SLOW COOKER METHOD

In a slow cooker combine the ginger, garlic, soy sauce, vinegar, brown sugar and jalapeno.  Season the pork well with salt and pepper and add to the slow cooker.  Cover and cook on high for 4 hours, rotating the pork every hour.  Once the pork is cooked, remove bones and the piece of ginger and shred the meat into the sauce.

To make the pickled carrot, in a medium glass bowl combine the vinegar, sugar and salt until dissolved.  Add the carrots and sit for 30 mins, then store in the fridge.

Cook the rice noodles as per packet instructions and allow to cool.

Once everything is ready, combine to each person’s taste and top with a squeeze of lime and crushed nuts.

NON SLOW COOKER METHOD

Pre heat oven to 150°C.  In a large casserole pot with lid, combine the ginger, garlic, soy sauce, vinegar, brown sugar and jalapeno.  Season the pork well with salt and pepper and add to the pot.  Cover with lid and place in oven for 4 hours, rotating the pork every hour.  Once the pork is cooked, remove bones and the piece of ginger and shred the meat into the sauce.

To make the pickled carrot, in a medium glass bowl combine the vinegar, sugar and salt until dissolved.  Add the carrots and sit for 30 mins, then store in the fridge.

Cook the rice noodles as per packet instructions and allow to cool.

Once everything is ready, combine to each person’s taste and top with a squeeze of lime and crushed nuts.