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Courtney Roulston's Chinese slow roast pork shoulder with smashed cucumbers

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Consider dinner sorted with delicious pork shoulder recipe. It’s a show-stopping dish full of fresh flavour.

  • Serves4
  • Cook time3 hour
  • Prep time20 minutes


  • 1.2kg boneless pork shoulder
  • 2cm-piece ginger, peeled, finely grated
  • 2 tbs soy sauce
  • 3 tsp sesame oil
  • 2 tbs hoisin sauce
  • 2 1/2 tbs honey
  • 1/2 tsp Chinese five spice
  • 2 cups (360g) white rice
  • 3 Lebanese cucumbers
  • 1 long red chilli, finely chopped
  • 1 garlic clove, finely grated
  • 2 tbs apple cider vinegar
  • 1/2 cup coarsely chopped coriander
  • 2 tsp sesame seeds, toasted
  • Thinly sliced red chilli, to serve
  • Toasted sesame seeds, extra, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 170°C. Remove string from the pork shoulder and place in a large deep roasting pan.
  2. Step 2

    Combine the ginger, soy sauce, 2 tsp oil, hoisin sauce, 1½ tbs honey and ¼ cup (60ml) water. Pour marinade over the pork and cover with baking paper. Cover the pan tightly with foil. Roast for 2½ hours or until the pork is tender. Uncover the pork and baste with some of the pan juices. Roast for a further 25-30 mins or until the pork is darker in colour and the pan juices thicken.
  3. Step 3

    Meanwhile, place the rice in a large saucepan with 2 cups (500ml) water. Bring to the boil over high heat and cook until the water has been absorbed. Reduce heat to low. Cover and steam for 12 mins or until the rice is tender.
  4. Step 4

    Place the cucumbers on a chopping board. Use a cleaver or pestle to gently crush until cucumbers start to split and the edges become jagged. Coarsely chop into 3cm pieces and place in a large bowl. Sprinkle generously with salt and set aside for 15 mins. Drain well.
  5. Step 5

    Combine the chopped chilli, garlic, vinegar, remaining honey and remaining oil in a bowl. Add the cucumber. Sprinkle with coriander and sesame seeds and toss to combine.
  6. Step 6

    Use 2 forks to shred the pork. Transfer to a serving platter and drizzle with pan juices. Sprinkle with sliced red chilli and sesame seeds. Serve with the rice and smashed cucumbers.