Generously season the pork all over salt & black pepper.
Heat the oil in a large saute pan over medium-high heat.
Sear the pork in the pan until well browned on all sides, about 3 minutes per side.
Transfer the seared pork to a large 6-quart slow cooker and set aside.
Keep the pan over medium-high heat then add the onion, garlic, ginger, water, soy sauce, honey, and crushed red pepper to the pan and use a wooden spoon to scrape the bottom of the pan to release any stuck on bits. Cook, stirring often, until it thickens a bit, about 3 minutes.
Transfer the contents of the pan into the slow cooker over top of the pork.
Place the lid on the slow cooker then cook, on LOW, until pork is very tender, 7 to 8 hours.
Use two forks to shred the pork, discarding the bone, then taste and season with additional salt & pepper if needed.
THE SLAW:
In a large mixing bowl stir together the oil, vinegar, lime juice, soy sauce, and peanut butter until well combined.
Add the cabbage, onion, and carrot to the bowl and stir to coat in the dressing.
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