. Mix together to make a sloppy paste. Put the pork in a deep roasting tray and massage the paste over the meat. Cover with foil and cook for 8–10 hours, or until the meat is so tender you can shred it with a fork. Put the pork in a deep roasting tray and massage the paste over the meat. Cover with foil and cook for 8–10 hours, or until the meat is so tender you can shred it with a fork. Just before serving, make the slaw. Mix the sesame oil and soy sauce together in a large bowl. Add the cabbage, onion, carrot, chilli and coriander. Toss together until well mixed. Season to taste with pepper. Just before serving, make the slaw. Mix the sesame oil and soy sauce together in a large bowl. Add the cabbage, onion, carrot, chilli and coriander. Toss together until well mixed. Season to taste with pepper. Once the pork is ready, shred it with a fork. Serve it piled into toasted sesame buns with a smear of mayonnaise and the spicy slaw. Once the pork is ready, shred it with a fork. Serve it piled into toasted sesame buns with a smear of mayonnaise and the spicy slaw. Recipe tips If you would like to serve the pork with a sauce, bubble the cooking juices in a large saucepan over a high heat for 10-15 minutes until reduced and thickened slightly. Season with pepper.