Subj : Crockpot N.Y. Times - 49
To   : Dave Drum
From : Carol Shenkenberger
Date : Tue Apr 02 2024 15:28:21

  Re: Crockpot N.Y. Times - 49
  By: Dave Drum to All on Mon Apr 01 2024 05:53 pm

 > 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
 > 
 >   Uncle Dirty Dave's Archives
 > 
 > MMMMM
 > 
 > ... Yo Mama like the Stay Puffed Marshmallow Man everybody gets a piece

Interesting but remove all the hot sauce and soap weed.

  xxcarol
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