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!

Sweet Honey Baked Ham Recipe

Sweet Honey Baked Ham a Recipe for the Perfect Holiday Ham
Ingredients needed:
10 – 14 lbs – whole bone-in ham
1 1/4 cup packed brown sugar, you can use less but you probably don’t want to!
1/2 cup whole grain brown mustard
1/2 cup local honey
1- 6 fl oz. of dole pineapple juice
1/8 tsp of pumpkin pie spice
1/8 tsp of cinnamon
1 pinch of ground clove powder
aluminum foil
This is to thicken the cooking liquid to make a sauce or glaze to serve with the ham: 1-2 Tablespoons of cornstarch to 1 T of water = slurry to thicken broth for sauce
Directions:
Take the ham out of the package and trim away excess fat. Wash and pat the ham dry.
** If you want to soak overnight to remove all impurities that is okay too, just make sure it is completely dry before adding the sugar mix.
In a medium size mixing bowl, add all the ingredients except the cornstarch that is for later. You will mix the brown sugar, mustard, honey and pineapple juice. Mix until a slurry or paste is made. .
Line baking pan with foil and give a light coating with a non stick spray.
Place ham on foil and spread this awesome sugary, honey sweetness on top, but only use 3/4 of it.
Cover with foil and cook for about 3 hours and then uncover, baste and pour the rest of your mix, cover and finish baking for about another hour or so.
Bake at 350° for a total of 4 hours, or until done.
While your ham is resting you can make a nice glaze to serve with it. Remove most of the sauce/juice from the pan you baked your ham in. Add that to a medium saucepan over medium heat. Once it starts to get almost to a boil add your slurry of cornstarch and water to thicken to desired consistency. This will happen quickly, turn off your heat source. Serve later with your ham. Let the ham rest for about 30 minutes to an hour and then slice and serve for your guests.

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