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Five-spice and hoisin pulled pork

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To make it, we slather whole boneless shoulders with a deliciously sticky marinade of ginger, garlic, hoisin sauce and five-spice, then cook it very slowly till it can be pulled apart into juicy shreds. After stirring more of the marinade back into the pork, we toss it through with some freshly chopped spring onions and coriander.
Pork shoulder, garlic, ginger, hoisin sauce, rice vinegar, sesame oil, rice bran oil, five-spice powder, soy sauce, spring onions, coriander.
CONTAINS:
Gluten, Sesame, Soy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Dairy, Shellfish, Fish, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 SMALLLARGE
ENERGY2055.15kj4110.3kj
PROTEIN66.5g133.1g
FAT TOTAL16.5g33g
- SATURATED4.8g9.6g
CARBS15.6g31.2g
- SUGARS13.4g26.8g
SODIUM1075.4mg2150.9mg
Small:
Serves two adults with accompaniments
Large:
Serves 4 with accompaniments
Serve wrapped in rice paper or stuff into baguettes with sriracha mayo, batons of cucumber and fresh sprigs of coriander. Or simply serve with rice or noodles and stir-fried Asian greens.

Frozen product. Once defrosted, reheat and consume within 48 hours.

SMALL:  Pierce the film in several places and reheat in the microwave for 1 1/2 min (from defrosted) to 2 1/2 min (from frozen), peeling back the film and stirring once during cooking. Allow to rest for 1 min before serving. Alternatively reheat in a 180C oven, covered with foil for 20 minutes (from defrosted) to 25 minutes (from frozen), stirring once or twice.

LARGE: Pierce the film in several places and reheat in the microwave for 4 min (from defrosted) to 5 min (from frozen), peeling back the film and stirring once during cooking. Allow to rest for 1 minute before serving. Alternatively reheat in a 180C oven, covered with foil for 30 minutes (from defrosted) to 40 minutes (from frozen), stirring once or twice.