Asian Pulled Pork Tacos (Slow-Cooker) with Sweet and Spicy “Barbecue” Sauce

Recipe

So when I made this, I made this for Normy for when he got back from his work trip from Georgia! Normy LOVES pork so I was like I have to make him pork when he gets back! A welcome home meal from his Jamie! Nothing says lovin like something cooked from Jamie’s kitchen!

4 pounds Boston Butt pork roast (mine had a bone, but you could go boneless too), cut into 4 equal pieces
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1/2 cup low-sodium soy sauce
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1/2 cup hoisin sauce
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1/4 cup rice vinegar
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1/4 cup honey
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1/4 cup orange juice
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3 tablespoons ketchup
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3 cloves garlic, minced
1 1/2 tablespoons fresh ginger, peeled and grated
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2 tablespoons sesame oil
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1 teaspoon Sriracha hot sauce (optional)
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1/8 teaspoon ground cloves
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1/4 teaspoon ground cinnamon
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1/4 teaspoon ground black pepper
1/2 teaspoon coarse salt
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Sliced green onions (for garnish)
Sesame seeds (for garnish)

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For the Sweet and Spicy “Barbecue” Sauce: (makes about 3/4 cup)
6 tablespoons hoisin sauce
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3 tablespoons rice vinegar
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3 tablespoons low-sodium soy sauce
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3 teaspoons sriracha
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For the Cucumber “Salad”:
1 cucumber, peeled and thinly sliced
1/4 large red onion, thinly sliced
1/4 teaspoon red pepper flakes (or to taste)
A few shakes of rice vinegar (to taste)
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10 (or more) Corn or Flour Tortillas (if you’ll be serving taco-style)

For the Pork:

Place cut pork in slow cooker.
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Mix together all other ingredients (except the green onions and sesame seeds), and pour over pork.

Cover, and cook on low for about 6.5 – 8 hours.
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When the pork is finished cooking, remove it from the slow cooker, separate and discard fatty parts and bone.

Shred the pork with two forks.
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You can serve it at this point, or you can skim the top of the “broth” in the slow-cooker to remove some of the fat, then place the shredded pork back in the pot with the remaining broth.

If you would like to crisp and caramelize some edges of the meat before serving, place it on a foil-lined cookie sheet, drizzle some broth over the top, and broil it until the edges are deep brown and slightly crisped.

Serve over tortillas with hoisin barbecue sauce, sliced green onions, and sesame seeds. Add Cucumber “Salad” if desired.
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For the Hoisin “Barbecue” Sauce:

In a small bowl, whisk together all ingredients.
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Refrigerate any leftovers.

For the Cucumber “Salad”:

Combine cucumbers and onions in a bowl. Sprinkle with red pepper flakes and vinegar and toss.

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