Hey all! I hope that your Christmas holiday was amazing! We had an unbelievable holiday. A beautiful snowy white Christmas in Colorado, tons of family, friends and dogs, along with tons of love and of course too much food! I really can’t remember such a nicer day! I am so blessed for the simple things in life that can make me so happy! See the picture below… Eight of us sitting on one couch by the fire wearing our new cozy cabin socks. These kind of memories are priceless and finished off our day with a giant smile!
So this being my last post of 2015 and given that it is “Taco Tuesday” (by now you should have guessed that I LOVE tacos), I decided to to make my Asian Pulled Pork (one of my other favorite foods too) into my favorite vessel for eating food, tortillas. I love this recipe because you can make it quick, throw it in the oven (or crock pot if that’s your thing) and eat it for days. The Asian flavors make this a unique pulled pork and unlike anything that you have probably tried. I’m a braised meat and Asian flavored kinda gal so this is perfect for me and I hope that you agree! So next time you need an easy thing to make, make this. Perfect for your next party because you can serve it on hamburger rolls or like me in tortilla’s! Would also be great served over rice and the slaw on the side! One dish, limitless possibilities!
Considering it still is the holiday season, I had a ton of activities going on. Parties, a dinner get together at my pad, dinner with friends, the annual Blossoms of Lights at the Denver Botanic Gardens and the biggest and over the top SURPRISE, tickets to the Bronco’s vs Bengals game Monday night! Are you kidding me? Yep! Life long family friends who live in Cincinnati (where I grew up by the way) got tickets in Denver to see our teams play! How exciting!!! My Dad and I who are now die hard Bronco’s fans joined our friends who are die hard Bengals fans watch the game! Wow! I have never experienced a nationally televised NFL game let alone a game that was so important for both our teams to win! Besides the night being so damn cold (and me wearing more layers than I have ever had on in my life) it was so much fun. Sky divers landing on the field, lots of fireworks, a pumped up crowd, tons of noise, three hot chocolates with schnapps and of course the HUGE win by the Bronco’s all made for one terrific evening! I am so lucky and blessed to have these great experiences even though I am still cold even after two hot showers and a bath! LOL!
Thank you for all your support in 2015 and I wish you all a Happy and Healthy new year filled with tons of love and JOY! Peace to All!
- [br][b]For the Asian Pulled Pork[/b][br]
- 1 5 pound pork shoulder
- 1 onion, diced
- 6-8 garlic cloves smashed
- 1 tbs grated fresh ginger
- 1/2 cup Hoisin sauce
- 1 tbs sesame oil
- 1/2 cup soy sauce
- 1/4 cup rice wine vinegar (not seasoned)
- 2 tsp fish sauce
- 3 tbs honey
- 1 tbs garlic chili paste
- 2 cups chicken broth
- Chinese Five Spice powder
- olive oil
- [br][b]For the Asian Cole Slaw[/b][br]
- 1 bag cole slaw mix
- 1 red pepper, chopped small
- 1/2 bunch green onions, chopped small
- 1/2 cup fresh cilantro, chopped fine
- 1/2 jalapeno pepper, minced
- 1 clove garlic, minced
- 2 tsp fresh ginger, minced
- 1/4 cup rice wine vinegar
- 2 tbs hoisin sauce
- 2 tbs honey
- 2 tbs soy sauce
- 2 tsp sesame oil
- 1/2 cup vegetable oil
- [b]For the Asian Pulled Pork[/b]
- Coat the bottom of a large Dutch oven with olive oil and heat to a medium high temperature. Season the pork shoulder with about a tsp of salt, pepper and Chinese five spice powder on each side. Brown the meat on both sides, remove and set aside.
- In the same pan, add the onions, garlic and ginger and cook for about 3 minutes. Add the meat back to the Dutch oven.
- In a medium sized bowl whisk together the Hoisin sauce, sesame oil, soy sauce, vinegar, fish sauce, honey and garlic chili paste. Pour over meat and add the chicken broth to the pan and cover.
- Bake in a 300 degree oven for about 4 hours or until the meat pulls apart easily.
- Strain the cooking liquid, remove the fat and add back to the meat. (I didn’t need all the liquid so adjust to your liking).
- [b]For the Asian Slaw[/b]
- In a medium sized bowl add the cole slaw mix, red pepper, green onions and cilantro. Toss until well incorporated.
- In another medium sized bowl whisk together the garlic, ginger, jalapeno, vinegar, hoisin sauce, honey, soy sauce and sesame oil until incorporated. Slowly whisk in the vegetable oil until the dressing becomes thick.
- Pour the dressing over the slaw and toss until well combined.
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