General Tso’s Slow Cooker Pork Tacos with Orange-Broccoli Slaw

2 cups	Chicken Broth
1	(8 Oz.) Bottle Hosin Sauce
⅓ cup	White Vinegar
¼ cup	Reduced-sodium Soy Sauce
¼ cup	Granulated Sugar
¼ cup	Cornstarch
5	Garlic Cloves, minced
3 Tbsp	Minced Fresh Ginger
1 tsp	Crushed Red Pepper Flakes
2½ lb	Pork Tenderloin
⅔ cup	Orange Juice
⅓ cup	Olive Oil
½ cup	Chopped Fresh Cilantro
2	(10 Oz.) Packages Broccoli Slaw, or cabbage slaw
	Soft Tortillas

Directions:

Whisk together broth, hoisin sauce, vinegar, soy sauce, sugar, cornstarch, garlic, ginger, and red pepper in a slow cooker until well combined.

Add pork to slow cooker and spoon some sauce over top. Cook on low heat setting for 6-8 hours. Remove pork from slow cooker and shred with 2 forks. Place pork in serving dish and coat with desired amount of sauce from slow cooker.

Meanwhile, as pork is cooking, whisk together orange juice, olive oil, and cilantro in large bowl. Stir in broccoli slaw. Cover and refrigerate until ready to serve.

To serve, top tortillas with pulled pork and slaw.

Helpful Tips:

I would suggest sticking with the reduced-sodium soy sauce so that the dish doesn’t taste too salty. You can serve the pork and slaw in tortillas or you can also serve the pork with rice or noodles. You could use chicken legs/thighs instead of the pork. Instead of the broccoli slaw you can substitute shredded cabbage or coleslaw mix.

Shared by Debbie McLean Warner