Wednesday, March 7, 2012

Hoisin Pulled Pork

Pulled Pork anyone? Yes, PLEASE! I love pulled pork. I have a variety of different recipes, including Sweet Pulled Pork, Mango Pulled Pork, and Cafe Rio Pulled Pork. They are all so different and equally delicious! This is another recipe, more asian flare-ish. We really loved it, especially with the coleslaw. Please don’t omit it! The sour tang of the coleslaw makes this sweet pork really pop!

Hoisin Pulled Pork
Printable Version

3 pounds pork butt
6 cloves garlic, smashed (3 Tbs.)
1 Tbs. fresh ginger, grated
1 bottle hoisin sauce, 15 ounces

Wrap the pork butt completely in foil. Put in the slow cooker and pour ½ cup water around pork. Cook on low for 8-10 hours. Remove from crock pot and drain juice and water. Shred pork, removing excess fat, with two forks. Meanwhile, combine smashed garlic cloves, grated ginger and hoisin sauce. Return shredded pork to crock pot. Pour hoisin sauce mixture over pork and mix together. Cook for an additional 1-2 hours.
Top with coleslaw (below). Serve over rice or in tortillas.

Serves 6.
Recipe Highly adapted from the

Hubby Friendly Coleslaw

8 ounces red cabbage, sliced thinly
8 ounces carrots, shredded
2/3 cup mayonnaise
3 tablespoons vegetable oil
1/2 cup white sugar
1 tablespoon white vinegar
1/4 teaspoon salt
1/2 teaspoon poppy seeds

Combine the red cabbage and carrots.
Whisk together the mayo, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; mix  thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.`

Makes 3 cups

1 comment:

Julie said...

I love pulled pork just about any old way, and this sounds super!