This pork with a slightly sweet, tangy sauce served with fresh crunchy slaw is so satisfying, and a super easy way to serve a crowd using a slow cooker. Leftovers are good in a salad or on a bun, or even made into a panini.
Recipe adapted from NY Times Cooking. The photo is theirs.
Ingredients:
For the pork
1 Tbl. sesame oil
1 onion, diced
6 cloves garlic, minced
2 Tbl. fresh ginger, peeled and minced
Pinch of red pepper flakes (more to taste)
1/2 cup hoisin sauce
1/4 cup fish sauce
3 pounds boneless pork loin roast
For the slaw
1/3 cup seasoned rice vinegar (or regular rice vinegar but add a pinch of sugar)
2 tsp. grated fresh ginger
2 Tbl. peanut oil
1 package slaw mix (or sliced a green cabbage and shred a few carrots)
1 cucumber, sliced
1/2 cup cilantro, chopped
1/2 cup chopped peanuts
Flour or corn tortillas
Instructions:
Heat the sesame oil in a medium skillet over medium heat. Add the onion and cook until it is just starting to lightly brown. Add the garlic and cook for another few minutes. Turn off heat and stir in the ginger and red pepper flakes. Then add the hoisin and fish sauce and add just enough water to loosen the mixture (about 1/3 cup water).
Put a few spoonfuls of the sauce on the bottom of the crock pot. Cut the pork roast into four chunks and place over the sauce, and then spoon the rest of the sauce over the top. Cover and cook on the low setting for 7-8 hours, or until the pork shreds easily with a fork. It can sit a little longer if it needs to until you're ready to finish the dish.
Using two forks, shred the pork inside the crock pot, and then fold it into the sauce so it's all evenly coated.
To make the slaw, combine the rice vinegar, ginger and peanut oil in a bowl or small jar. Put the slaw mix, cucumber and cilantro in a large bowl. Toss together with the vinegar mixture, then fold in the peanuts.
Warm the tortillas, then spread some pork mixture on each tortilla and top with the slaw.
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