Subj : Crockpot N.Y. Times - 49
To   : Carol Shenkenberger
From : Dave Drum
Date : Wed Apr 03 2024 06:00:00

-=> Carol Shenkenberger wrote to Dave Drum <=-

 > MMMMM----- Recipe via Meal-Master (tm) v8.06
 >
 >       Title: Slow Cooker Pork Tacos w/Hoisin & Ginger
 >  Categories: Pork, Vegetables, Chilies, Breads, Herbs
 >       Yield: 7 servings

     8<----- SNIP ----->8
 >
 >       1 tb Sriracha sauce
 >     1/2    Bone-in pork shoulder; skin
 >            - & fat removed, about 5 lbs
 >      16    Flour tortillas; warmed
 >
 > MMMMM----------------------------SLAW---------------------------------

     8<----- SNIP ----->8

 >       1 ts Sriracha sauce; to taste
 >       1 sm Green cabbage; cored, sliced
 >            - thin
 >       2 md Cucumbers; peeled,
 >            - julienned
 >       2 md Carrots; peeled, julienned
 >       1    Asian pear; coreed, peeled,
 >            - julienned

 CS> Interesting but remove all the hot sauce and soap weed.

You're the cook, do as you like. But those amounts of Who Flung Foo
Sriracha (Rooster Sauce) are pretty mild given the amount of other
ingredients. .... really A single tablespoon against five pounds of
pork shoulder is, really, not a lot. And a teaspoonful with all of
the slaw veggies would be pretty well lost. And the rice vinegar will
moderate the heat quite a bit.

Cilantro, you're on your own. I agree that too much gives a soapy taste
reminiscent of the time my Granny caught me cussing when I was a wee lad.
But many dishes need "some" or they don't taste "right".

All of my pork taco recipes have some heat - but not a lot. And they
*all* have cilantro in them - as do many Mex, Tex-Mex and Cal-Mex dishes.

But, you're the cook. Suit yo'self.  Bv)= You might try a mix of half
flat-leaf (Italian) parsley and half cilantro. A friend who is sensitive
to soap weed does that and is happy with the results.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Marination Mobile's Spicy Pork Taco
 Categories: Pork, Breads, Marinades, Salads, Chilies
      Yield: 8 Servings
 
MMMMM----------------------------PORK---------------------------------
      2 lb Pork butt; partially frozen
           - and trimmed
  1 1/2 c  Spicy pork marinade

MMMMM----------------------------SLAW---------------------------------
    1/4    Head green cabbage; shredded
      1 c  Carrots; julienned
      1 bn Cilantro; rough chopped
      6    Green onions; cut 1/8" thick
      1 c  Pickled ginger vinaigrette
           Kosher salt

MMMMM---------------------------TACOS--------------------------------
    1/4 c  Oil
      8 oz Sliced white onions;
           - julienned
      2 oz Raw jalapeno; sliced
      2 tb Pure sesame oil
      2 tb Sugar syrup
    3/4 c  Marination Mobile's nunya
           - sauce (spicy red chile
           - paste can be used)
      3    Limes; in 24 wedges
    3/4 c  Pickled jalapenos
    1/4 c  Sesame seeds
     48    Corn tortillas
 
  This delicious dish fuses Korean & Hawaiian flavors.
  
  Marinate Spicy Pork: Slice partially frozen pork butt as
  thinly as possible. Add spicy pork marinade, mixing well
  by hand and making sure all pieces get coated. Allow
  pork to marinate for 36-48 hours before cooking.
  
  Prepare Slaw: Slice green cabbage very thinly. Add
  matchstick carrots, cilantro, green onions and toss
  together thoroughly. Add vinaigrette and salt, to
  taste, just before serving.
  
  Cooking Pork: Heat flat top skillet on medium to medium-
  high heat. Spread oil over flat top. Once skillet is
  hot, add onion and cook to soften, about 2 minutes. Add
  raw jalapenos and stir into onions. Break up the sliced
  pork and spread over the top of the onion mixture.
  Drizzle sesame oil over the top of the pork and mix
  together with the onions and jalapenos.
  
  Continue mixing pork periodically until it is cooked
  through. Be sure to break up the pork while cooking so
  that there are no large chunks. Drizzle the sugar syrup
  over the pork and mix together to cook sugar into pork.
  Be careful to do this quickly or the sugar will burn.
  
  Spicy pork should be a deep red color.
  
  Transfer to serving dish and hold for service.
  
  Taco Assembly: No more than 30 minutes before assembly,
  add the pickled ginger vinaigrette and kosher salt to
  slaw. Heat corn tortillas on flat top. For each taco,
  place 2 corn tortillas on a plate. Put 1 1/2 teaspoons
  of nunya sauce or spicy red chile paste down the middle
  of the two tortillas. Add about 1.25 ounces of the
  cooked spicy pork. Place about 1 ounce of dressed slaw
  on top of pork. Put one lime wedge in the corner. Put
  a pinch of pickled jalapenos in the opposite corner.
  
  Sprinkle sesame seeds on top. Serve and enjoy.
  
  Makes 24 tacos.
  
  From the kitchen of Marination Mobile of Seattle, Wa.
  
  From: http://abcnews.go.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... An improperly cooked turkey is a ticking Meat Bomb of Death. - FDA
--- MultiMail/Win v0.52
 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

.