Subj : Crockpot N.Y. Times - 64
To   : All
From : Dave Drum
Date : Thu Apr 04 2024 03:46 pm

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

     Title: Slow Cooker Honey-Soy Braised Pork w/Lime & Ginger
Categories: Pork, Vegetables, Chilies, Citrus
     Yield: 7 servings

     4 lb Boned, skinned pork
          - shoulder; trimmed of big
          - hunks of fat and cut in
          - half
     8 lg Garlic cloves; fine chopped
     3 tb Minced fresh ginger; from
          - one 3" piece
     1 ts Red-pepper flakes; more to
          - taste
     2 ts Finely grated lime zest
          +=AND=+
     2 tb Juice from 1 lime
          +=PLUS=+
          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, sliced
          Scallions and chopped
          - cilantro; for topping

 Place the pork in a 6 to 8 quart 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.

 By: Sarah DiGregorio

 Yield: 6 to 8 servings

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

 Uncle Dirty Dave's Archives

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