Vaguely Vietnamese Slow Cooker Pork Tacos

This really isn’t a taco blog! (or a Mexican food blog) ūüėČ I’ll stop after this one… or pretty soon anyway. In fact, calling these “tacos” is a little bit of a misrepresentation. They really taste something like deconstructed dumplings. Maybe? A warm, flavorful filling topped with a bright and crunchy slaw. All I really need to say is that these “tacos” were yummy.

This recipe was adapted from The New York Times, contributed by Sam Sifton. I used trimmed boneless pork shoulder country-style ribs instead of a bone-in pork shoulder and an unpeeled European seedless cucumber. I served the filling in warm 6-inch corn and wheat tortillas instead of flour tortillas. Perfect.

This is the second¬†dish I’m bringing to Fiesta Friday #105 this week! ūüėČ Hosted by Lily @ Little Sweet Baker and Julianna @ Foodie on Board. Enjoy!

Yield: 6 to 8 servings

For the Pork:

  • 1 T sesame oil
  • 1 medium-size yellow onion, peeled and diced
  • 8 cloves garlic, peeled and minced
  • 2 tablespoons fresh ginger, peeled and minced
  • ¬Ĺ cup hoisin sauce
  • ¬ľ cup fish sauce
  • 1 tablespoon sriracha sauce
  • 4 to 5-pounds boneless pork shoulder country-style ribs, fat trimmed or a 5-pound bone-in pork shoulder, skin and fat removed
  • 12 to 16 corn and wheat¬†tortillas, warmed

For the Slaw:

  • ‚Öď cup rice vinegar
  • 2 tsp grated fresh ginger
  • 1 T¬†sesame oil
  • 2 T¬†neutral oil, like peanut or grapeseed
  • 1 tsp sriracha sauce, or to taste
  • 10 oz shredded green cabbage or 1 small green cabbage, cored and sliced thinly
  • 1 European seedless cucumber, unpeeled, sliced into julienne or 2 medium-size cucumbers, peeled and sliced into julienne
  • 2 medium-size carrots, peeled and sliced into julienne
  • 1 Asian pear, peeled, cored and sliced into julienne
  • ¬Ĺ bunch fresh cilantro, rinsed, dried and roughly chopped
  1. Prepare the pork: Place a sauté pan over medium-high heat. After a minute or so, swirl in the sesame oil and then the onions, stirring to combine. Sauté for about 5 minutes, then add the garlic and continue to cook until the onions are soft and becoming translucent. Turn off the heat, stir in the ginger and set aside.
  2. Add the hoisin sauce and the fish sauce to the pan, and stir to combine, loosening the mixture with a little less than half a cup of water. Add sriracha sauce to taste.
  3. Put a few spoonfuls of the sauce in the bottom of a slow cooker, then nestle the pork on top of it. Pour the remaining sauce over the top of the pork.
  4. Cover the slow cooker and cook on low for 5 to 7 hours, or until the pork shreds easily with a fork. Remove the pork from the slow cooker and allow to rest for a few minutes.
  5. Meanwhile, make the slaw: Put the vinegar, ginger, sesame oil, neutral oil and sriracha sauce in a large bowl and whisk to combine. Add the cabbage, cucumbers, carrots and Asian pear and toss to combine.
  6. Shred the pork with a pair of forks. Discard bones, if applicable.
  7. Return the pulled pork to the slow cooker and stir to combine with the juices. Serve with the slaw and warmed tortillas, with the cilantro on the side.

One Year Ago:

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Three Years Ago:

Slow Cooker Mushroom Stroganoff with Egg Noodles

I have a few good friends whom I worked with many years ago. We don’t get to see each other very often, but one of the most wonderful things about getting together now is that not only can we catch up, but all of our kids really enjoy each others company as well. ūüôā

On New Years Eve day, I set this dish up to cook while my friends and I- with all of our kids- went bowling! The lights were dim, the music was loud, and the kids really had a lot of fun. It was great to come home and have dinner ready!

This recipe was adapted from Food and Wine, contributed by Sarah Bolla. I used cremini mushrooms instead of oyster mushrooms, creme fraiche instead of sour cream, chicken stock instead of vegetable broth, frozen pearl onions, and doubled the garlic.

Yield: Serves 4

  • 2 tablespoons unsalted butter, plus more for buttering noodles
  • 1 tablespoon extra-virgin olive oil
  • 6 ounces pearl onions (about 1 cup), peeled
  • 1 1/2 pounds white button mushrooms, thinly sliced
  • 8 ounces shiitake mushrooms, stems removed and caps quartered
  • 8¬†ounces cremini or oyster mushrooms, quartered
  • coarse¬†salt
  • freshly ground black pepper
  • 1/2 cup white wine
  • 1 1/2 cups chicken or¬†vegetable¬†stock
  • 8 large garlic cloves, thinly sliced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 8 ounces egg noodle pasta
  • 1/2 cup sour cream or creme fraiche
  • flat leaf Italian parsley, coarsely chopped
  1. In each of 2 large skillets, melt 1 tablespoon of the butter and 1/2 tablespoon of the olive oil over medium-high heat.
  2. Add the onions and mushrooms to each of the skillets and season both with salt and pepper.
  3. Cook until the onions have softened and the mushrooms are browned and tender, about 5 to 7 minutes.
  4. Add a ¬ľ cup of white wine to each skillet to deglaze the vegetables from the pan.
  5. Transfer to a slow cooker.
  6. Add the stock, sliced garlic, Worcestershire, and mustard to the pot and cook on high for 1 1/2 hours.
  7. Bring a pot of salted water to a boil, cook the pasta until al dente and drain. Transfer the pasta to one large serving dish.
  8. Stir some butter into the noodles (if desired) and top with the mushrooms and sauce.
  9. Swirl in the creme fraiche and season with salt and black pepper to taste.
  10. Garnish with chopped parsley and serve.

Note: The stroganoff can be refrigerated for up to 4 days.

One Year Ago:

Two Years Ago:

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If you like this you may also like:

Slow-Cooker White Bean Chicken Chili with Salsa Verde

My slow-cooker is really underutilized. When I saw this recipe on one of my favorite blogs, Dave Bakes, I fell in love with it. It had SO many of my favorite flavors. I loved that the chicken thighs and beans actually cooked in the salsa verde. The salsa imparted such a fabulously tangy and spicy flavor. What a wonderful slow-cooker meal!

A while ago, Dave of Dave Bakes convinced me to get a Pullman loaf pan… so I had to make a Pullman loaf of cornbread to accompany this meal. It was only fitting. ūüėČ Spicy and Great!

Yield: Serves 6 to 8

  • 2 T extra-virgin¬†olive oil
  • 5 boneless skinless chicken thighs
  • 12 to 16 ounces chicken sausage (about 5 links), such as chicken apple sausage or chicken other smoked chicken or turkey sausage
  • 1 cup chopped yellow onion
  • 8 large garlic cloves, minced
  • 2 cans (about 16 ounces each) organic Great Northern Beans, drained and rinsed
  • 2- 12 oz jars¬†tomatillo salsa, about 1 1/2 cups
  • 1 cup chicken¬†stock
  • 1 can (14.5 ounces) diced tomatoes with juice, fire-roasted, chili-style, or plain
  • 1 cup frozen corn kernels
  • 2 T finely chopped jalapeno peppers, or mild chile peppers (I used canned fire-roasted jarred green chilies)
  • 1 1/2 tsp ground cumin
  • 1/2 tsp coarse salt
  • 1/4 tsp freshly¬†ground black pepper
  • dash cayenne pepper, optional
  • sour cream, creme fraiche, or plain Greek yogurt, for serving, if desired
  • fresh cilantro, for serving, if desired
  • lime wedges, for serving, if desired
  1. In a large skillet, heat olive oil over medium heat. Add the onions, diced chicken, and sliced sausage; sauté until onions are tender and chicken is cooked through.
  2. Put the drained beans in a 4 to 6-quart slow cooker; add the skillet mixture and all remaining ingredients except the garnishes (sour cream (etc.), cilantro, and lime wedges).
  3. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. (I cooked mine on low for 7 hours.)
  4. To serve, top with a dollop of sour cream/yogurt/creme fraiche, sprinkle of chopped cilantro, and a lime wedge, as desired.

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Slow-Cooker Pulled Chicken Sandwiches

IMG_9718

I can’t believe it, but I am tired of pulled pork. What is even more surprising is that my husband is in agreement! This was a nice variation and the sauce was tasty with a subtle spicy kick; I omitted the liquid smoke as I am not partial to smoky flavor. The chicken was really moist even after five hours in the slow-cooker too. This recipe was adapted from Cook’s Country Magazine, via cookingwithauntjuju.com and talkingonmagazines.com. Perfect to feed a crowd. Perfect for guests because it can be made ahead of time and reheated in the slow-cooker prior to serving. We ate it with Provencal Tomatoes and corn on the cob but it may have needed coleslaw and potato salad (too?!?). Next time… ūüôā Nice!

Yield: Serves 10 to 12

  • 4 (10-12 oz) bone-in split chicken breasts
  • 8 boneless, skinless chicken thighs
  • coarse salt and freshly ground black pepper
  • 1 large sweet onion, finely chopped
  • 2 T vegetable oil
  • 6 garlic cloves, minced
  • 2-3 tsp chili powder
  • 2-3 tsp chipotle chili powder
  • 1/4 tsp cayenne pepper
  • 4 oz (1/2 cup) tomato paste
  • 1 cup ketchup
  • 1/3 cup molasses
  • 2 T brown mustard
  • 4 tsp apple cider vinegar
  • 4 tsp Sriracha or other hot sauce, plus more for serving, if desired
  • 3/4 tsp liquid smoke, if desired
  • 12 sandwich rolls (I prefer potato rolls)
  1. Pat chicken dry with paper towels. Generously season with salt and pepper.
  2. Combine onion, oil, garlic, chili powders, cayenne, and tomato paste in a microwave-safe bowl and microwave until the onion softens slightly, about 3 minutes.
  3. Transfer the onion mixture to the slow-cooker and stir in the ketchup, molasses, mustard, and cider vinegar.
  4. Add the chicken to the slow-cooker and toss to combine with sauce. Cover and cook on low for 5 hours, or until chicken shreds easily with a fork.
  5. Transfer cooked chicken to a cutting board or rimmed baking sheet and loosely tent with foil. Let rest for 15 minutes.
  6. Using a ladle or large spoon, skim the fat off the surface of the sauce. Discard.
  7. Stir the hot sauce and liquid smoke (if using) into the sauce. Cover to keep warm.
  8. Remove and discard chicken breast skin and bones. Coarsely shred the breast meat using 2 forks. Roughly chop the thigh meat into 1/2-inch chunks.
  9. Return the meat to the slow-cooker and combine with sauce. Season with salt and pepper, if necessary. Serve on sandwich rolls with hot sauce to pass at the table, if desired.

IMG_9715

One Year Ago:

Slow Cooker Barbecued Pulled Pork

I try different recipes for pulled pork all of the time.  This one is really EASY and great.  I love that it is made in a slow cooker!  I used Sriracha hot sauce instead of sambal oelek.  This recipe is from Food and Wine.

  • 2 small onion, finely chopped in a food processor
  • 1 cup ketchup
  • 1/4 cup dark brown sugar
  • 3 tablespoons cider vinegar
  • 2 tablespoons molasses
  • 1 tablespoon Dijon mustard
  • 2 teaspoons¬†sambal oelek¬†or other Asian chile sauce such as Sriracha
  • 4 1/4 pounds boneless pork shoulder, trimmed and cut into 4 pieces (or up to 5 pounds of Boneless Pork Shoulder Country Style Ribs)
  • coarse salt and freshly ground pepper

  1. Season the pork with salt and pepper and place in a slow cooker.
  2. In a medium bowl, mix the onion with the ketchup, brown sugar, cider vinegar, molasses, mustard and hot sauce. Cover the pork with the ketchup mixture.
  3. Cook on high until the pork is very tender, about 6 hours. Transfer the pork to a work surface and, using 2 forks, shred the meat.
  4. Pour the sauce into a large saucepan and bring to a boil. Cook over high heat until thickened, about 15 minutes. Stir the shredded pork into the sauce, season with salt and pepper and serve.
Make Ahead: The pulled pork can be refrigerated for up to 4 days. It may be best to store the meat and sauce separately and combine prior to serving.

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