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 with plastic wrap ( or wrap the whole roast in plastic wrap) 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 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 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.
To make the slaw, mix all the ingredients in a medium bowl, and let stand a few minutes before serving, to allow flavors to meld.
To make the spicy ailoi, 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.
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.
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.
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