Red Hot Sriracha by Melissa Petitto

Author:Melissa Petitto
Language: eng
Format: epub, mobi
Published: 2014-08-26T11:47:24+00:00

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sriraCha pulled-pork taCos

with piCkled onions

If you think slow cookers are just for moms, well, get over yourself—unless you’re one of those hipster types who eschews fuss-free cooking with guaranteed results.

In that case, just stop reading.

Ingredients

SPICE RUB

¼ cup (60ml/2fl oz) sriracha

¼ cup (30g/1oz) chili powder

1 tablespoon kosher salt

1 tablespoon light brown sugar

2 teaspoons ground cumin

1 teaspoon cayenne pepper

1 teaspoon Mexican dried oregano

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon ground cinnamon

1⁄8 teaspoon ground cloves

Cooking Instructions

1.

To make the spice rub, combine the sriracha, chili powder, salt, brown sugar, cumin, cayenne, oregano, onion powder, garlic powder, cinnamon, and cloves in a small bowl and mix well.

2.

Rub the pork roast with the spice rub and marinate in a covered bowl in the refrigerator overnight.

3.

To cook the pork, heat the olive oil in a large frying pan over medium-high heat.

Add the marinated roast and sear until brown on all sides, about 12 minutes total.

4.

Place the seared roast in a slow cooker. Cook on low for 6 to 8 hours, until the pork is falling apart and tender. If you don’t have a slow cooker, transfer the roast to a Dutch oven and cook at 300°F (150°C) for 4 hours.

5.

Transfer the roast to a cutting board. Allow the juices in the slow cooker or Dutch oven to cool, then skim off all the fat, leaving only the juices.

6.

Cut the roast into large chunks. Using two forks, shred the meat. Return the shredded meat to the slow cooker and toss to coat with the roast juices.

7.

To serve, pile the pulled pork onto warmed corn tortillas and garnish with cilantro, pickled onions, limes, and avocado.

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