Slow-Cooked Hoisin and Ginger Pork Wraps with Peanut Slaw
INGREDIENTS
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4 pounds bone-in or boneless pork shoulder, trimmed of thick surface fat
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1/2 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1/3 cup finely chopped peeled fresh ginger (from a 5-inch piece)
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6 cloves garlic, finely chopped
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12 to 15 ounces hoisin sauce
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1 small head green cabbage (about 2 pounds), outer leaves removed
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1 1/2 cups roasted, unsalted peanuts, plus more for garnish
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1 medium bunch scallions, green and white parts finely chopped
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1 cup coarsely chopped fresh cilantro
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1/2 cup light vegetable oil, such as canola
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3 tablespoons rice vinegar
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1 tablespoon granulated sugar, plus more as needed
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1 tablespoon Asian sesame oil
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1 teaspoon tamari or soy sauce, plus more as needed
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16 to 20 small tortillas, wraps, or lavash bread, whole-wheat preferred
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