There’s nothing like a great team. Would you agree? Peanut Butter and Jelly. Baseball and hot dogs. Sonny and Cher. And in Chef Alli’s Farm Fresh kitchen, nothing pairs better with warm, tender Pulled Pork than a bright crispy, crunchy slaw made with Kansas Cashews!
On WIBW this morning Mr. Jason Walker introduced us to another great team- the Kansas Department of Agriculture and From the Land of Kansas! Jason is the director of public relations at the Kansas Department of Agriculture where he helps support and promote great Kansas products and tourism. With over 300 companies, From the Land of Kansas is only one piece of the big Kansas economic pie, but it sure is a tasty one!
In the recipe today I use Sunflower Food Company’s honey toasted cashews to give it a little crunch. Sunflower Food Company sells a variety of items including these delicious nuts, popcorn that pops right off the cob, and something called “Critter Poop!” Better known as “Sunny Seeds“. They’ve wrapped Kansas sunflower seeds in chocolate with a candy coating and then they package it in some very creative ways. As the school year winds down, anything from Sunflower Food Company would make a perfect gift for a teacher, coach, or administrative professional (don’t forget administrative professionals day on April 27th!)
Korean Pulled Pork Tacos with Cashew Broccoli Slaw
1 cup chicken broth
1 lb. bag broccoli slaw mix
3 Tbs. rice wine vinegar
2 Tbs. brown sugar
pinch of kosher salt
2/3 cup Sunflower Foods Co. Honey Toasted Cashews
small flour tortillas
Slow Cooker Method
Place pork into a greased slow cooker. In a small bowl, combine hoisin with garlic, ground ginger, ginger root and broth; pour over pork and toss to coat each chunk of pork. Cover slow cooker and cook pork on low for 8-10 hours, or until pork is very fork-tender.
Electric Pressure Cooker Method
Place pork into electric pressure cooker (EPC) pot. In a small bowl, combine hoisin with garlic, ground ginger, ginger root, and broth; pour over pork and toss to coat each chunk of pork. Lock EPC lid into place and choose High Pressure setting 50 minutes. When timer sounds, use a full natural release to remove all pressure from EPC. Check pork to be sure it’s fallin’-apart-fork-tender; if pork isn’t as tender as you’d prefer, give it another 10 minutes under High Pressure.
Meanwhile, in a mixing bowl combine vinegar, brown sugar and salt; add broccoli slaw and toss well to coat.
Remove pork to a platter and shred; return shredded pork to sauce in cooker and toss to coat. Serve pork topped with slaw in warm tortillas or slider buns, or for a low carb option, serve pork and sauce over bowls of slaw. Garnish either option with cashews! Serves 5-6
Let’s Get You Cookin’,
**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, April 2016. To order your favorite From the Land of Kansas products and ingredients, visit our new ecommerce site!
Looking for some more NUTTY recipes? Here you go:
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