Slow Cooked Hoisin Pork Wraps with Peanut Slaw and Homemade Hoisin Sauce
Slow Cooked Hoisin Pork Wraps
6 lbs pork butt, trimmed of thick fat
salt and pepper
6 cloves garlic, peeled and smashed (I roughly chopped mine)
1 large piece of fresh ginger, about 5 inches long
1 bottle of hoisin sauce (12-15 oz) or make your own, see recipe below*
Rub the trimmed pork shoulder/butt all over with salt and fresh cracked black pepper. Put in the slow cooker. Add smashed/chopped garlic, tucking them around the pork. Peel and grate the ginger and put in too. Pour the hoisin sauce over everything. Cover and cook on low for about 10 hours.
When finished and tender, use two large forks to shred the meat and mix it with the sauce.
Place the hoisin soaked meat onto a warmed tortilla and top with peanut slaw. EnJOY!
Crunchy Peanut Slaw:
1 medium head of green cabbage, out leaves and core removed
1 1/2 cups roasted, unsalted peanuts (I roughly chopped mine)
1 bunch green onions
1 cup chopped cilantro
salt and pepper
1/2 cup light oil, like canola (I used a little less)
3 Tblsp rice vinegar
1 Tblsp sugar
1 Tblsp sesame oil
1 tsp soy ssauce
Shred cabbage very finely. The fineness of the shredded cabbage is really what makes this salad. You want it in thin threads and bite size lengths. Toss with the peanuts in a large bowl. Chop the green onion and cilantro and toss into slaw.
Whisk the dressing until emulsified, then taaste and edjust to your own preferences of sweetness and saltiness. Toss in with the cabbage.
Homemade Hoisin Sauce
(I doubled this sauce recipe for my hoisin meat)
4 Tblsp soy sauce
2 Tblsp peanut butter or black bean paste (I used peanut butter)
1 Tblsp honey
2 tsp rice vinegar
1/8 tsp garlic powder
2 tsp sesame oil
10 drops suracha sauce or a chinese hot sauce (recipe called for 20 drops but I used less)
1/8 tsp black pepper
Mix all ingredients together and whisk for a minute or two until the peanut butter mostly blends in.