A sticky, sweet, and spicy pulled pork inspired by global flavours, featuring tender pork shoulder braised in a fiery jalapeño brine and fish sauce for incredible depth. The resulting meat is coated in a rich, caramelised glaze that is utterly irresistible.
boneless, cut into 5 cm pieces
1 jar, brine reserved
Cut the boneless pork shoulder into roughly 5 cm (2-inch) pieces. Heat the vegetable oil in a large Dutch oven over medium-high heat. Lightly sprinkle the pork pieces with salt.
Working in batches if necessary, sear the pork in the Dutch oven until browned on all sides (about 10 minutes). Transfer the seared pork to a 5- to 8-quart slow cooker. Reserve the Dutch oven without washing it.
Carefully pour the brine from the jar of pickled jalapeño slices into the slow cooker (approximately 180 ml or 3/4 cup), holding the slices back with your fingers. Add the fish sauce. Cover the slow cooker and cook on low until the meat shreds easily with a fork, which will take 6 hours.
Once cooked, spoon off the layer of fat from the liquid in the slow cooker. Pour 240 ml (1 cup) of the remaining liquid into the reserved Dutch oven.
Add the brown sugar and 4 tablespoons of the pickled jalapeño slices to the liquid in the Dutch oven. Simmer over medium-high heat, scraping the bottom of the pot, until the mixture reduces by half and thickens to resemble maple syrup (about 9 minutes).
Use two forks to shred the pork directly in the slow cooker. Pour the reduced glaze over the shredded meat and stir to combine thoroughly before serving.
For extra crispy edges, spread the shredded pork onto a baking tray after mixing with the glaze and grill (broil) for 5 to 10 minutes until the edges caramelise and crisp up.
If you don't have a slow cooker, you can braise the pork in the Dutch oven in a 150°C (300°F) oven for 3 to 4 hours, or until fork-tender.