MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow Cooker Honey-Soy Braised Pork With Lime & Ginger
Categories: Pork, Vegetables, Chilies, Citrus
Yield: 6 servings
4 lb Boned, skinned pork
- shoulder; trimmed of big
- hunks of fat and cut in
- half
8 cl Garlic; fine chopped
3 tb Fresh ginger; minced from
- one 3" piece
1 ts Red-pepper flakes; more to
- taste
2 ts Lime zest; finely grated
1 Lime; juice of (2 tb)
Lime wedges for serving
1 c Tamari or low-sodium soy
- sauce
1 c Honey
1 tb Toasted sesame oil
Cooked rice, noodles or
- lettuce cups; to serve
Toasted sesame seeds
Scallions; sliced
Cilantro; chopped
Place the pork in a 6 to 8 qt slow cooker. Scatter the garlic,
ginger, red-pepper flakes, and lime zest over the top. In a liquid
measuring cup, whisk together the tamari, honey, and sesame oil,
then pour it over the pork. Using tongs, turn to coat all sides of
the pork in the sauce, and spoon some over the top so that some of
the garlic and ginger is on top of the pork. Cover and cook on low
until the pork is very tender and shreds easily with a fork, 8 to 9
hours; it will hold well on warm. (If you are home and able to flip
the pork once during cooking, that will help the flavors distribute
evenly on the meat and make the color uniform. If not, it will be
fine.)
Using tongs, transfer the pork from the slow cooker to a serving
platter or large, shallow serving bowl. Using a ladle, skim excess
fat off the surface of the cooking liquid, if desired. Carefully
pour the sauce into a large pot. Bring the sauce to a boil over
medium-high heat and let it simmer until reduced and slightly
syrupy, 15 to 20 minutes. Meanwhile, coarsely shred the pork using
two forks.
Sprinkle the lime juice over the top of the meat. Drizzle about
half the sauce over the top of the shredded meat, tossing to evenly
combine. Serve over rice or noodles or in lettuce cups. Top with
sesame seeds, scallions and cilantro. Pass the remaining sauce at
the table, if desired, as well as extra lime wedges and red-pepper
flakes.
Recipe by Sarah DiGregorio
RECIPE FROM:
https://cooking.nytimes.com
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