Korean-Inspired Pork Shoulder

Pork Shoulder, Water, Dark Brown Sugar (Sugar, Molasses), Green Onions, Fish Sauce (Anchovy Extract, Salt, Sugar), Ginger, Potato Starch, Garlic, Sherry Vinegar, Soy Sauce (Water, Organic Soybeans, Salt, Organic Alcohol), Sesame Oil, Sesame Seed, Cayenne Pepper, Red Pepper Flakes, Xantham Gum)

Contains Anchovy and Soy.

Conventional Oven:
Preheat oven to 425°F. Remove from packaging, place in a shallow oven-proof dish, cover with aluminum foil and heat for 10 minutes. Remove from oven, baste with sauce, return to oven uncovered and continue to cook for an additional 10 to 12 minutes. Remove from oven and serve.

Microwave (1,200 watts):
Microwave cook times may vary depending on oven wattage. Remove from packaging and place directly in a microwave safe dish. Cover with a paper towel and microwave on High for 2 minutes. Turn meat, mix sauce and heat for an additional 1 to 3 minutes or until warmed through. Remove from microwave and let stand for 1 minute before serving.

Contents will be hot, please handle carefully.

Korean Inspired Tacos:
1 Package Korean Inspired Pork Shoulder
1 serving Citrus Slaw (recipe below)
6 TJ’s Corn Tortillas
6 Lime halves
Sriracha or other hot sauce, to taste (optional)

Make slaw (recipe below), set aside. Heat Korean Inspired Pork Shoulder according to package directions, shred meat with fork. Toss with package sauce and set aside. Warm tortillas in the microwave, in the oven, or in a skillet with a small amount of oil. Build tacos: Top each tortilla with 2 Tablespoons of pork, top with slaw, add lime juice to taste, and hot sauce to taste, fold in half to serve.

Citrus Slaw:
2 cups TJ’s Shredded Green Cabbage
2 cups TJ’s Broccoli Slaw
2 green onions, sliced on the bias (tops and bottoms)
1 cup shredded carrots
1/2 cup cilantro leaves, left whole, stems removed
1 1/2 Tablespoons Olive Oil
Salt and pepper to taste
4 Tablespoons TJ’s Orange Muscat Champagne Vinegar
Juice of 1 lime

Place olive oil in medium size bowl, and top with broccoli slaw, cabbage, green onions, carrots and cilantro; toss until well combined. Add salt, pepper, vinegar, lime juice and toss until well covered. Taste, then adjust seasoning if necessary.