That is really all I can say about this recipe, from a remainder cook book I picked up at Barnes and Noble earlier this year.
Boneless pork – I used country style ribs, but you could use any cut, really – slow cooked in a peanut and tamari sauce, then shredded and served in small flour tortillas with a simple pickled cabbage cole slaw and a dab o’ my Sherry Peppers Sauce on top. Totally tasty tacos!
Big confession here.
I added a fair amount of extra spice and seasoning to the original recipe (surprise!) after cooking and shredding the pork.
In the end, we both loved it and, also kindofa big surprise, my husband actually requested it again for dinner the next night!
Here’s the more or less original recipe, along with my addtions.
•4 large boneless country style pork ribs
•1/2 tsp garlic powder
•3 scallions (white and light green parts only), sliced
•1 tsp ground ginger
•1/4 cup lower sodium Tamari
•2 tbsp peanut butter
•1 tbsp honey
•2 tsp rice vinegar
•2 tsp sesame oil
•1 tsp Sriracha
•1/4 cup sweet chili sauce
•1/4 cup Sherry Peppers Sauce
•1/2 tsp Mesquite liquid smoke
•1/8 tsp garlic powder
•Fresh chopped parsely
•1 bag cole slaw mix
•Dark green parts of the scallions from the pork, chopped
•3 tbsp rice vinegar
•2 tbsp brown sugar
•Mini flour tortillas
First things first.
How cute are these mini flour tortillas? The sales clerk when I was checking out just about lost her mind over these, and resolved to look for a reason to buy a pack.
Might I humbly suggest this recipe?
Stir the Hoisin sauce ingredients together in a slow cooker, then add in the garlic powder, scallions, and ginger.
You could, of course, leave it at that, as I did, but, I’m betting once cooked, you’re gonna want some additional flavor there, so why not add my extra seasonings now? Or. You can wait, and add them later. And you will.
No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (not that “cooking” stuff) and a bit of your fave hot sauce.
Add the pork ribs, tossing to coat with the sauce, then cook on high until tender, basting with the sauce and turning the ribs when you think to. My slow cooker (which runs a bit hot) did it in around four hours.
After shredding the pork and returning it to the sauce, I set the temperature to “low” and let it cook for about 15 minutes. Took a taste and (told you so) stirred in 1/4 cup sweet chili sauce, 1/4 cup of Sherry Peppers Sauce, 1/2 teaspoon of Mesquite liquid smoke, one good pinch of garlic powder, some freshly ground black pepper, and a large handful of freshly chopped parsley.
Just before serving, stir in a squeeze of fresh lime or lemon juice.
Toss the cole slaw mix with the scallions, rice vinegar and brown sugar until nicely dressed.
Lightly toast the tortillas in a dry pan over medium heat until warmed and slightly browned – mebbe one minute per side.
Now is the time to make the tacos!
Spoon some of the pork onto you lightly toasted mini tortillas, then top with a bit of the cole slaw.
You could leave it at that and serve, but…
How much nicer to drizzle a bit more Sherry Peppers Sauce (or sweet chili sauce) over the top?