overhead shot of succulent shredded pork in a dark reduction served in a heavy stoneware pot, accompanied by rustic sliced radishes, lime wedges, and a stack of corn tortillas on a wooden plate.

Slow & Low;Five-Spice Pork Barbacoa

|

This recipe upgrades the humble scrambled egg with the deep, savory complexity of white miso and toasted sesame. By incorporating Asian pantry staples into a classic high-protein breakfast.

Prep: 20 Minutes

Cook: 8 Hours

Serves: 8

Why This Recipe Works

Slow-cooking at low temperatures breaks down the connective tissue (collagen) in the pork, turning it into gelatin which creates a rich, mouth-coating sauce. The addition of star anise and cinnamon from the five-spice powder complements the smokiness of the dried chilies, creating a uniquely complex profile.

Ingredients

  • 1.5kg (3.3 lbs) Pork shoulder (butt), cut into large chunks
  • 30ml (2 tbsp) Neutral oil
  • 10g (2 tsp) Sea salt
  • 120ml (1/2 cup) Beef bone broth
  • 45ml (3 tbsp) Apple cider vinegar
  • 30ml (2 tbsp) Soy sauce
  • 3 cloves Garlic, smashed
  • 10g (2 tsp) Chinese Five-Spice powder
  • 2 Dried Guajillo chilies (stemmed and seeded)
  • Optional Twist: 1 Star anise pod for extra aromatic depth
  • 16-20 Corn tortillas, charred
  • Sliced radishes
  • Fresh cilantro
  • Lime wedges

Instructions

  1. Sear the Meat (Flavor Foundation) Heat oil in a large skillet over high heat. Season pork chunks with salt. Sear in batches until a deep brown crust forms on all sides (about 8–10 minutes total). Transfer seared pork to the slow cooker.
  2. Deglaze the Pan Pour the beef broth into the hot skillet, scraping up the browned bits (fond) with a wooden spoon. Pour this liquid over the pork in the slow cooker.
  3. Add Aromatics Add the apple cider vinegar, soy sauce, garlic, five-spice powder, dried chilies, and the optional star anise. Stir briefly to distribute the spices.
  4. Slow Cook Cover and cook on Low for 8–10 hours or High for 5–6 hours. The pork is ready when it falls apart easily with the slight pressure of a fork.
  5. Shred and Reduce Remove the pork chunks and the star anise. Shred the meat using two forks. If the liquid is too thin, transfer it to a saucepan and simmer for 10 minutes to reduce by half before tossing it back with the meat.

Tips & Variations

  • The Cut: Always use pork shoulder/butt. Leaner cuts like loin will become dry and stringy in the slow cooker.
  • Substitution: If you cannot find Guajillo chilies, substitute with 1 tablespoon of mild chili powder and a pinch of red pepper flakes.
  • Prep Shortcut: ear the meat and prep the liquid the night before; combine and turn on the slow cooker in the morning.
  • Make it Taco: Char tortillas over the burner and garnish with our pickled red onions!
  • Crisp (Optional) For “Carnitas style” texture, spread the shredded pork on a baking sheet and broil for 3–5 minutes until the edges are crispy.
  • Make it a Feast: Serve this succulent pork alongside my 15-Minute Miso-Butter Scrambled Egg Bowls for an incredible fusion brunch taco spread.

Storage

  • This meat freezes beautifully. Store in the braising liquid in freezer-safe bags for up to 3 months.

Similar Posts