Asian Pulled Pork and Slaw Tacos

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

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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.

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