By Faith Durand, TheKitchn.com
February 8, 2013
Everybody needs a few good recipes for a crowd. It's a delicious recipe, yet it takes less than a half-hour of work to put it all together -- the perfect menu for company.
Pork shoulder, also known as pork butt, is a relatively fatty and inexpensive cut of meat that is excellent for slow cooking and braises. Even organic or well-raised pork is cheap when you buy this particular cut, and you really can't mess it up.
You can find versions of this recipe all over the Internet; I was introduced to it by a friend, and I made a few slight modifications. It feeds a lot, obviously, but it's still a good recipe for a smaller dinner. Just cut it in half, or freeze some of the pork in individual portions for later meals. It refrigerates and freezes very well.
Slow-cooked hoisin pork wraps with peanut slaw
Prep: 1 hour 10 minutes
Cook: 10 hours
6 pounds pork butt, trimmed of thick fat
1/2 teaspoon salt
Freshly cracked black pepper
6 cloves garlic, smashed, peeled
1 large piece (5 inches long) fresh ginger, peeled, grated
1 bottle (12-15 ounces) hoisin sauce
1 medium head green cabbage, outer leaves removed
1 1/2 cups roasted, unsalted peanuts
1 bunch green onions, chopped
1 cup chopped cilantro
1/4 teaspoon salt
Freshly ground pepper
1/2 cup canola oil
3 tablespoons rice vinegar
1 tablespoon each: sugar, sesame oil
1 teaspoon soy sauce
2 dozen small tortillas or wraps, warmed
Spicy chili-garlic sauce, such as Sriracha
1. Rub the pork shoulder all over with salt and pepper. Put in a slow cooker (cut in pieces first, if necessary). Add the garlic, tucking cloves around the pork. Peel and grate the ginger; add to slow cooker. Pour the hoisin sauce over everything. Cover; cook on low, about 10 hours or overnight.
2. When the meat is finished and tender, use two large forks to shred it; mix it with the sauce.
3. For the slaw, shred the cabbage very finely. Chop shreds into bite-size lengths. Toss with the peanuts, green onions and cilantro in a large bowl. Season with the salt and pepper.
4. For the dressing, whisk the ingredients together in a bowl until emulsified; taste and adjust seasonings. Toss with the slaw. Garnish with a few more peanuts.
5. Serve the pork, tortillas and slaw together, wrapping up the slaw and pork together, passing the chili sauce.
Per serving: 664 calories, 33 g fat, 7 g saturated fat, 79 mg cholesterol, 55 g carbohydrates, 37 g protein, 1,317 mg sodium, 6 g fiber.
Faith Durand is executive editor of the food blog TheKitchn.com.
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