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

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