1/2 cup light or dark brown sugar
1/2 cup soy sauce
1/2 cup diced red onion
2 jalapeno peppers , finely chopped
2 tablespoon freshly grated ginger
1 tablespoon rice vinegar
2 tablespoons sesame seeds
3 lbs pork tenderloin or pork butt/shoulder roast
Salt and pepper , to taste
5 whole garlic cloves
1 tablespoon light or dark brown sugar
1 teaspoon sesame oil
1 tablespoon olive oil
Juice of half a lime
1 teaspoon freshly grated ginger
1/2 teaspoon salt
2 cups shredded green cabbage
2 cups shredded red cabbage
4 scallions , chopped
1/4 cup chopped cilantro
Corn or flour tortillas
Shredded pulled pork
Cilantro , optional
Lime wedges , optional
Combine the brown sugar, soy sauce, red onion, jalepeno, ginger, rice vinegar, and sesame seeds in a bowl and whisk until smooth. Feel free to add sriracha to increase the spiciness.
(Optional step) Sprinkle pork with salt and pepper and brown in a large pan set over medium high heat. Brown all or most sides, about 3-4 minutes per side.
Place pork in a slow cooker. Pour soy sauce mixture over the top. Add the garlic cloves.
Cover with lid and cook on low for 7 hours, on high for 4 hours.
Shred pork slightly into large pieces and continue to cook uncovered for an additional 30 minutes.
Shred pork completely and use immediately or store in the fridge for up to 1 week in the freezer for up to 3 months.
TO SERVE THE TACOS:
If desired, toast tortillas in a dry skillet over medium heat.
Top tortillas with pork, slaw, cilantro and a squeeze of a lime wedge.
Combine the brown sugar, sesame oil, olive oil, ginger and salt in a bowl and whisk until smooth.
In a bowl toss the green and red cabbage, scallions and cilantro together. Pour dressing over the top and toss until combined.
Use immediately, the slaw won't keep for very long.
From the kitchen of Stephanie Krause,