Slow-Cooker Pulled Pork Tacos with Pear and Cucumber Slaw
By Danielle Desiato KuhnPublished on September 22, 2016
Yield
Serves 4
Ingredients
2 Asian pears, peeled, quartered, cored, and sliced thin2 carrots, peeled and cut into 2-inch-long matchsticks1 cucumber, peeled, halved lengthwise, seeded, and sliced thin¼ cup rice vinegar 1 onion, chopped fine4 garlic cloves, minced2 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 fatSalt 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.
Yield
Serves 4Ingredients
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
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
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
Why This Recipe Works
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.
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.
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