Pulled Pork Tacos with Five Spice
Ingredients
Pulled Pork
-
⅛
cup
salt
-
⅛
cup
brown sugar
-
1 ½
teaspoons
Five-spice
-
3.5
pounds
boneless pork shoulder
-
1
tablespoon
rice wine vinegar
Cabbage Carrot Slaw
-
3
cups
cabbage, shredded or finely sliced
-
1
cup
carrots, shredded
-
¼
cup
red onions, sliced thin or scallions, chopped
-
¼
cup
chopped cilantro, mint or Thai basil
-
3
tablespoons
lime juice
-
2
tablespoons
sugar
-
1
tablespoon
fish sauce
Spicy Sauce
-
½
cup
mayo
-
2
tablespoons
Sriracha or chili garlic sauce
-
1
tablespoon
rice wine vinegar
To Serve
-
as needed
warm or toasted corn/flour tortillas
-
as needed
pickled onions
-
as needed
cilantro
-
as needed
lime
-
as needed
avocado slices (optional)
Five-Spice Seasoning
-
1
teaspoon
ground cinnamon
-
1
teaspoon
ground cloves
-
1
teaspoon
fennel seed, toasted and ground
-
1
teaspoon
ground star anise
-
1
teaspoon
Szechuan peppercorns, toasted and ground
Instructions
- Mix salt, brown sugar, and five-spice together and rub onto the pork roast, refrigerate overnight or for at least 2 hours.
- Bake the pork in a 250°F oven for 6 hours, basting occasionally, or cook in a slow cooker for 4-5 hours on high or 7 hours on low.
- Shred the pork with two forks and mix in rice wine vinegar, keeping it warm.
- Prepare the slaw by mixing all slaw ingredients in a bowl and letting it sit to meld flavors.
- Make the spicy aioli by mixing mayo, Sriracha, and vinegar in a small bowl.
- Toast tortillas until warm and assemble by placing aioli on the tortilla, topping with pulled pork and slaw, and garnishing with optional avocado and fresh cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
345
Total fat
18g
Total carbohydrates
30g
Total protein
22g
Sodium
800mg
Cholesterol
70mg
You might also like