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The pork shoulder dish has terrific flavor, yet it takes less than a half-hour of work to put it all together. (Faith Durand/TMS Photo) |
1/4 teaspoon salt
Freshly ground pepper
Dressing:
1/2 cup canola oil
3 tablespoons rice vinegar
1 tablespoon each: sugar, sesame oil
1 teaspoon soy sauce
Serving:
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.
Nutrition information:
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.
Distributed by Tribune Media Services
Freshly ground pepper
Dressing:
1/2 cup canola oil
3 tablespoons rice vinegar
1 tablespoon each: sugar, sesame oil
1 teaspoon soy sauce
Serving:
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.
Nutrition information:
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.
Distributed by Tribune Media Services
