-
1
Prepare the pork: Place a saute pan over medium-high heat.
-
2
After a minute or so, swirl in the sesame oil and then the onions, stirring to combine.
-
3
Saute for about 5 minutes, then add the garlic and continue to cook until the onions are soft and becoming translucent.
-
4
Turn off the heat, stir in the ginger and set aside.
-
5
Add the hoisin sauce and the fish sauce to the pan, and stir to combine, loosening the mixture with a little less than half a cup of water.
-
6
Add sriracha sauce to taste.
-
7
Put a few spoonfuls of the sauce in the bottom of a slow cooker, then nestle the pork on top of it.
-
8
Pour the remaining sauce over the top of the pork.
-
9
Cover the slow cooker and cook on low for 5 to 7 hours, or until the pork shreds easily with a fork.
-
10
Remove the pork from the slow cooker and allow to rest for a few minutes.
-
11
Meanwhile, make the slaw: Put the vinegar, ginger, sesame oil, neutral oil and sriracha sauce in a large bowl and whisk to combine.
-
12
Add the cabbage, cucumbers, carrots and Asian pear and toss to combine.
-
13
Shred the pork with a pair of forks.
-
14
Discard bones.
-
15
Return the pulled pork to the slow cooker and stir to combine with the juices.
-
16
Serve with the slaw and warmed tortillas, with the cilantro on the side.
