Every now and again it’s good to humble yourself by totally making an ass of yourself live over the internet to be forever broadcast over Youtube. Only every now and then. Which is exactly what I did last week as part of the G+ Food Bloggers Community #superbowlplus Week of Champions.
First, the Google communities are great and are growing rapidly. As all things with Google, there isn’t much you can’t find on there being discussed and chronicled. But if you should want to host a Hangout you should totally be more prepared then I was or at least bother watching this great clip on how to host a hangout. A few minutes after hosting my first hangout, I watched one of Jenni’s and was blown away by her set up and professionalism – not to mention just how well she conducted herself. I let my forehead hit the floor in shame. But I had such a good time doing it that I will be back for more. Hopefully to erase that first video from Googlebot’s memory and my own nightmares and build a fun little library of new ones.
Slow Cooker Asian Sliders with Slaw
- 4 lbs pork loin
- 1/2 cup soy sauce
- 2 tbs brown sugar
- 1 tbs freshly grated ginger
- 2 cloves ginger, minced
- Red pepper flakes*
- Sesame seeds
For the Slaw:
- 1 small head cabbage, sliced thin
- 1/2 red onion, sliced thin
- 1 – 2 cups snow peas, thinly sliced along the long side of the pea
- 1 yellow pepper
- 1 orange pepper
- 3 tbs canola oil
- 2 tbs soy sauce
- 1 tbs toasted sesame oil
- 1 – 2 tbs rice vinegar
- Red pepper flakes*
- black pepper
Remove any fat portions from the surface of the pork loin. Place pork in the slow cooker. Stir together soy sauce, brown sugar, ginger and garlic (add red pepper flakes if desired) together and pour over pork. Cover and cook on high 5-7 hours, until easily shred with a fork.
About 2 hours before serving the pork, prepare the slaw. Toss the vegetables in a large bowl.
In a small bowl, combine the canola oil, soy sauce, sesame oil, rice vinegar, and black pepper (add red pepper flakes if desired). Stir well and drizzle over vegetables. Toss to coat. Cover and refrigerate for at least 2 hours.
Serve the pulled pork on slider rolls with slaw piled on high on top.