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!

Sriracha Honey Barbeque Sauce Recipe

SrirachaHoneyBBQSauce
Sriracha Honey Barbeque Sauce Ingredients:
16 ounces of tomato sauce
1 stick unsalted butter
1/2 cup honey
1/4-1/2 cup of brown sugar, if you like it really sweet use the 1/2 cup
1/4 cup Sriracha
1/4 cup of Cider vinegar
1/4 cup sweet Vidalia onion small diced
2 T Worcestershire sauce
2 tsp fresh minced ginger
1-2 tsp fresh lime juice will help balance out the sugar
1 tsp fresh minced garlic
salt and pepper to taste

Instructions:
1. Heat butter over medium heat and sweat out the onions until translucent and then add the garlic and let it bloom. You can use less butter if you wish but in this recipe more is better it will coat the ribs if you are using it as a basting sauce, or pulled pork better.
2. Add the rest of your ingredients and let simmer for at least an hour so all of the flavors are well blended. I usually let simmer for a couple of hours if I have the time. Makes it thicker as it reduces.

Sriracha and Brown Sugar Bacon Wrapped Chicken Bites

Bacon-Wrapped-Sriracha-Chicken-Bites
Private Dinner Party Services and Personal Chef Austin Texas

If you love sweet and savory you are going to love these Sriracha Brown Sugar & Bacon Wrapped Chicken Bites. If you are serving these for your guest they are going to absolutely love them, and you had better make plenty they will be the first to go. So depending on the amount of people you are going to be serving you might need to double or even triple your recipe.

I remember when I thought Sriracha was going to go out of business so I went out and bought a few cases of the spicy garlicicky deliciousness! I have a love for Thai food and I also love spicy flavors so Sraricha was a big hit from the very beginning with me. I have been using that as a back note in many of my dishes for sometime that require a little heat and I have had people comment on how much they loved the dish and it has been my little secret. It seems the whole world now is falling in love with Sriracha. I have many other recipes that I will be sharing at some point it is hard to part with the time to get them added though. I have a great Sriracha and Ginger BBQ sauce that I use on Ribs and Pulled Pork Sandwiches that I will try to get posted in the next day or so. It might be a good one to try for the Fourth of July if you want to heat things up a bit 🙂

Ingredients:
• 1 lb Skin off, Organic Chicken Breast 4-6 pcs depending on the size
• 1 lb Thick Maple Bacon
• 1 1/2 cup Brown Sugar
• 1/2 cup Coconut Oil
• 3 T fresh squeezed Lime Juice
• 3 T Sriracha Sauce
• 2 T of fresh Cilantro
• 1 T fresh minced Garlic
• 1/2 t Salt
Instructions:
1. Whisk together coconut oil, 1/2 c brown sugar, salt, fresh lime juice, minced garlic, cilantro and Sriracha sauce and pour into a large plastic Ziploc bag.
2. Cut the chicken into bite sized pieces and add it to the bag or container with a lid. Once all of the chicken pieces are in the bag, shake the bag to coat the chicken with the marinade and refrigerate for a minimum of 1 hour, I usually like to do it for 3-4 they are much more flavorful.
3. Take 1 pound of bacon and cut each slice into two pieces. Wrap the bacon around the chicken pieces and secure with a wooden skewer or toothpick.
4. There is 1 cup of brown sugar allocated for this step you can use more or less if you like. Coat the bacon wrapped chicken with a liberal coating of brown sugar for each piece and place on a lightly greased sheet pan (I typically use Pam). If you want it extra spicy take some Sriracha and brown sugar and mix it to a paste like consistency and brush on top of the bacon.
5. Convection bake at 350 degrees for 30 minutes. If you have convection oven you will probably get more browning than the regular ovens, so if you are happy with the browning then you can serve immediately. If you do not have a convection setting on your oven and did not get good carmelization then you might want to turn on the broiler for about 3-5 minutes and watch constantly so you will not burn. Char is good, but burned brown sugar not so much!!!