5-Spice Pulled Pork Tacos

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serves 4-6 | active time 30 minutes, total time 6 hours

Pulled pork gets an Asian twist in this recipe with the addition of a flavorful Chinese 5 Spice rub. The pork cooks low and slow in the oven (or use a slow cooker), infusing your home with an incredible exotic aroma. Piled on tortillas with a flavorful cabbage carrot slaw and a spicy Sriracha sauce, and the tacos are the perfect balance of spicy, sweet, tart, and umami flavors. Summer has arrived!

Fountaine-Sylvia-5 spice tacos-105Pulled Pork

1/8 cup salt
1/8 cup brown sugar
1 1/2 teaspoon Chinese 5 Spice
3.5 pounds boneless pork shoulder
1 tablespoon rice wine vinegar

Cabbage Carrot Slaw

3 cups purple cabbage, shredded or finely sliced
1 cup carrots, shredded
3 scallions, chopped
1/4 cup chopped mint (or cilantro or Thai basil)
3 tablespoons fresh lime juice
2 tablespoons white 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, cilantro, lime, and avocado slices (optional).

STEPS:

Mix salt, brown sugar, and Chinese 5 Spice together. Coat all sides of the pork shoulder well, discarding excess. Place in a small baking dish, cover with plastic wrap, and refrigerate overnight (or for at least 4 hours).

In an uncovered baking dish, bake in a 250°F oven for 6 hours, basting with the flavorful pan juices once every hour. Pull the roast from the oven and let it cool a bit. Shred the pork with two forks. Mix in the vinegar. Keep warm in the oven, or refrigerate and reheat before serving.

To make the slaw, mix all the ingredients in a medium bowl and let stand 15–30 minutes before serving, to allow flavors to meld.

To make the sauce, mix mayo, Sriracha, and vinegar in a small bowl.

Toast tortillas in a toaster oven or “grill” them directly over a gas flame on the stove until warm.

Place a little sauce on the tortilla, then top with pulled pork and slaw.

Garnish with avocado slice (optional), fresh cilantro, and lime wedges.

Note: To get the pork crispy, saute in a skillet to let it brown up, right before serving.

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