The perfect slow cooked Pulled Pork with Pancakes

For a delicious finger-food dinner everyone will love getting stuck into, this pork version of Peking duck is lip-smackingly good.


  • 3 tbs Chinese five-spice powder
  • 1 tbs salt
  • 1 x 2.5kg pork shoulder, bone in
  • 2 tbs honey
  • 500ml lager, plus extra as needed
  • 210g (1 1/2 cups) plain flour
  • 3 medium eggs
  • 375ml milk
  • 1/2 tsp salt
  • 3 tbs butter, melted
  • 4 spring onions, green tops only, sliced
  • 2-3 tbs vegetable oil, for frying
  • 1 continental cucumber, cut into batons
  • 1 small red onion, thinly sliced
  • 3 tbs rice wine vinegar
  • Fresh coriander sprigs


Step 1.
Preheat the oven to 130C (250F).

Step 2.
To cook the pork shoulder, mix together the Chinese five-spice powder, salt and plenty of freshly ground black pepper in a bowl. Set aside. Trim any excess fat and skin from the pork shoulder. Score the top layer of fat, skin and meat in a criss-cross pattern with the tip of a sharp knife.

Step 3.
Place pork into large roasting dish, fat facing up. Rub the prepared seasoning mix into the meat, massaging well with your hands. Smear the top of the meat with the honey and pour the lager around it.

Step 4.
Tightly cover the dish with foil before roasting, basting every hour or so with the lager, for 4.5 hours. Add more liquid as needed if it starts to run dry.

Step 5.
Remove the foil and continue to roast for a further 1.5-2 hours or until the centre of the pork shoulder has reached 82C (180F) on a meat thermometer. Remove from the oven and let the pork rest, covered loosely with foil.

Step 6.
To make the pancakes, blend together flour, eggs, milk, salt and melted butter in a food processor until smooth. Pour into a jug.

Step 7.
Heat a little oil in a non-stick frying pan set over a medium heat until hot. Add a small ladle of batter to the pan and tilt with a circular motion so that the batter coats the surface evenly. Sprinkle with a few spring onion greens.

Step 8.
Cook for 1-2 minutes or until golden underneath. Flip and cook for a further minute or so. Remove to a plate and repeat the process using a little more oil and spring onions for each pancake.

Step 9.
Toss the cucumber and red onion with the rice wine vinegar and a pinch of salt and pepper in a serving bowl.

Step 10.
Shred the pork using two forks and discard bone. Arrange in a serving bowl and garnish with coriander sprigs. Serve with the pancakes and cucumber salad on the side, plus extra coriander if desired.

Serves 4