Asian Pulled Pork and Slaw Tacos

By Cubby

Can be served on mini flour tortillas for appetizer portion
This makes about 40 mini tacos and 20 8-inch tacos

Ingredients

• PORK
• 4 lb pork loin roast
• 1 onion, sliced
• 1/2 tsp salt
• 1/4 tsp black pepper, ground
• 3 tsp ginger, fresh, grated
• 5 garlic cloves, crushed
• 1 cup water
• 1/4 cup honey
• 1/4 cup hoisin sauce
• 1/4 cup soy sauce
• 2 TBS cider vinegar
• 2 TBS brown sugar, light
• 2 TBS white wine
• 2 tsp sesame oil
• 1/4 tsp red pepper flakes
• SAUCE
• 1/4 cup honey
• 1/4 cup hoisin sauce
• 1/4 cup soy sauce
• 2 TBS cider vinegar
• 2 TBS brown sugar, light
• 2 TBS white wine
• 2 tsp sesame oil
• 2 tsp ginger, fresh , grated
• 2 garlic cloves , crushed
• 1/4 tsp red pepper flakes
• SLAW
• 1/4 cup rice vinegar
• 1 tablespoon honey (or sugar)
• 1 tablespoon toasted sesame oil
• 1 tablespoon low-sodium soy sauce
• 4 ounces snow peas, julienned
• 1 large carrot, julienned
• 1/2 head Napa cabbage, finely shredded
• 2 tablespoons toasted sesame seeds
• Kosher salt and freshly ground black pepper

Preparation

Step 1

PORK
Wash, pat dry and trim excess fat from roast, place in slow cooker and add first 6 ingredients. Cover and cook on high heat for 6 hours.
When roast is done, remove from the slow-cooker and shred the meat using two forks. Return the meat to the juice in the pot.

SAUCE
To make the sauce, heat a small saucepan over medium heat and whisk together all ingredients. Bring sauce to a slow boil and continue cooking until thickened, about 5-10 minutes.

SLAW
Whisk together the vinegar, honey, sesame oil, and soy sauce until the honey is dissolved. Add the peas, carrots, cabbage and sesame seeds. Toss to combine; season with salt and pepper. Cover and refrigerate until cold, at least 1 hour.