The other day at the grocery store there was a package of pork at a very reduced price, so I grabbed it, never knowing exactly what I might make. It was getting past its prime so looked for a recipe online.
America’s Test Kitchen has yet to let me down for a good result, so this one looked interesting and it was very tasty. My husband prefers flour tortillas, so I bought the fresh ones from our local Central Market, where they make them while you watch. I have yet to find a good source for homemade corn tortillas. If anyone has a local source please share it with me.
I threw the ingredients in the slow cooker about noon, and it was ready for dinner. I have an All-Clad slow cooker that cooks much more evenly than any other I have used. It is worth the extra money to have no burn spots.
Slow-Cooker Asian-Style Pulled Pork Tacos with Pear and Cucumber Slaw
WHY THIS RECIPE WORKS
This incredibly easy and multidimensional recipe features tender shredded pork, flavorful sauce, and a crunchy pickled slaw. We found that we could make a sauce and season our pork all at once by combining hoisin, ginger, and Sriracha in the slow cooker. Boneless country-style pork ribs were a great choice for the slow cooker; after a few hours of braising, they were moist and extra-tender. We let the cooked pork rest briefly before shredding it and stirring it back into the sauce. To add freshness and crunch to our tacos, we made a quick pickled slaw while the meat cooked. A simple combination of Asian pears, carrots, and cucumber tossed with rice vinegar provided the perfect balance to our rich taco filling. A little bit more sesame oil and Sriracha in the slaw brought together the flavors of the dish while keeping it light and fresh.
INGREDIENTS
| 2 | Asian pears, peeled, quartered, cored, and sliced thin |
| 2 | carrots, peeled and cut into 2-inch-long matchsticks |
| 1 | cucumber, peeled, halved lengthwise, seeded, and sliced thin |
| ¼ | cup rice vinegar |
| 1 | onion, chopped fine |
| 4 | garlic cloves, minced |
| 2 | teaspoons toasted sesame oil |
| 1 | teaspoon grated fresh ginger |
| ¼ | cup hoisin sauce |
| ¼ | cup water |
| 2 | teaspoons Sriracha sauce |
| 1 ½ | pounds boneless country-style pork ribs, trimmed of all visible fat |
| Salt and pepper |
| ¼ | cup fresh cilantro leaves |
| 12 | (6-inch) corn tortillas, warmed |
INSTRUCTIONS
- Combine pears, carrots, cucumber, and vinegar in bowl; set aside until ready to serve.
- Microwave onion, garlic, 1 teaspoon oil, and ginger in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in hoisin, water, and 1 teaspoon Sriracha. Nestle pork into slow cooker, cover, and cook until pork is tender, 2 to 3 hours on low.
- Transfer pork to carving board, let cool slightly, then shred into bite-size pieces using 2 forks, discarding excess fat. Stir shredded pork into sauce and season with salt and pepper to taste.
- Add remaining 1 teaspoon oil, remaining 1 teaspoon Sriracha, and cilantro to pear and cucumber slaw and toss to combine. Season with salt and pepper to taste. Divide shredded pork among warm tortillas and top with slaw. Serve.