Five Spice Pork Tacos (or Pulled Beef with Asian Slaw and Sriracha Aioli

• Meat

  • 3 1/2 lb Pork shoulder, boneless
  • 1 Pulled pork

• Produce

  • 3 cups Cabbage
  • 1 cup Carrots
  • 1/4 cup Cilantro
  • 1/4 cup Red onions sliced thin or 3 scallions

• Condiments

  • 1 tbsp Fish sauce
  • 3 tbsp Lime juice
  • 1/2 cup Mayo
  • 1 Sauce, Spicy
  • 2 tbsp Sriracha or chili garlic sauce

• Baking & Spices

  • 1/8 cup Brown sugar
  • 1 tsp Cinnamon, ground
  • 1 tsp Cloves, ground
  • 1 tsp Fennel seed, toasted and ground
  • 1 1/2 tsp Five spice
  • 1/8 cup Salt
  • 5 Spice seasoning
  • 1 tsp Star anise, ground
  • 2 tbsp Sugar
  • 1 tsp Szechuan peppercorns

• Oils & Vinegars

  • 2 tbsp Rice wine vinegar

• Bread & Baked Goods

  • 1 Serve with warm or toasted corn/flower tortillas

• Deli

  • 1 Cabbage carrot slaw

Found on feastingathome.com

Description

Ingredients

• Pulled Pork
• ⅛ cup salt
• ⅛ cup brown sugar
• 1 ½ teaspoons Five spice (use store bought or see recipe below)
• 3.5 pound boneless pork shoulder ( or substitute beef roast)
• 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 3 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
• Serve with warm or toasted corn/flower 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)

Directions

• 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 ¼ 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 sauce, 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 sauce on the tortilla, top with pulled pork and slaw. Garnish with avocado slice ( optional) and fresh cilantro and lime wedges.
• Notes; To make Five Spice form 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.