Vaguely Vietnamese slow cooker pork tacos from The New York Times Cooking by Corinne Trang and Sam Sifton

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sldoug on May 14, 2016

    I thought this was good but not great, and leftovers (which are inevitable with pulled pork) left my workplace smelling unpleasantly of stale fish sauce. I followed the instructions as written for the meat, except I used a slightly different cut of pork. I only loosely followed the slaw instructions since I didn't want to buy cabbage, but the combination was still good. In the end, I liked this best without any kind of wrap, just the warm savory meat and the sweet, crunchy slaw piled on top.

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