This recipe uses a mixture of hoisin and fish sauces as braising liquid, and is a riff on an old Corinne Trang recipe for wok-fried rib tips. It results in a tangle of pulled pork that is best accompanied by a bright and crunchy slaw, and served on warm flour tortillas that recall the soft pliancy of Chinese bao. Cooking time will vary depending on the slow cooker you’re using, but generally the meat begins to fall apart nicely in the neighborhood of 5 to 7 hours. And of course you don't need a slow cooker. To make the dish in a covered dutch oven, cook in a 325-350 degree oven for 4 or 5 hours, or until the meat shreds easily from the bone.
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Serving Size: 1 to 8 serving (325g | ||
Recipe Makes: 6 to 8 servi | ||
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Calories: 177 | ||
Calories from Fat: 51 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 0.6mg | 0 % | |
Sodium 1311.8mg | 45 % | |
Potassium 554.8mg | 15 % | |
Total Carbohydrate 30.2g | 9 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 22.5g | ||
Protein 5g | 7 % | |
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: 177
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