For the Pork

• 1kg pork shoulder
• 80g Mak Tok Signature Chilli Paste
• 100g deSiam Wok Sauce
• 20g sea salt flakes
• 100ml beef stock
• 70ml apple cider vinegar

For the Slaw

• 3 tbsp sunflower oil
• 1 tbsp sesame oil
• 4 tbsp lime juice
• 1 tbsp tamari or soy sauce
• 2 tbsp shredded ginger 
• 500g shredded veggies (think cabbage, carrot, capsicum, broccolini, Brussels sprouts)
• ½ a bunch of coriander, torn
• ½ a bunch of mint, torn
• 50g sesame seeds, toasted
• 100g peanuts, toasted and chopped.

To Serve

• 12 small Simpson’s Pantry wraps or
• 6 burger buns

For the Pork

1. Put the pork, chilli paste, wok sauce and salt in a big zip lock bag and massage thoroughly. Make sure the marinade is covering every last inch of the pork.
2. Leave in the fridge to marinate overnight.
3. Add the stock & vinegar to an ovenproof dish or dutch oven and add the pork and all the marinade.
4. Cover tightly with a lid or tin foil and cook at 150°C for three hours, uncover and cook for a further 3-4 hours.
5. Remove the pork from the oven and use a fork to pull the pork into shreds or small chunks.

For the Slaw

1. Combine all the ingredients other than the veg, herbs & nuts in a large bowl and whisk to combine.
2. Add the herbs and veg and toss well to coat.
3. Garnish sesame seeds and peanuts.

To Serve

1. Warm the wraps or the buns on a hot griddle or bbq.
2. Serve everything at the table and let your guests dig in.