Slow-cooker pork tacos with hoisin and ginger from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 606) by Amanda Hesser

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Notes about this recipe

  • NancyCucina on January 10, 2026

    Delicious! I used less fish sauce and a granny smith apple instead of an Asian pear, which wasn’t available. Had some leftover shredded coleslaw mix which made a quick slaw . Made a quick vegetable stir fry as a side. Might try the leftovers in wonton wrappers. Stay tuned!

  • ellwell on November 02, 2022

    These were delicious. Can’t wait to have the leftovers for lunch tomorrow. Served with the suggested cucumber salad.

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