Slow-Cooked Hoisin Pork Wraps with Peanut Slaw

Recipe from Faith Durand of TheKitchn.com.

Hoisin and Ginger Shredded Pork:

• 6 pounds pork butt, trimmed of thick fat
• Salt and pepper
• 6 cloves garlic, smashed
• 1 large piece fresh ginger, about five inches long
• 1 bottle hoisin sauce (12-15 ounces) (see note)

Rub the trimmed pork shoulder all over with salt and fresh cracked black pepper. Put in the slow cooker (cut in pieces first, if necessary). Add the smashed garlic cloves, tucking them around the pork. Peel and grate the ginger and put it in, too. Pour the hoisin sauce over everything. Cover and cook on low for about 10 hours or overnight.

When the meat is finished and tender, use two large forks to shred it and mix it with the sauce.

Note: Hoisin sauce is a rather sweet and lightly spicy barbecue sauce used in Chinese cooking.

To Serve:

• 1 batch Crunchy Peanut Slaw (see recipe below)
• 2 dozen small tortillas or wraps
• Spicy chili-garlic sauce, such as Sriracha (if desired)

Warm the tortillas in the microwave, covered with a damp towel. Serve the pork, tortillas and slaw together, wrapping up the slaw and pork together.