Ginger Honey Pulled Pork
This past week, for meal prep, I made something great that I had never made before. I had about three pounds of pork butt in my freezer, and I wanted to make something with them! So, I devised an idea for a dish with Asian and Vietnamese elements. I’ve had this little jar of Hot Honey that my wife gave me as a Christmas gift a while ago, and I hadn’t ever found a good use for it. It’s much too spicy on its own; however, it added such an excellent depth of flavor when I used it in this pork. It even tasted nutty when I added cheese to the finished product.
ENTRÉEMEAT RECIPES
Alcuin
10/11/20191 min read
This recipe is conveyed here more as a test and has vague instructions.
I made this in my slow cooker on Monday morning, and it finished cooking that evening. I used a handful of ingredients that I had on hand.
Three pounds of pork butt are cut into hand-sized chunks.
One 1.88 oz jar of “Mike’s Hot Honey.”
One small ginger finger.
One small lime
Four cloves of garlic
a dash of white pepper
1 cup of soy sauce
Two tablespoons of olive oil
I started by searing the pork in olive oil on the stovetop. While cooking, I peeled the ginger with a spoon. (It’s the best way to do it!).
I then minced the ginger and garlic, added both to a bowl with the honey, lime, soy sauce, and pepper, and whisked it together. Once the pork had a light sear on all sides, I placed it into my crockpot and poured the sauce over it. I turned it on high and let it cook for 6-8 hours until fork tender.
To serve this, I made some White balsamic honey ginger carrot ribbons. A while ago, when visiting Charlottesville, Virginia, we went to an oil and vinegar shop and got some excellent infusions. I used one of them with these. All I did was take a peeler to the carrots, and once the skin was off, I kept using it to get long, thin ribbons of carrots. I placed those into a bowl, tossed them with a tablespoon of the balsamic, and let them rest.


Mission makes these Carb-Balance Tortillas, which I am a little obsessed with. They pack a whole lot of fiber and taste great! To make the wraps, I used one as a base, then layered sour cream, lettuce, carrots, cilantro, pulled pork, pickled sumac onions, and cheddar cheese. It made for a colorful dinner.


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