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Categories:
soy sauce water brown sugar sesame oil baking cocoa chili powder garlic ground ginger pork shoulder butt roast sugar soy sauce chili sauce sesame oil rice vinegar sesame seeds flour tortillas chili sauce
Viewed: 35 - Published at: 8 years agoIngredients
- 1/2 cup reduced-sodium soy sauce
- 1/2 cup water
- 3 tablespoons brown sugar
- 2 tablespoons sesame oil
- 1 tablespoon baking cocoa
- 3 teaspoons chili powder
- 1 garlic clove, minced
- 1/4 teaspoon ground ginger
- 1 boneless pork shoulder butt roast (4-5 pounds)
- 3 tablespoons sugar
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon Sriracha chili sauce
- 2 teaspoons sesame oil
- 1 teaspoon rice vinegar
- 1 package (14 ounces) coleslaw mix
- 1 tablespoon toasted sesame seeds, optional
- 20 flour tortillas (6 inches), warmed
- Thinly sliced green onions and additional Sriracha chili sauce, optional
Method
- Whisk together first 8 ingredients. Place roast in a 6-qt. slow cooker. Pour soy sauce mixture over top. Cook, covered, on low until pork is tender, 8-10 hours.
- About 1 hour before serving, mix first 5 slaw ingredients until blended. Place coleslaw mix in a large bowl; toss with dressing and, if desired, sesame seeds. Refrigerate, covered, until serving.
- Remove roast; skim fat from cooking juices. Shred pork with 2 forks; return to slow cooker and heat through. Serve in tortillas with slaw. If desired, serve with green onions and additional chili sauce.
- Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.
