https://www.copymethat.com/r/cs3ttSPc7/slow-cooker-pork-tacos-with-hoisin-and-g/
135176888
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cs3ttSPc7
2024-04-29 14:36:19
Slow Cooker Pork Tacos with Hoisin and Ginger
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I added to the base. 3 star anise, 1/4 cup of garlic chili sauce, 3 tbsp of honey, 1/2 tsp ground clove, 1/2 tsp cinnamon, juice of 3 limes (needed acid. really punched up all flavors!) 2tbs rice wine vinegar.
I've made this several times, each time better than the last! I love that there is always plenty of amazingly flavorful broth left over which I turn into a terrific soup; rice noodles, shredded pork, more cilantro, bean sprouts.
I made this in an electric pressure cooker to see if it could be made fast instead of slow! It worked perfectly. Made 1/2 the recipe with 2 lbs. trimmed pork butt cut into 4 pieces (no bone). I added a touch more water (a couple of tablespoons). Cooked at high pressure for 35 minutes and let the pressure release naturally. I de-fatted the liquid and reduced it by about 25% before recombining with the shredded meat.
I've made this several times, each time better than the last! I love that there is always plenty of amazingly flavorful broth left over which I turn into a terrific soup; rice noodles, shredded pork, more cilantro, bean sprouts.
I made this in an electric pressure cooker to see if it could be made fast instead of slow! It worked perfectly. Made 1/2 the recipe with 2 lbs. trimmed pork butt cut into 4 pieces (no bone). I added a touch more water (a couple of tablespoons). Cooked at high pressure for 35 minutes and let the pressure release naturally. I de-fatted the liquid and reduced it by about 25% before recombining with the shredded meat.
Ingredients
- subheading: FOR THE PORK:
- 1 tablespoon sesame oil
- 1 medium-size yellow onion, peeled and diced
- 8 cloves garlic, peeled and minced
- 2 tablespoons fresh ginger, peeled and minced
- ½ cup hoisin sauce
- ¼ cup fish sauce
- 1 tablespoon sriracha sauce
- ½ bone-in pork shoulder, skin and fat removed, approximately 5 pounds
- 12 to 16 flour tortillas, warmed
- subheading: FOR THE SLAW:
- ⅓ cup rice vinegar
- 2 teaspoons grated fresh ginger
- 1 tablespoon sesame oil
- 2 tablespoons neutral oil, like peanut or grapeseed
- 1 teaspoon sriracha sauce, or to taste
- 1 small green cabbage, cored and sliced thinly
- 2 medium-size cucumbers, peeled and sliced into julienne
- 2 medium-size carrots, peeled and sliced into julienne
- 1 Asian pear, peeled, cored and sliced into julienne
- ½ bunch fresh cilantro, rinsed, dried and roughly chopped
Steps
Directions at cooking.nytimes.com
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