Slow-Cooked Hoisin Pork Wraps with Peanut Slaw
Hoisin and Ginger Shredded Pork
6 pounds pork butt, trimmed of thick fat
Salt and pepper
6 cloves garlic, smashed
1 large piece fresh ginger, about five inches long
1 bottle hoisin sauce (12-15 ounces)
Rub the trimmed pork shoulder all over with salt and fresh cracked black pepper. Put in the slow cooker (cut in pieces first, if necessary). Add the smashed garlic cloves, tucking them around the pork. Peel and grate the ginger and put it in too. Pour the hoisin sauce over everything. Cover and cook on low for about 10 hours or overnight.
When finished and tender, use two large forks to shred the meat and mix it with the sauce.
Hoisin and Ginger Shredded Pork
6 pounds pork butt, trimmed of thick fat
Salt and pepper
6 cloves garlic, smashed
1 large piece fresh ginger, about five inches long
1 bottle hoisin sauce (12-15 ounces)
Rub the trimmed pork shoulder all over with salt and fresh cracked black pepper. Put in the slow cooker (cut in pieces first, if necessary). Add the smashed garlic cloves, tucking them around the pork. Peel and grate the ginger and put it in too. Pour the hoisin sauce over everything. Cover and cook on low for about 10 hours or overnight.
When finished and tender, use two large forks to shred the meat and mix it with the sauce.