Vaguely Vietnamese Slow Cooker Pork Tacos

cooking.nytimes.com

Brian

subheading: FOR THE PORK:

1 tablespoon sesame oil

1 medium-size yellow onion, peeled and diced

8 cloves garlic, peeled and minced

2 tablespoons fresh ginger, peeled and minced

½ cup hoisin sauce

¼ cup fish sauce

1 tablespoon sriracha sauce

½ bone-in pork shoulder, skin and fat removed, approximately 5 pounds

12 to 16 flour tortillas, warmed

subheading: FOR THE SLAW:

⅓ cup rice vinegar

2 teaspoons grated fresh ginger

1 tablespoon sesame oil

2 tablespoons neutral oil, like peanut or grapeseed

1 teaspoon sriracha sauce, or to taste

1 small green cabbage, cored and sliced thinly

2 medium-size cucumbers, peeled and sliced into julienne

2 medium-size carrots, peeled and sliced into julienne

1 Asian pear, peeled, cored and sliced into julienne

½ bunch fresh cilantro, rinsed, dried and roughly chopped

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer