Slow Cooker Asian Pulled Pork Tacos

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  Pork Tenderloin, Boneless(1814g)

  The leanest pork cut. Do not confuse with pork loin (wider, fattier).

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  1 teaspoon kosher salt
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  1/2 teaspoon ground black pepper
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  Garlic(360g)
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  Ginger, Fresh Root(30g)
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  Hoisin sauce(397g)
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  Tortilla, Corn, 6-Inch
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  Broccoli Slaw(340g)
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  Peanuts, Dry Roasted(240g)
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  Green Onion (Scallion)
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  Cilantro, Fresh(240g)
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  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Vinegar, Rice(30g)
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  Honey(15g)
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  Soy Sauce, Low Sodium(15g)

Instructions

1. 1Pat the pork tenderloin dry and season with salt and pepper. Mince the garlic and grate the ginger, then set aside.
2. 2Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, sear the pork on all sides for 3–4 minutes per side until deeply browned, then transfer to a plate.
3. 3In the same pot, cook the minced garlic and grated ginger over medium heat for 1–2 minutes, stirring constantly, until fragrant. Add the hoisin sauce and stir to combine, then return the pork to the pot and reduce heat to low.
4. 4Cover and simmer for 40–50 minutes over low heat, checking at 40 minutes. The pork is done when an instant-read thermometer inserted into the thickest part reads 145°F and the meat is tender enough to shred easily with forks.
5. 5Remove the pork to a cutting board, shred with two forks, then return to the pot and stir to combine with the sauce. Keep warm over the lowest heat setting.
6. 6In a large bowl, combine the broccoli slaw, dry roasted peanuts, sliced green onions, and fresh cilantro. In a separate small bowl, whisk together the rice vinegar, honey, and low-sodium soy sauce until emulsified, then pour over the slaw and toss thoroughly.
7. 7Divide the shredded pork and sauce evenly into 8 airtight containers while hot, then let cool before sealing. Divide the broccoli slaw into 8 separate containers and refrigerate.
8. 8To serve, warm the corn tortillas in the microwave covered with a damp towel for 30–45 seconds until pliable, fill each with pulled pork, and top generously with broccoli slaw.