Slow-cooker Sticky Chilli Pulled Pork | Marion's Kitchen

In a small bowl, mix together the smoked paprika, garlic powder, cumin and salt. Cut the pork into 2 pieces. Rub the spice mix all over each piece of pork. Place the pork pieces into the bowl of a slow-cooker. Pour over the Sticky Chilli Ginger Marinade. Turn the pork pieces over in the sauce to ensure they’re coated, then slow-cook on low for 8 hours. Alternatively, place the pork in a roasting tray, cover tightly with foil and roast in a 120°C (250°F) oven for 3 hours or until fork tender.

To make the roasted corn ‘slaw, heat a wok or frying pan over high heat. Add the corn and stir-fry for 3–4 minutes or until slightly charred. Add the butter and the salt and stir-fry until the butter has melted. Transfer the corn to a large bowl, then add the cabbage, mint, lime juice and sweet chilli sauce. Toss until well combined.

Heat the oven grill to high.

Transfer the pork to a baking tray lined with foil. Spoon over some of the cooking liquid. Place under the hot grill for 10-15 minutes or until just starting to char at the edges. Transfer the pork to a serving platter. Use 2 forks to shred the meat.

While the pork is under the grill, pour the cooking liquid into a saucepan and simmer over high heat for 10 minutes to thicken and intensify the flavours.

Serve the pulled pork with the reduced sauce and the roasted corn ‘slaw.