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Delicious slow-roasted, Pulled Pork Tacos are rubbed with flavorful Five Spice seasoning and served with Asian Slaw and a Spicy Sriracha Mayo. A flavorful Asian twist on pulled pork tacos!
A simple, flavorful recipe for Five Spice Pulled Pork Tacos with fresh Carrot Cabbage Slaw and Spicy Aioli inspired by ingredients from my CSA. The pork (or sub beef) is roasted in the oven low and slow for about 6 hours on a lazy Sunday or cooked in a slow cooker during the workweek — a quick and easy weeknight meal.
When it’s done, the meat is meltingly tender with a surprising exotic flavor from the five-spice. Together with the fresh and crunchy Asian Slaw and the creamy Sriracha-spiked aioli, it makes for the perfect taco.
And the leftovers make great tacos too. (For non-pork eaters, feel free to substitute a beef or lamb roast. )
How to make Five-Spice Pork
For this recipe, use a boneless 3 ½ pound pork roast. You can substitute lamb or beef.
Coat with the five-spice rub and let it sit two hours or overnight in the fridge. The longer the better. 🙂
In the morning, place it in a 250F oven, or a slow cooker and let the delicious aromas fill your house.
When the roast is done, the edges will be crispy and the meat ….oh so tender.
Shred with two forks and stir in a little vinegar. Voila.
If you like your meat extra crispy, you could give it a quick stir fry in a cast-iron skillet.
Fill toasted tortillas with the pulled pork, Asian Slaw and Spicy Sriracha Aoili.
Serve the pulled pork tacos with lime, avocado and cilantro, and more Sriacha hot sauce if you like!
On the homefront: I have to tell you… I’ve been loving this summer. I don’t want to jinx it – but it almost seems a little too luxurious. Having so much time! Bike riding, kayaking, hiking, lake time – we cut back on the amount of wedding catering we took on this year, limiting ourselves to only one wedding per weekend, and oh my, this working less… has felt glorious!
I feel like myself again, more balanced, so much healthier on the inside compared to last summer. Do you ever ask yourself when looking back on your life, What was I thinking? It’s a reoccurring question for me…it’s been such a journey! But I guess it takes the journey and all the missteps and repeated mistakes along the way, to learn what it is we need to learn, doesn’t it?
I’ve been a painfully slow learner, going down the same dead-end road countless of times, thinking somehow, this time will be different, but no, it never is, is it?! It’s the same dead-end it has always been until you take a step in another direction.
This is actually scarier than going down the same old dead-end road because, at least, you already know what’s at the end of that very unsatisfying, unfulfilling, dead-end road!!! And who knows what’s in the other unknown, uncharted direction? By now, the dead-end is tolerable and almost comfortable.
The question then becomes, do I want a comfortable, numb but unfulfilling life … or do I want a fuller, deeper life knowing full and well, that I will have to tolerate the anxiety that inevitably comes when choosing a new path.
And if I chose the later, what would that look like and how would that happen? Perhaps it starts with just imagining it’s actually possible. Then trusting that we’re strong enough to handle the anxiety of the unknown. Because we are. We don’t like it, but we are capable of it.
Then just trusting the unknown itself.
More Recipes you may like:
- Grilled Pork Loin with Apples and Sage
- Five-Spice Chicken with Roasted Plum Sauce
- Grilled Balsamic Pork Loin with Strawberry Compote
- Greek Lamb Tacos with Minted Yogurt Sauce
- Middle Eastern Salad Tacos
- Mexican Short Rib Tacos
Please tell us how you liked the pulled pork tacos …. and any changes or alterations you made.
Thanks, and looking forward to feedback!
Have a beautiful week.
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Pulled Pork Tacos with Five Spice, Asian Slaw and Sriracha Aioli
- Prep Time: 30 mins
- Cook Time: 6 hours
- Total Time: 6 hours 30 mins
- Yield: 6 1x
- Category: Main
- Method: Roasted
- Cuisine: Asian
Description
Delicious slow-roasted, Pulled Pork Tacos are rubbed with flavorful Five Spice seasoning and served with Asian Slaw and a Spicy Sriracha Mayo. A flavorful Asian twist on pulled pork tacos!
Ingredients
Pulled Pork
- 1/8 cup salt
- 1/8 cup brown sugar
- 1 1/2 teaspoons Five-spice (use store-bought or see recipe below)
- 3.5–pound boneless pork shoulder (or substitute beef or lamb roast)
- 1 tablespoon rice wine vinegar
Cabbage Carrot Slaw
- 3 cups cabbage, shredded or finely sliced
- 1 cup carrots- shredded
- 1/4 cup red onions sliced thin or 3 scallions, chopped
- 1/4 cup chopped cilantro, mint or Thai basil
- 3 tablespoons lime juice,
- 2 tablespoons sugar
- 1 tablespoon fish sauce
Spicy Sauce
- 1/2 cup mayo
- 2 tablespoons Sriracha or chili garlic sauce
- 1 tablespoon rice wine vinegar
- Serve with warm or toasted corn/flour tortillas, pickled onions, cilantro, lime, 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 ( or sub regular peppercorns, although Szechwan is more authentic)
Instructions
- Rub the Pork: Mix salt, sugar, and 5 spice together. Coat all sides of the Pork roast well, discarding excess. Place in a small baking dish and cover, refrigerate overnight (or for at least 2 hours).
- Bake in a 250F oven for 6 hours, uncovered, basting with the flavorful pan juices once every couple of hours. Pull it from the oven and let it cool a bit. ( Alternatively, if using a slow cooker, cook for 4-5 hours on high or 7 hours on low, adding a 1/4 cup of water to the bottom first)
- Shred the pork with two forks. Mix in the vinegar. Keep warm in the oven, slow cooker, or refrigerate, and reheat before serving.
- Make the slaw- mix all the ingredients in a medium bowl, and let stand a few minutes before serving to allow flavors to meld.
- Make the spicy aioli- mix mayo, sriracha and vinegar in a small bowl.
- Toast tortillas in a toaster oven, or “grill” directly over a gas flame over the stove until warm.
- Assemble! Place a little spicy aioli sauce on the tortilla, top with pulled pork and slaw. Garnish with an avocado slice (optional) and fresh cilantro and lime wedges.
Notes
- To make Five Spice from scratch, toast all whole spices, then grind, add to ground spices.
- To get the pork crispy, saute in a skillet, letting it brown up, right before serving.
- If subbing beef for the pork, cooking time may shorten slightly- to be safe check one hour earlier.
Nutrition
- Calories: 345
Keywords: Five Spice pork, 5 spice pork, pork tacos, Asian pork tacos, pork tacos, best pork tacos, pork recipes, slow roasted pork tacos,
We love this recipe- amazing mix of flavors!
★★★★★
Thanks Kat, I appreciate this!
Hi Sylvia,
I just want to make sure …if you use an uncovered dutch oven, no liquid at all? …Just pop the seasoned pork in the pot and let it do it’s own thing! All your recipes I’ve tried are great and I never thought to question anything, so I probably should just give it a go but, company’s coming! Thanks, Peter.
Hi Peter- I know- it seems like it would dry out- but at this low temp, with pork, it seems to work? Keep an eye on it and use your best judgment. Will you let me know how it goes?
Hi Sylvia,
It worked like a charm…I didn’t add a drop of liquid… it formed a nice coloured bark and came out tasting fabulous!
★★★★★
Awesome Peter- thanks for reporting back, I started questioning myself!
Great recipe, love the Asian flavours. Coleslaw is a must. Wonderful meal and will definitely make again. Your recipes never disappoint.
★★★★★
Thanks Pina!
OMG his looks amazing! Do you have a preference for method? The phots seems to have a char which I love. Can’t wait to make this next weekend for a family gathering. We always love everything we make that you post. Thank you!
Hi Cindy, did you see the recipe card at the bottom of the post?
Sorry my question wasn’t clear. I was asking if you preferred it made in the oven or in the slow cooker?
Oh! Sorry Cindy, yes I misunderstood. You know I’ve only done in in the oven- which does give it the nice char. 😉
Hi Sylvia- I’ve made this several times and it’s fantastic. But I can never find a boneless pork shoulder at my grocery store, so I use bone-in. I’m curious the difference though. Would boneless make it less fatty?
★★★★★
Hi Heather- You know, honestly I’m not sure if it would be less fatty? Maybe? I bet the butcher in your grocery store could remove the bone for you if you called ahead.
We LOVED this meal. We made all the recommended toppings and couldn’t imagine not having any of them in the flavor profile.
We did carmelize some sweet potatoes in a cast iron skillet to add to the taco as well, was a fantastic add.
The pork was so moist and delicious. It was a nice twist on the usual taco! The pork is so versatile and I think I’ll make it into a bahn mi next time.
★★★★★
That is an excellent idea!!!
I plan to try this over the weekend. Do you have any suggestions if I cook the meet in an Instant Pot? Would you add the 1/2 cup of liquid as you suggested for the crock pot, or would you add more? Thank you.
P.S. My family has loved your recipes!!
Hey Peggy- I’m not sure, I would be guessing here. I guess you can add more liquid if you get the burn error?
Loved the Asian flavors in this pulled pork recipe! Family went wild over the spicy sauce and also enjoyed the cabbage carrot slaw. Cooked the pork in a slow cooker and it made life so easy!
★★★★★
thanks Theresa!
Made this for my daughter’s graduation party and roasted 3 five pound shoulder roasts. Served it with your easy crunchy Asian slaw and street taco size flour tortillas. We offered your sriracha sauce or some cilantro lime crema sauce on the side. Have to tell you that I had multiple requests for the recipes and everyone raved about the food. Both recipes were delicious, very simple to make, and fed a lot of people. We will save this recipe for repeats for sure. Thanks for sharing this delicious meal!
★★★★★
Awesome Kimberly! So glad everyone enjoyed this!
Wonder how this would be with chinese steamed bao buns? Thinking of using this for a graduation party for 30 people. It sounds delicious!
I think it would be awesome!
I made this recipe today and I loved it!!! Thanks for your great instructions. I used my slow cooker and a 31/2 pound piece of boneless pork shoulder. The slaw and spicy mayo are a must for me.
★★★★★
Glad you liked it!!!
This is one of our very favorite meals in our house! I’ve made it a few times and my kids devour it. We use lettuce in place of the corn tortillas for no other reason than we like the crunch of a good cold lettuce. I’ve shared this recipe with two other friends and they too rave about it.
★★★★★
When cooking in the slow cooker, do you add the 1/4 cup water before cooking, or cook it dry and then add the water just as you pull the pork?
I’m so sorry for the delayed response. I would add it before.
If I have leftovers, are there any other meal/recipe ideas that these tacos would pair well with? Trying to make the meat last during the week w/out eating the same thing everyday 🙂
What about doing bowls with the slaw ( or greens) and a grain?
Holy deliciousness! I will serve this to my most discerning foodie friends. It also went over well with my small kiddos who aren’t big meat eaters but seem to make an exception for all things pork. A new restaurant called Funky Taco just opened in Boise and this concoction could easily make it onto their unique menu.
★★★★★
I made these yesterday for a fun ‘Summer’ themed dinner while we watched the movie Moana with our daughter on a very chilly Minnesota winter night. These are TO DIE FOR! My husband went back for thirds! The 5 Spice adds such a delicious flavor to the pork, it’s hard to explain how good it is. Today for lunch I re-heated them and they were just as tasty. We decided when we have our house-warming party this summer, we are making this recipe for everyone. We both agreed it was like eating a gourmet taco at an upscale restaurant. Thanks for helping to create a memorable family night. I’m looking forward to trying more of your recipes Sylvia!
Thanks Robyn!
YUM!! -Sooo Good!! Recipe perfect as is. This is now a family favorite! Thanks again.
Awesome Amy, thankyou!!
Sylvia – what could I substitute for the rice wine vinegar? Would balsamic be too strong? Or apple cider? (We’re living out of a suitcase at the moment, so keeping condiment purchases to a minimum!)
★★★★★
Hi Tanya! Apple cider vinegar would work great… or White vinegar!
Made these for dinner today. Another home run! Sylvia, your recipes are always delicious, simple recipe instructions to follow; unique and healthy. Looking forward to trying the next recipe! Thank you for being such an awesome inspiration.
Oh GOOD! Glad it turned out and you liked it. Always makes me so happy to hear that. Thanks Sigri! Hope all is well with you.
it has been way too long since i last made tacos, so thanks for the inspiration! these look wonderful and i just love how vibrant they are. Xx
★★★★★
thanks Thalia …and btw, your blog is looking beautiful !!
These look delicious! I can’t wait to make them for dinner this weekend 🙂
Thanks …and if you do please let us know what you think!
WHAT BRAND OF 5 SPICE? THERE ARE DIFFERENT RECIPES OUT THERE. DO YOU MAKE YOUR OWN?
I know there are are lot of varieties….Im really not that particular, I think I used Simply Organic Brand
Hi Sylvia,your recipes and blog are breath taking..in a good way!! Thank you!!!
Could I make my own 5 spice do you think? I am embarrassed to say I have never used it…
May your day be filled with moments of AWE and tons of EASE.
Thank you,Ally
Hi Ally- you are so sweet thank you! Yes, of course you can make your own! Here is a basic recipe!
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon fennel seed, toasted and ground
1 teaspoon ground star anise
1 teaspoon szechuan peppercorns ( or regular peppercorns) , toasted and ground