Korean Pulled Pork Tacos with Cashew Broccoli Slaw

Korean Pulled Pork Tacos and Cashew Broccoli SlawThere’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!

Sunny SeedsIn 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

Korean Pulled Pork Tacos
2 -3 lbs. pork shoulder (pork butt), cut into large chunks
1 cup hoisin sauce
4 garlic cloves, minced
6 scallions, sliced
1 tsp. ground ginger
1 Tbs. freshly grated ginger root

1 cup chicken broth

Slaw
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 slow cooker. Combine hoisin with garlic, scallions, ground ginger, ginger root and broth; pour over pork and toss to coat each chunk of pork. Cover slow cooker and cook on low for 8-10 hours, or until pork is very fork-tender.

Pressure Cooker Method
Place pork into pressure cooker pot. . Combine hoisin with garlic, scallions, ground ginger, ginger root, and broth; pour over pork and toss to coat each chunk of pork. Cover pressure cooker with lid and lock into place. Choose high pressure and set timer for 65 minutes. When timer goes off, use natural release method. When pressure is released, check pork to make sure it’s fork-tender. (Depending on how much pork you are using, you may need a few additional minutes in the pressure cooker.)

Meanwhile, toss broccoli slaw with vinegar, brown sugar and salt. Chill slaw until ready to serve pork. Just prior to serving slaw, toss in cashews.

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.

Serves 5-6

 

Now You’re Cookin’,
Chef Alli 

 

**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:

Dark Chocolate Holiday Bark

Brittle Making Tips

Baby Kale, Broccoli, and Brussels Sprouts Slaw with Bacon

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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