Pulled pork & Asian slaw

From Richard

Slow-Cooked Hoisin and Ginger Pork Wraps with Peanut Slaw 

INGREDIENTS

FOR THE PORK:

• 4 pounds 

  bone-in or boneless pork shoulder, trimmed of thick surface fat

• 1/2 teaspoon 

  kosher salt

• 1/2 teaspoon 

  freshly ground black pepper

• 1/3 cup 

  finely chopped peeled fresh ginger (from a 5-inch piece)

• 6 

  cloves garlic, finely chopped

• 12 to 15 ounces 

  hoisin sauce

FOR THE SLAW:

• 1 

  small head green cabbage (about 2 pounds), outer leaves removed

• 1 1/2 cups 

  roasted, unsalted peanuts, plus more for garnish

• 1 

  medium bunch scallions, green and white parts finely chopped

• 1 cup 

  coarsely chopped fresh cilantro

• Salt and pepper

• 1/2 cup 

  light vegetable oil, such as canola

• 3 tablespoons 

  rice vinegar

• 1 tablespoon 

  granulated sugar, plus more as needed

• 1 tablespoon 

  Asian sesame oil

• 1 teaspoon 

  tamari or soy sauce, plus more as needed

TO SERVE:

• 16 to 20 

  small tortillas, wraps, or lavash bread, whole-wheat preferred 

• Spicy chili-garlic sauce, such as sambal oelek

• 
  
• INSTRUCTIONS

1. Make the pork: Season the pork shoulder all over with the salt and pepper. Place it in a 5-quart or larger slow cooker, cutting it into pieces to fit if needed. Sprinkle with the ginger and garlic, then pour the hoisin sauce over everything. Cover and cook on the LOW setting until the pork is fork tender, 8 to 10 hours. Use 2 large forks to shred the meat and mix it with the sauce.

2. Make the slaw: When ready to serve, core and then cut the cabbage into very fine shreds. The fineness of the shredded cabbage is really what makes this salad; you want it in in threads, almost, and with the threads chopped into bite-sized lengths. Place in a large bowl. Add the peanuts, scallions, and cilantro; season very lightly with salt and pepper; and toss to combine.

3. Place the oil, vinegar, sugar, sesame oil, and tamari or soy sauce in a medium bowl and whisk until emulsified. Taste and adjust to your own preferences of sweetness and saltiness with more sugar or soy sauce as needed. Add to the cabbage mixture and toss to combine. Garnish with a few more peanuts if desired.

4. To serve: Stack a few tortillas on a microwave-safe plate, cover with a damp towel, and microwave in 30-second bursts until warmed through, repeating until all the tortillas are warmed through (keep covered with the towel).

5. To assemble, fill the tortillas with the shredded pork, top with the slaw and chile-garlic sauce, and eat like tacos or wrap up like a burrito.

RECIPE NOTES

Make ahead: The pork can be assembled in the slow cooker and refrigerated uncooked overnight.

Storage: Leftover hoisin pork can be stored in an airtight container and refrigerated for up to 4 days or frozen for up to 3 months. Leftover slaw can be stored in an airtight container and refrigerated for up to 2 days.

Hoisin sauce: Hoisin sauce is a rather sweet and lightly spicy barbecue sauce used in Chinese cooking (look for ones labeled gluten-free if you are keeping the dish gluten-free). If you don't want to use a processed product from the store, try making your own! Here is a recipe for basic hoisin sauce that calls for soy sauce, honey, hot sauce, and other common ingredients