KOREN PULLED PORK TACOS
Ingredients
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)
SLAW:
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
ASSEMBLY:
20 flour tortillas (6 inches), warmed
Optional: Thinly sliced green onions and additional Sriracha chili sauce
Directions
1. 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.
2. 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.
3. 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. ... so good