Subj : Crockpot N.Y. Times - 49
To   : All
From : Dave Drum
Date : Mon Apr 01 2024 05:52 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Slow Cooker Pork Tacos w/Hoisin & Ginger
Categories: Pork, Vegetables, Chilies, Breads, Herbs
     Yield: 7 servings

MMMMM----------------------------PORK---------------------------------
     1 tb Sesame oil
     1 md Yellow onion; peeled, diced
     8    Cloves garlic; peeled,
          - minced
     2 tb Fresh ginger; peeled,
          - minced
   1/2 c  Hoisin sauce
   1/4 c  Fish sauce
     1 tb Sriracha sauce
   1/2    Bone-in pork shoulder; skin
          - & fat removed
    16    Flour tortillas; warmed

MMMMM----------------------------SLAW---------------------------------
   1/3 c  Rice vinegar
     2 ts Grated fresh ginger
     1 tb Sesame oil
     2 tb Oil
     1 ts Sriracha sauce; to taste
     1 sm Green cabbage; cored, sliced
          - thin
     2 md Cucumbers; peeled,
          - julienned
     2 md Carrots; peeled, julienned
     1    Asian pear; coreed, peeled,
          - julienned
   1/2 bn Fresh cilantro; rinsed,
          - dried, rough chopped

 PREPARE THE PORK: Place a sauté pan over medium-high
 heat. After a minute or so, swirl in the sesame oil and
 then the onions, stirring to combine. Sauté for about 5
 minutes, then add the garlic and continue to cook until
 the onions are soft and becoming translucent. Turn off
 the heat, stir in the ginger and set aside.

 Add the hoisin sauce and the fish sauce to the pan, and
 stir to combine, loosening the mixture with a little
 less than half a cup of water. Add sriracha sauce to
 taste.

 Put a few spoonfuls of the sauce in the bottom of a slow
 cooker, then nestle the pork on top of it. Pour the
 remaining sauce over the top of the pork. Cover the slow
 cooker and cook on low for 5 to 7 hours, or until the
 pork shreds easily with a fork. Remove the pork from the
 slow cooker and allow to rest for a few minutes.

 MEANWHILE, MAKE THE SLAW: Put the vinegar, ginger,
 sesame oil, neutral oil and sriracha sauce in a large
 bowl and whisk to combine. Add the cabbage, cucumbers,
 carrots and Asian pear and toss to combine.

 Shred the pork with a pair of forks. Discard bones.
 Return the pulled pork to the slow cooker and stir to
 combine with the juices. Serve with the slaw and warmed
 tortillas, with the cilantro on the side.

 By: Sam Sifton

 Yield: 6 to 8 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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