The weather is cooling here in New England which means one thing…I have officially pulled out my slow cooker. 🙂 Don’t you love coming home to a warm meal that has dutifully cooked while you are doing other things? I certainly do!
Today, I am sharing a recipe I prepared this week. I had a craving for an Asian style pork taco with a crunchy homemade slaw. Just for the heads up, this recipe was easy to prepare but does require a few steps. When serving, I like to leave the slaw, pulled pork and warmed corn torillas in separate serving bowls so everyone can fill their own tacos as desired. I tend to go back for seconds on the slaw.
Ready to dive in?
The slaw can be prepared a couple hours early, if you prefer. I made my slaw with red cabbage (yes, it is low FODMAP in a 1 cup portion), grated carrots and kale. Sounds healthy, right? Well, it is!
Did you notice in the Monash University Low FODMAP diet app that carrots are now listed with the note: ‘FODMAPs were not detected in this food’? Good to know!
If you don’t want to order this product, you could experiment making your own rub with a mixture: 2 teaspoons brown sugar and 1/2 teaspoon of the following ingredients (adjusting to your personal preference): salt, smoked paprika, black pepper, oregano, cumin AND 1/8 teaspoon asofoetida and cayenne.
I slow cooked the pork for about 2 hours on high and 2 hours on low in the slow cooker …and then shredded the pork meat using 2 forks.
I also diced up some fresh pineapple to layer into taco too. The contrast of sweet and savory flavors was perfect. I didn’t have time to buy fresh cilantro at the market, so did without it this time. But, if you are a cilantro fan, that would add another flavor dimension, for sure.