Slow-Cooked Hoisin and Ginger Pork Wraps with Peanut Slaw

• 份量: 10 servings

配料

Pork

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

salt & pepper

6 cloves garlic, smashed

1 large piece fresh ginger, about 5-inch long

1 bottle hoisin sauce (12 to 15 ounces)

Slaw

1 medium head green cabbage, outer leaves removed

1 bunch green onions

1 cup chopped fresh cilantro

Salt and pepper

Dressing

1/2 cup light vegetable oil, such as canola

3 tablespoons rice vinegar

1 tablespoon granulated sugar, plus more as needed

1 tablespoon sesame oil

1 teaspoon soy sauce, plus more as needed

步骤

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.

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 green onions, and cilantro; season very lightly with salt and pepper; and toss to combine.

Place the oil, vinegar, sugar, sesame oil, and soy sauce in a shaker. 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.

营养

• 每份大小: Serves 10
• 卡路里: 2524 cal
• 总脂肪: 69.0 g
• 饱和脂肪: 18.0 g
• 不饱和脂肪: 0.0 g
• 胆固醇: 0 mg
• 钠: 4299.6 mg
• 总碳水化合物: 366.8 g
• 膳食纤维: 32.7 g
• 总糖: 57.5 g
• 蛋白质: 109.1 g