Hands-on Time20 MinsTotal Time8 Hours 45 Mins
Yield: Serves 8 (serving size: 2 lettuce cups)
Bright flavors highlight this creative spin on weeknight dinner. Pickled carrots and radishes lend tartness to the dish while the orange peels and cinnamon add citrus and spice. You can make the pickled vegetables up to 5 days ahead.
Ingredients
- 1/2 cup unsalted chicken stock
- 1/4 cup lower-sodium soy sauce
- 2 tablespoons Asian chili-garlic sauce
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 4garlic cloves, smashed
- 2(1-inch-wide) orange peel strips
- 1cinnamon stick
- 2 1/2 pounds boneless pork shoulder roast (Boston butt), trimmed
- 1/2 cup white wine vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon crushed red pepper
- 1/2 cup matchstick carrots
- 1/2 cup very thinly sliced radishes (about 4 radishes)
- 16Boston lettuce leaves
- Fresh cilantro leaves (optional)
Nutritional Information
- Calories 226
- Fat 10g
- Satfat 4g
- Unsatfat 6g
- Protein 29g
- Carbohydrate 3g
- Fiber 1g
- Sugars 1g
- Added sugars 1g
- Sodium 525mg
- Calcium 3% DV
- Potassium 16% DV
- Calories 226
- Fat 10g
- Satfat 4g
- Unsatfat 6g
- Protein 29g
- Carbohydrate 3g
- Fiber 1g
- Sugars 1g
- Added sugars 1g
- Sodium 525mg
- Calcium 3% DV
- Potassium 16% DV
How to Make It
Step 1
Stir together the chicken stock, soy sauce, chili-garlic sauce, black pepper, salt, garlic, orange peel strips, and cinnamon stick in a 5- to 6-quart slow cooker. Add the pork shoulder, turning to coat on all sides. Cover and cook on LOW until tender when pierced, about 8 hours.
Step 2
Transfer the pork to a cutting board, reserving the cooking liquid in the slow cooker. Let the pork rest 5 minutes. Shred the pork with 2 forks into bite-sized pieces.
Step 3
Skim the fat from the top of the cooking liquid in the slow cooker, if desired. Remove and discard the garlic cloves, orange peel strips, and cinnamon stick. Transfer the cooking liquid to a medium skillet, and bring to a boil over high. Boil until the sauce is syrupy and reduced to about 1/4 cup, about 10 minutes. Toss the shredded pork with the sauce.
Step 4
Stir together the vinegar, sugar, and red pepper in a small saucepan; bring to a boil over high. Add the carrots and radishes. Remove from the heat, and let stand 15 minutes. Drain the pickled vegetables, discarding the liquid.
Step 5
Spoon about 1/4 cup of the pork mixture onto each lettuce leaf, and top with 1 tablespoon of the pickled vegetables. Garnish with the cilantro leaves, if desired.
Step 6
Multicooker Directions: In Step 1, stir together the chicken stock, soy sauce, chili-garlic sauce, black pepper, salt, garlic, orange peel strips, and cinnamon stick in the inner pot of a 6-quart multicooker. Add the pork, turning to coat. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the pork is tender, about 8 hours. Turn off the cooker. Complete Steps 2 through 5.
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