recipe by Shelley @dishydishesx on instagram

A flavour-packed twist on the classic pulled pork, made with our organic Pork Boston Butt.

If you’re looking to elevate your pulled pork game, this recipe is the one. Made using our Organic Pork Boston Butt, it’s a rich, melt-in-the-mouth dish with a fragrant Asian-inspired marinade and a vibrant, crunchy slaw on the side. Despite its name, the Boston Butt actually comes from the shoulder of the pig – a beautifully marbled cut that delivers deep, slow-cooked flavour and tenderness when cooked low and slow.

Serve in bao buns, brioche rolls, tacos, or over jasmine rice for a truly crowd-pleasing feast that’s perfect for sharing.

🧄 Ingredients

Serves 6–8

For the Pulled Pork

• 2kg Organic Pork Boston Butt from [The Organic Butchery]

• 2 tbsp Shaoxing rice wine

• 2 tbsp Chinese five spice

• 2 tbsp fresh grated ginger

• 8 large cloves garlic, minced

• 3 tbsp runny honey

• 3 tbsp light soy sauce

For the Asian Slaw

• ½ red cabbage, finely shredded

• 2 large carrots, julienned

• 1 bunch spring onions, chopped

• 1 bunch coriander, finely chopped

• 4 cloves garlic, minced

• 1–2 red chillies, finely sliced

For the Slaw Dressing

• 2 tbsp sesame oil

• 2 tbsp light soy sauce

• Juice of 1 lime

• 1 tbsp fish sauce

• 2 tbsp honey

To serve:

• Steamed bao buns, rice, noodles, tacos, or brioche buns

• Garnish: sliced spring onions, red chillies & fresh coriander

👩🍳 Method

1. Marinate the Pork

In a small bowl, whisk together the rice wine, Chinese five spice, grated ginger, garlic, honey, and soy sauce.
Place your pork in a roasting dish and pour the marinade all over, ensuring it coats every side and seeps into all the nooks and crannies.
Cover tightly with foil and refrigerate overnight – the longer the marinade rests, the deeper the flavour.

2. Slow Cook to Perfection

Remove the pork from the fridge about 30 minutes before cooking to bring it to room temperature.
Preheat your oven to 130°C (fan).
Place the covered dish in the oven and cook slowly for 5–6 hours, or until the pork is fork-tender and falls apart easily.

3. Rest and Shred

Once cooked, remove from the oven and let it rest (still covered) for at least 30 minutes.
Shred the pork using two forks, mixing in the rich cooking juices to keep it moist and full of flavour.

4. Prepare the Slaw

Combine the shredded cabbage, carrots, spring onions, coriander, garlic, and chillies in a large bowl.
In a separate bowl, whisk together the sesame oil, soy sauce, lime juice, fish sauce, and honey. Pour over the vegetables and toss well to coat evenly. Adjust the balance of flavours to your liking — add more lime for sharpness or honey for sweetness.

5. Serve and Enjoy

Pile the juicy pulled pork into steamed bao buns or soft brioche rolls, top generously with crunchy Asian slaw, and garnish with fresh coriander and chilli.

🍴 Serving Suggestion

This aromatic pulled pork works beautifully as a centrepiece for casual dining — think Halloween parties, winter gatherings, or easy weekend feasts. It’s the perfect combination of comfort and zing, bringing warmth and excitement to your table.