asian pulled pork buns

Asian pulled pork buns
makes 12 servings

For sauce: 

1/2 cup low sodium soy sauce

1/2 cup hoisin sauce

3 tbsp ketchup or sriracha sauce

3 tbsp rice vinegar

1/4 cup honey

3 cloves garlic, minced

1 1/2 tbsp peeled and grated fresh ginger

2 tsp dark sesame oil

1 1/2 tsp Chinese five-spice powder

 1 pork shoulder

½ bunch green onions, sliced thin

½ bunch cilantro, chopped

Chinese mantou or American potato sandwich buns

Put sauce ingredients into a jar and shake to combine.

Add 1/4-1/2 of the sauce, along with the meat to the slow cooker and add water to cover meat completely. Cover with lid and cook the meat on low for 8 hours (or high for 4 hours).

When the pork is done, remove it from the slow cooker with a slotted spoon and shred the pork, removing any skin, fat and bones.

Return the meat to the pot or large bowl and stir it in the remaining sauce.

Serve the meat inside a bun, and topped with a few green onions and cilantro sprigs.

potato salad

Delicious, and the easiest potato salad recipe out there. I think the simplicity of this dish is what makes it great. 

• potato salad
  makes 8 servings
• 3 lbs. red-skinned potatoes (can also use baking potatoes)kosher salt and freshly ground pepper 3 tbsp red wine vinegar 1 cup mayonnaise 2 tbsp mustard 4 stalks celery, finely diced 2-3 shallots or 4 green onions, chopped 1/4 cup minced fresh flat-leaf parsley

Place the unpeeled potatoes in a large saucepan, add salted water to cover by 1 inch, cover and bring to a boil over high heat. Set the lid askew, reduce the heat to medium-low, and cook at a brisk simmer until the potatoes are tender, about 25 minutes. Drain, then rinse the potatoes under cold running water until they are cool enough to handle.

Cut the potatoes into chunks about 1⁄2 inch thick and place in a large bowl. Sprinkle with the vinegar. Let cool completely.

In a small bowl, mix together the mayonnaise and mustard. Add to the potatoes along with the celery, onions and parsley and mix gently. Season with salt and pepper. Cover and refrigerate until chilled, at least 2 hours. Serve chilled.