Slow-Cooker Pulled Pork Tenderloin Japanese Plum Sauce プルドポーク

Method7 steps · about 8 hr 13 min

1. 1

   Step 1: Heat the olive oil (2 tsp) in a fry pan and lightly brown the outside of the pork.

   Uses 400 g Pork fillet · 2 tsp Olive oil

2. 2

   Step 2: Put the browned pork into the slow cooker with the sixteen pitted prunes, thinly sliced ginger and garlic (1 Clove), chopped small celery tips with leaves, two star-anise pods and salt and pepper.

   Uses Lightly browned pork fillet · 16 Dried prunes · 3 cm Ginger (thinly sliced) · 1 Clove of garlic (thinly sliced) · 4 Small stalks of celery with leaves on it (the end bits of celery) · 2 Star anise · Salt and pepper

3. 3

   Step 3: Pour the liquid (wine and stock) over the top of everything.

   Uses Pork and prune-aromatic ingredients in slow cooker · 3/4 cup White wine · 2 cups Vegetable stock

4. 4

   Step 4: Cook on low for about 7–8 hours, until the pork is cooked through and tender enough to pull apart. Use the cooker’s instructions and actual tenderness rather than the clock alone; the thickest pork must have reached at least 63°C (145°F).

   Slow-cook pork on low until tender · 480 minUses Pork and aromatics in wine-vegetable-stock braising liquid

5. 5

   Step 5: Lift out the cooked pork, rest at least three minutes, then pull it apart with forks. Reserve the cooker’s juices and softened prunes for the sauce.

   Rest cooked pork before pulling · 3 minUses Tender cooked pork in prune-aromatic braising juices

6. 6

   Step 6: Remove and discard both hard star-anise pods from the reserved cooked juices. Transfer the juices and softened prunes to a small saucepan and add the teaspoon sugar (1 tsp).

   Uses Reserved cooked braising juices and softened prunes · 1 tsp of sugar

7. 7

   Step 7: Bring the sauce to a boil, then turn off the heat. Use a hand blender to blend the softened prunes with the cooking juices into a sauce, keeping the blade submerged and taking care with the hot liquid. Drizzle the sauce over the pulled pork and serve.

   Uses Cooked prune-braising-juice sauce with sugar · Rested pulled pork