I came across a file of this recipe from 2016 and cannot believe I haven’t made it again since.
This is, hands down, one of my favorite taco recipes.
Before we get carried away, I should point out that this is not your typical pork taco. The pork is shredded, sure, but the seasoning profile?
Moo Shoo, baby, all the way!
•4 large boneless country style pork ribs
•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 parsley
•1 tbsp key lime juice
•1 tbsp chopped basil
•1/2 tsp garlic powder
•3 scallions (white and light green parts), sliced
•1 tsp ground ginger
•1 bag coleslaw mix
•Dark green parts of the scallions from the pork, chopped
•3 tbsp rice vinegar
•2 tbsp brown sugar
•Chopped fresh parsley
•Mini flour tortillas (corn tortillas work a treat, too)
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Note: I used pork tenderloin tip ends in place of the country style ribs. Worked a treat.
Stir the sauce ingredients together in a slow cooker until well blended.
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 did it in around four hours.
Remove the pork from the sauce and shred using two forks.
Transfer the sauce to a bowl and set aside to cool, then skim the fat off the top and return to the slow cooker. Add the pork and keep warm until ready to serve.
Toss the coleslaw mix with the scallions, rice vinegar and brown sugar until nicely dressed.
When ready to serve, lightly toast your tortillas and top with the pork and the coleslaw.
Additional toppings: pickled avocado and sweet chili sauce top these tasty tacos off very nicely.
Those pickled avocados go nicely in the coleslaw, too.