Ginger Honey Pulled Pork

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.