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
Units
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