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     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

 Uncle Dirty Dave's Archives

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