Keep riding the fusion wave with a traditional Mexican slow-cooked pork that's bursting with bold Korean flavor.
1. Mince scallions, garlic, and ginger in a food processor.
2. Whisk together soy sauce, chili paste, vinegar, brown sugar, and minced scallion mixture; reserve half.
3. Trim excess fat from roast and discard.
4. Cut roast into 4 to 5 equal pieces; place in slow cooker.
5. Pour the water + half the soy sauce mixture over pork.
6. Cover slow cooker and cook pork until fork-tender on high heat, 3-4 hours.
7. Remove pork from slow cooker and using two forks, shred; tent with foil.
8. Transfer reserved liquid to a saucepan, bring to a boil over medium-high heat and reduce to 1 cup, about 10 minutes.
9. Add reserved soy sauce liquid to saucepan and heat through, then toss with pork.
10. Serve pork on tostadas with your choice of pickled sides.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (130g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 298 | ||
Calories from Fat: 206 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.9g | 31 % | |
Saturated Fat 7.9g | 40 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 80.5mg | 25 % | |
Sodium 265.4mg | 9 % | |
Potassium 353.5mg | 9 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2.1g | ||
Protein 19.4g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 298
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