Honey-Garlic Pork Tacos

  • 1 lb. boneless country ribs
  • 1/2 c. honey
  • 1/2 c. soy sauce
  • 1/4 c. plum jam
  • 1/4 c. hoisin sauce
  • 2 T. olive oil
  • 4-5 cloves garlic, minced
  • 1/2 c. diced onion
  • 1/4 tsp. crushed red pepper flakes
  • 1 T. cornstarch
  • Flour tortillas, for serving
  • Grated beauty heart radish, for serving
  • Black sesame seeds, for serving

Arrange the ribs in a pressure cooker or slow cooker so that they are not overlapping.

In a medium bowl, whisk together the honey, soy sauce, plum jam, hoisin, olive oil, garlic, onion, and crushed red pepper flakes; pour the sauce over the ribs. Cover the pressure cooker and cook over high pressure for 10 minutes; use the quick pressure release method for your pressure cooker to end the cooking cycle. Alternately, cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the pork is fully cooked.

Using two forks, shred the pork ribs into smaller pieces. Place the shredded pork in a large bowl.

In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry. Add the cornstarch mixture to the cooking liquids from the pork and sauté until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the pork, tossing to combine. Serve the pork tucked inside warm flour tortillas and topped with grated radish and sesame seeds.

  • Yields: 4 servings
  • Preparation Time: Pressure Cooker: 30 minutes, Slow Cooker: 4.5-5.5 hours
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.