Sweet and spicy General Tso’s sauce isn’t just for the fried stuff on your favorite Chinese take-out menu—it also makes an outstanding sauce for pulled pork! In turn, this Asian-influenced pulled pork is the perfect filling for tasty little lettuce wraps. Top them with sweet carrots and sharp radishes for amazing texture and crunch. So, how many do you think you can scarf down?
YIELD: 4 TO 6 SERVINGS
2 tbsp (26 g) brown sugar
2 tsp (5 g) ground ginger
½ tsp salt
½ tsp freshly ground black pepper
⅛ tsp cayenne pepper
2 lb (910 g) boneless country-style pork ribs, trimmed
¼ cup (60 ml) water
2 cloves garlic, minced
2 tsp (6 g) grated fresh ginger
½ cup (120 ml) low-sodium chicken broth
½ cup (118 ml) honey
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) rice vinegar
1 tbsp (15 ml) sesame oil or toasted sesame oil
1 tsp to 1 tbsp (5 to 15 ml) Sriracha sauce, depending on desired heat
1 ½ tbsp (12 g) cornstarch plus 1 ½ tbsp (23 ml) water
1 medium head Bibb (butter) lettuce, leaves removed, washed and dried, for serving
Matchstick carrots, for serving
Thinly sliced radishes, for serving
In a small bowl, combine the brown sugar, ground ginger, salt, pepper and cayenne pepper. Sprinkle the pork ribs with the spice mixture and rub it into the meat.
Place the pork in a large slow cooker. Add the water to the bottom of the slow cooker. Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 4 to 5 hours, until the pork is tender.
Turn off the slow cooker and transfer the pork to a cutting board. Remove and discard the fat and shred the meat. Drain the liquids from the slow cooker. Return the shredded pork to the slow cooker and cover the slow cooker to keep the meat warm.
Prepare the sauce by combining the garlic, fresh ginger, chicken broth, honey, soy sauce, rice vinegar, sesame oil and Sriracha sauce in a medium saucepan over medium-high heat. Bring the sauce to a boil. In a small bowl, mix the cornstarch and the water until smooth. Whisk the sauce continuously while slowly pouring in the cornstarch slurry. Reduce the heat to a simmer and cook for 1 to 2 minutes, stirring constantly, until the sauce is thick and glossy. Stir the sauce into the shredded pork.
To serve, scoop the warm pork onto the lettuce leaves and top with the carrots and radishes.