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

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