Sweet Sriracha Slow Cooked Pulled Pork Tacos

Asian Pulled Pork Tacos

Personal Chef Austin Texas

Ingredients:
2-3 pounds pork shoulder roast
1 cup soy sauce
3/4 cup brown sugar
3/4 cup water
3 Tablespoons of sriracha chili sauce
8 flour or corn tortillas
1/2 cup small diced carrots
1/4 cup of chopped fresh cilantro
1/4 cup of honey
1-2 scallions cut and use the green part into 1/4 inch pieces
1-2 toes of garlic crushed and minced
1 teaspoon of salt
1/2 teaspoon of fresh minced ginger
1/2 teaspoon of fresh lime juice (save the rest for a little squeeze on the finished product if you wish)

Directions:
Place pork shoulder roast in the crock pot fat cap side up if there is one, trim the excess. Add the brown sugar, salt and honey to the soy and water and mix to try and dissolve it just a bit. Add the sriracha, ginger and garlic to the soy mixture and give that a little stir to blend in the flavors a bit. Pour the liquid over the pork roast and then add the carrots and cilantro on top of the roast. Cover ; cook on LOW 8 hours or until meat is tender. Remove pork from slow cooker and shred the roast using 2 forks. Add 1/2 cup cooking juices to moisten pork and more if needed. Serve on a warm tortilla with the sriracha slaw mix/ DELISH!!!!

** Slaw garnish or topping for pulled pork taco: 1 package of cole slaw mix, 1 Tablespoon of frech cilantro rough chop, 1 Tablespoon of sriracha, and 1/4 cup of mayo. Mix the srirachi with the mayo and then fold into your cilantro slaw or cabbage mix serve on top of your tacos when ready to grub down! You can also add a fresh squeeze of lime and some sweet onion slices if you wish. These are some of my favorite things to eat!

Easy Garlic Ginger Chicken Recipe

GarlicGingerChicken
Personal Chef Austin Texas

Ingredients
4 boneless skinless organic chicken breasts
4 garlic cloves, minced
3 tablespoons brown sugar
1 tablespoons of soy sauce
1 tablespoon olive oil
1 -2 teaspoon of fresh ginger
1 tsp of fresh cilantro or chives to garnish if desired
salt and pepper to taste

Instructions:

1. Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
2. In small saute© pan, add your oil or butter and saute© garlic and ginger until it blooms.
3. Remove from heat and add the brown sugar and soy sauce. I usually add cilantro and even sometimes a curry just depends on my mood.
4. Place chicken breasts in the prepped baking dish and cover with the garlic ginger sugary soy mixture.
5. Add salt and pepper to taste.
6. Convection Roast or Bake uncovered for 15-20 minutes, or until juices run clear. You will want to make sure you do not overcook because it could be dry, but make sure not to under cook either you never want to serve raw chicken. Garnish with chives or cilantro and serve with a rice dish as a side.

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